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.

Blueberry-Ginger Shortcake

Ingredients

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.