Blueberry Blackberry Shortcakes
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Description: This Blueberry Blackberry Shortcake is a delightful, summery dessert that combines the sweet-tart flavors of fresh berries with a light, flaky shortcake base. Originally featured in the July issue of Cooking Light magazine, it’s the perfect treat for any warm-weather occasion. While blackberries are sometimes on the expensive side, feel free to substitute them with blueberries, as they work wonderfully in this recipe. The addition of homemade buttermilk made from dried milk and lemon juice brings a tangy richness to the shortcakes, enhancing the overall flavor. A touch of whipped cream crowns each shortcake, making it a simple yet impressive dessert. Serve this at a summer gathering or enjoy it on a relaxing afternoon – it’s sure to become a favorite!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 2 cups |
| Sugar | 1/4 cup |
| Fresh lemon rind | 1 tsp |
| Baking powder | 1 tbsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Chilled butter | 1/4 cup |
| Fat-free buttermilk | 1/2 cup |
| Water | 1 tbsp |
| Egg white | 1 |
| Additional sugar for topping | 2 tsp |
| Lemon juice | 1 tbsp |
| Cornstarch | 1 tsp |
| Fresh blueberries | 3 cups |
| Fresh blackberries | 2 cups |
| Whipped cream | To taste |
Nutritional Information (Per Serving – 1 Shortcake):
| Nutrient | Amount |
|---|---|
| Calories | 313.6 |
| Fat Content | 8.1 g |
| Saturated Fat | 4.8 g |
| Cholesterol | 20.9 mg |
| Sodium | 301.2 mg |
| Carbohydrate Content | 57.3 g |
| Fiber Content | 4.2 g |
| Sugar Content | 27.8 g |
| Protein Content | 4.9 g |
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This ensures that your shortcakes bake evenly and rise to a beautiful golden-brown color.
2. Prepare the Shortcake Dough:
To make the shortcake dough, lightly spoon 2 cups of flour into a dry measuring cup, then level it off with a knife to ensure an accurate measurement. In a large mixing bowl, combine the flour with 1/4 cup of sugar, 1 tsp of fresh lemon rind, 1 tbsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Stir all the dry ingredients together using a whisk to evenly distribute the baking powder and baking soda, which will help the dough rise.
3. Cut in the Butter:
Take 1/4 cup of chilled butter (cut into small cubes) and use a pastry blender or two knives to cut the butter into the dry ingredients. The goal is to create a mixture that resembles coarse meal or small crumbs. If you don’t have a pastry blender, using your hands is an option as well—just be sure to work quickly to avoid melting the butter.
4. Add the Buttermilk:
Next, pour in 1/2 cup of fat-free buttermilk (or your homemade substitute of 1 cup of milk with 1 tbsp lemon juice). Stir gently until the dough is just moistened. Be careful not to overmix, as this can result in dense shortcakes.
5. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it gently about 4 times. Be sure not to overwork the dough, as this can make the shortcakes tough. After kneading, flatten the dough to about 1/2 inch thickness.
6. Cut the Shortcakes:
Using a 3-inch biscuit cutter, cut out 8 rounds from the dough. Place the rounds about 2 inches apart on a baking sheet that has been lightly coated with cooking spray.
7. Prepare the Egg Wash:
In a small bowl, whisk together 1 tbsp of water and 1 egg white. Brush this mixture over the tops of the dough rounds to give them a shiny finish once baked. Sprinkle each round evenly with 2 tsp of sugar for an extra touch of sweetness and crunch.
8. Bake:
Bake the shortcakes in the preheated oven for about 13 minutes, or until they are golden brown. Once done, remove them from the oven and transfer them to a wire rack to cool slightly.
9. Make the Blueberry Filling:
While the shortcakes are cooling, prepare the filling. In a small saucepan, combine 1 cup of blueberries, 1/2 cup of sugar, 1 tbsp of lemon juice, and 1 tsp of cornstarch. Stir the mixture over medium heat, bringing it to a boil. Once boiling, reduce the heat and let it simmer for about 5 minutes or until it thickens slightly.
10. Assemble the Shortcakes:
Once the shortcakes are cool enough to handle, use a serrated knife to carefully cut each shortcake in half horizontally. Spoon about 1/2 cup of the blueberry mixture onto the bottom half of each shortcake. Add 2 tbsp of whipped cream on top, followed by the top half of the shortcake.
11. Serve and Enjoy:
Serve the shortcakes immediately after assembling, or refrigerate them until ready to enjoy. These Blueberry Blackberry Shortcakes are best served fresh, but they can be stored in an airtight container in the fridge for a day or two.
Tips for Perfect Shortcakes:
-
Butter Temperature: Ensure the butter is chilled before cutting it into the flour mixture. Cold butter helps create a flaky texture in the shortcakes.
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Buttermilk Substitute: If you don’t have buttermilk, a simple substitution is to use regular milk with a splash of lemon juice or vinegar. The acid helps tenderize the dough and adds a slight tang, which balances the sweetness of the berries.
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Berry Varieties: While blackberries are wonderful in this recipe, feel free to swap them out for other summer berries like raspberries or strawberries. The key is using fresh, ripe fruit for the best flavor.
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Whipped Cream: For a lighter topping, you can substitute the whipped cream with a dollop of vanilla yogurt or a scoop of ice cream for an indulgent treat.
Variations:
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Vegan Version: Use plant-based butter and a non-dairy milk (such as almond or oat milk) mixed with a splash of vinegar to replace the buttermilk. The whipped cream can be substituted with coconut whipped cream for a dairy-free option.
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Gluten-Free Version: Use a gluten-free all-purpose flour blend to make the shortcakes gluten-free. Just be sure the flour blend you choose contains xanthan gum or another binding agent.
Conclusion:
This Blueberry Blackberry Shortcake recipe is a summer classic that combines simple ingredients into a show-stopping dessert. With its fresh berry filling, light shortcake, and a dollop of whipped cream, it’s sure to become a go-to dessert for any warm-weather gathering. Whether you make it as written or customize it with your favorite berries, this recipe offers flexibility without compromising on flavor. A perfect addition to any celebration, it’s a dessert everyone will love!
