US Highbush Blueberry Council

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, ¹⁄₃ 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