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Gingered Blueberry Shortcake


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Rate this recipe 4.6/5 (8 Votes)


  • 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


Servings 8
Adapted from


Step 1

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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