* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Ingredients
5 cups blueberries, divided
1/2 cup sugar, divided
2-1/2 teaspoons lemon juice
2-1/2 tablespoons crème de cassis
1-1/2 teaspoons cornstarch
2 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
4 ounces butter, chilled, cut into pieces
1 egg
1/4 cup buttermilk
1- 3/4 cup, divided cream
Powdered Sugar as needed
Preparation
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