Best 2 Fresh Blueberry Shortcakes Recipes

FRESH BLUEBERRY SHORTCAKES

Steps:

• Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.

FRESH BLUEBERRY SHORTCAKES

Steps:

• FOR CREAM: Using electric mixer, beat cream and creme fraiche in bowl until mixture holds peaks. (Can be made 6 hours ahead. Cover; chill. Rewhisk before using.) FOR BERRIES: Mash 1 cup berries in medium bowl with back of fork. Mix in sugar, liqueur, and lemon juice, then remaining berries. Let stand at least 2 hours and up to 4 hours, stirring occasionally. FOR BISCUITS: Preheat oven to 350F. Line large rimmed baking sheet with parchment paper. Combine flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until coarse meal forms. Pour 3/4 cup buttermilk over. Toss until moist clumps form, adding more buttermilk by tablespoonfuls if dough is dry. Gather dough into ball. Press out on floured work surface to 3/4-inch-thick round (about 8 1/2 inches in diameter). Using 2 1/2-inch round cutter, cut out biscuits. Gather dough scraps and repeat until all dough is used. Arrange biscuits on prepared sheet. Brush with cream; sprinkle generously with raw sugar. Bake biscuits until golden on top and tester inserted into center comes out clean, about 20 minutes (biscuits will be about 3/4 inch high). Transfer to rack; cool 30 minutes. (Can be made 3 hours ahead. Let stand at room temperature.) Cut 8 biscuits in half horizontally. Place bottoms on plates. Spoon large dollop of cream, then scant 1/2 cup berry mixture onto each. Cover with biscuit tops. Sift powdered sugar over. *Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.