Gingered Blueberry Shortcake

Gingered Blueberry Shortcake
Photo by Randy Mayor

Ingredients

  • 1/3 cup heavy whipping cream
  • 6 tablespoons chilled butter, cut into small pieces
  • ¾ cup 2% reduced-fat milk
  • 2 tablespoons powdered sugar
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • + 21 more ingredients
    • 3 tablespoons minced crystallized ginger
    • 1 tablespoon fresh lime juice
    • ¾ cup 2% reduced-fat milk
    • 1 tablespoon fresh lime juice
    • 1 large egg white
    • 1 tablespoon turbinado sugar or granulated sugar
    • 3 tablespoons granulated sugar
    • 1 large egg white
    • 1 tablespoon baking powder
    • 1/3 cup heavy whipping cream
    • 1 tablespoon water
    • 1 tablespoon water
    • 9 ounces all-purpose flour (about 2 cups)
    • 3 tablespoons minced crystallized ginger
    • ½ teaspoon salt
    • 2 tablespoons powdered sugar
    • ½ teaspoon salt
    • 1 tablespoon turbinado sugar or granulated sugar
    • 4 cups blueberries
    • 4 cups blueberries
    • 6 tablespoons chilled butter, cut into small pieces

1. Preheat oven to 400°. 2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a f...

View full recipe at My Recipes

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