Blueberry Shortcake

By KDHarmon

Ingredients

• 2 cups all purpose flour
• 3 tablespoons granulated sugar, divided use
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/2 cup heavy whipping cream
• 2 large eggs, divided use
• Whipped Cream
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Blueberries
• 1 pint fresh blueberries
• 2 tablespoons fruit preserves (blueberry, blackberry, strawberry)

Details

Servings 6
Adapted from whatscook.in

Preparation

Step 1

Heat oven to 425 degrees F. Coat a large cookie sheet with cooking spray.

To make the shortcake, in a large mixing bowl, whisk together flour, 2 tablespoons sugar, baking powder and salt until well combined. Grate the butter; knead butter into flour mixture until well incorporated and mixture starts to clump together. In a small bowl, whisk together cream and 1 egg until well combined. Gradually drizzle cream mixture into flour mixture, tossing with a fork, until well combined and dough is moistened.

Gather dough into a ball, and flatten to a 1/2-inch thickness on a lightly floured surface. Cut six rounds out ofdough; transfer to cookie sheet. Whisk remaining 1 egg with a small splash of water until combined. Brush egg mixture over dough rounds. Sprinkle remaining 1 tablespoon sugar over the tops. Bake 15 minutes or until golden brown. Transfer shortcakes to wire racks to cool.

To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat cream, sugar and vanilla together until stiff peaks form.

To make the blueberries, stir together blueberries and preserves in a small saucepan over medium heat; cook for about 2 minutes, until blueberries start to release their juice. Mash them with a fork a bit to get some of the juices out.

To assemble, split shortcakes in half and top with whipped cream and blueberries.

Makes 6 servings.