Gingered Blueberry Shortcake

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • 4

    cups blueberries

  • 3

    TBS sugar

  • 1

    TBS fresh lime juice

  • 2

    cups flour

  • 1

    TBS baking powder

  • 1/2

    tsp salt

  • 6

    TBS chilled butter, cut into small pieces

  • 3

    TBS minced crystallized ginger

  • 3/4

    cup milk

  • 1

    large egg white

  • 1

    TBS water

  • 1

    TBS turbinado sugar

  • 1/3

    cup heavy cream

  • 2

    TBS powdered sugar

Directions

1. Preheat oven to 400F. 2. Combine first three ingredients in a medium saucepan over medium-low heat. Cook for 3 minutes or until berries begin to pop, stirring frequently. Set aside. 3. Place flour, baking powder, and salt in a food processor; pulse three times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. 4. Place mixture in a large bowl. Add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7" circle; cut into 8 wedges. Place wedges 1" apart on a baking sheet. 5. Combine egg white and 1 TBS water in a small bowl. Lightly brush tops of wedges with egg white mixture. Sprinkle evenly with turbinado sugar. Bake at 400F for 20 minutes or until golden brown. Cool on a wire rack. 6. Place cream in a medium bowl. Beat with a mixer at high speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. 7. Split shortcakes in half horizontally. Spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 TBS whipped cream. Cover with shortcake tops. Makes 8 servings. Each serving = 5 Weight Watchers points.

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