Cooking at Home: Blueberry-Ginger Shortcake
Jun 06, 2017 11:25AM
By Melanie Heisinger
Imagine the sumptuous flavor of blueberries made more exotic
with the addition of fresh ginger. That’s the idea behind this refreshing
summertime treat that uses the abundant blueberry harvest.
3 T granulated sugar
1 T fresh lime juice
2 cups all-purpose flour
1 T baking powder
6 T chilled butter, cut into small pieces
3 T minced fresh ginger (or to taste)
¾ cup 2% reduced fat milk
1 large egg white
1 T water
1 T turbinado sugar
1/3 cup heavy whipping cream
2 T confectioner’s sugar
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. Place flour and baking powder in a food processor. Pulse 3 times to combine. Add butter and ginger. Pulse until mixture resembles coarse meal. Place mixture into a large bowl; add milk and stir just until moist.
4. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle and cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 T water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400◦ for 20 minutes or until golden brown. Cool on a wire rack.
5. Place cream in a mixing bowl and beat at medium speed until soft peaks form. Add confectioner’s sugar and beat until stiff peaks form.
6. Split shortcakes in half horizontally. Spoon 1/3 cup berry mixture over each bottom half. Top each with 1 ½ T whipped cream; cover with shortcake tops. Enjoy!
Susquehanna Life magazine has not tested this recipe and disclaims any responsibility for the outcome of its preparation.