* 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
1⁄3 cup plus 1 tablespoon sugar, divided
4 teaspoons cornstarch
1 teaspoon vanilla extract
Pinch of salt
Pinch of ground cinnamon
2-½ cups fresh or frozen blueberries, slightly thawed if frozen*
6 blueberry Biscuits
½ cup heavy cream
Preparation
Blueberry Sauce Instructions
In a medium saucepan combine ½ cup water, 1⁄3 cup of the sugar, the cornstarch, ½ teaspoon vanilla, salt and cinnamon
Cook over medium-high heat, stirring constantly, until boiling
Boil and stir about 1 minute longer
Stir in blueberries
Cook until blueberries are glazed, about 30 seconds
Transfer to a bowl
Refrigerate covered, until cold about 1 hour
Meanwhile, make Blueberry Biscuits
To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and ½ teaspoon vanilla until stiff peaks form
Set aside
Cut 6 blueberry biscuits horizontally in half
On 6 serving plates place the bottom halves of biscuits
Top each with a rounded 1⁄3 cup blueberry sauce and 2-½ tablespoons whipped cream
Cover with muffin tops
Blueberry Biscuits Instructions
Preheat oven to 450°F
In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt
Using a pastry blender or 2 knives cut 1⁄3 cup butter into flour mixture until butter resembles small peas
Stir in ¾ cup milk just until blended
Add ½ cup fresh or frozen “hard” blueberries, stirring until just combined
On a lightly floured work surface pat or roll dough to a ½-inch thickness
Using a 2-½-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits
Place on ungreased cookie sheet about 1 inch apart
Bake until golden, 12 to 15 minutes
Transfer biscuits to wire rack to cool
Notes
If using frozen blueberries reduce water to 1⁄3 cup
