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