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Blueberry Shortcakes


BC blueberries are here! To celebrate, we made a batch of easy cream shortcakes on BT Calgary this morning, with berries in the dough as well as simmered to spoon over the split biscuits. Add some whipped cream or a scoop of vanilla ice cream, and you have a dessert that tastes like summer. All the berries are coming into season now, and would be fantastic piled on a freshly baked, crunchy-topped shortcake – here’s the recipe!

  1. 1 1/2 cups all-purpose flour
  2. 3Tbsp. sugar
  3. 1 1/2 tsp. baking powder
  4. 1/4 tsp. salt
  5. 1 cup whipping cream
  6. extra cream or milk, for brushing
  7. coarse sugar, for sprinkling (optional)
  1. 1 cup fresh or frozen blueberries
  2. 2 Tbsp sugar
  3. 1 Tbsp lemon juice
  1. Preheat the oven to 425˚F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cream (and any additions you like) and stir just until the dough comes together.
  2. On a lightly floured surface, pat the dough out about an inch thick. Cut into wedges, squares or rounds using a knife, biscuit cutter or glass rim.
  3. Transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. Bake for 15 minutes, or until golden.
  4. Meanwhile, simmer the berries, sugar and lemon juice in a small skillet for a few minutes, until the berries soften and release some of their juices. Serve the berries on split shortcakes, with whipped cream or ice cream
  5. Makes 6 shortcakes.
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