US Highbush Blueberry Council

Blueberry Sauce Instructions

1. In a medium saucepan combine ½ cup water, ¹⁄₃ cup of the sugar, the cornstarch, ½ teaspoon vanilla, salt and cinnamon
2. Cook over medium-high heat, stirring constantly, until boiling
3. Boil and stir about 1 minute longer
4. Stir in blueberries
5. Cook until blueberries are glazed, about 30 seconds
6. Transfer to a bowl
7. Refrigerate covered, until cold about 1 hour
8. Meanwhile, make Blueberry Biscuits
9. To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and ½ teaspoon vanilla until stiff peaks form
10. Set aside
11. Cut 6 blueberry biscuits horizontally in half
12. On 6 serving plates place the bottom halves of biscuits
13. Top each with a rounded ¹⁄₃ cup blueberry sauce and 2-½ tablespoons whipped cream
14. Cover with muffin tops

Blueberry Biscuit Instructions

1. Preheat oven to 450°F
2. In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt
3. Using a pastry blender or 2 knives cut ¹⁄₃ cup butter into flour mixture until butter resembles small peas
4. Stir in ¾ cup milk just until blended
5. Add ½ cup fresh or frozen “hard” blueberries, stirring until just combined
6. On a lightly floured work surface pat or roll dough to a ½-inch thickness
7. Using a 2-½-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits
8. Place on ungreased cookie sheet about 1 inch apart
9. Bake until golden, 12 to 15 minutes
10. Transfer biscuits to wire rack to cool