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U.S. Highbush Blueberry Council

Blueberry Cassis Shortcakes
Blueberries and Cream Shortcake

Recipe by Pastry Chef Karen Barker, Magnolia Grill Durham, North Carolina

Ingredients

  • 5 cups blueberries, divided
  • ½ cup sugar, divided
  • 2-½ teaspoons lemon juice
  • 2-½ tablespoons crème de cassis
  • 1-½ teaspoons cornstarch
  • 2 cups flour
  • 2-½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 ounces butter, chilled, cut into pieces
  • 1 egg
  • ¼ cup buttermilk
  • 1- ¾ cup, divided cream
  • Powdered Sugar as needed

Instructions

  1. In a non-reactive saucepan combine 3 cups blueberries with 3 tablespoons sugar, lemon juice, and crème de cassis
  2. Cook over medium heat, stirring occasionally, until the berries pop and release their juices
  3. In a small bowl, combine the cornstarch and 1 tablespoon cold water
  4. Stir into the simmering blueberry mixture
  5. Simmer 1 minute
  6. Remove from heat
  7. Add remaining blueberries
  8. Cool over an ice bath
  9. Refrigerate until ready to use, up to two days
  10. Preheat oven to 425 °F
  11. Line a baking sheet with parchment paper
  12. In a food processor, combine the flour, 13 cup sugar, baking powder, baking soda, and salt
  13. Pulse in the chilled butter until the mixture resembles coarse meal
  14. Remove to a mixing bowl
  15. In a small bowl combine the egg, buttermilk, and ¼ cup cream
  16. Stir into the dry ingredients to form a moist dough
  17. Add additional cream if needed
  18. On a lightly floured surface gently knead several times
  19. Roll the dough out approximately ¾-inch thick and cut into 8 to 10 rounds, each 2-½ inches in diameter
  20. Place the shortcakes on the prepared baking sheet
  21. Brush tops with cream and sprinkle with sugar
  22. Bake until lightly golden brown, about 15 minutes
  23. In a chilled bowl, with a chilled whip, beat 1-½ cups cream until lightly thickened
  24. Add 1-½ tablespoons sugar and beat to medium soft peaks
  25. Chill until ready to use
  26. At Service:
  27. With a serrated knife, split the warm shortcakes
  28. Set the bottoms on individual serving plates
  29. Divide the compote among the shortcakes, allowing some to run off each shortcake onto the plate
  30. Top the compote with a generous dollop of whipped cream
  31. Cap with the top half of the shortcake
  32. Sprinkle the plate and the top of the shortcake with powdered sugar and serve

Number of servings (yield): 8-10

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