When the summer months come, I find it almost impossibly hard to resist buying fresh blueberries by the double basketful. Thank goodness they’re such good brain food! (These days my brain needs all the help it can get.) My twelve year old nephew is in town which is perfect excuse to make shortcake of any variety. Unlike with strawberries, where all you have to do is cut them and sprinkle them with sugar, to get the blueberries juicy enough for shortcake it works well to cook them, just a little, with sugar. This way more juices are released. This recipe makes a lot of blueberry topping. If you find you have leftover, it’s great over ice cream, or better yet, pancakes.
Blueberry Shortcake Recipe
Ingredients
Berries
- 5 cups blueberries, fresh or frozen
- 3/4 cup sugar
- 1 teaspoon lemon zest
- 1 Tbsp lemon juice
- 1 pinch cinnamon
Biscuits
- 2 cups all purpose flour
- Pinch cinnamon
- Pinch ground nutmeg
- 2 Tbsp white granulated sugar
- 1 Tbsp baking powder
- 1/2 teaspoon salt
- 8 Tbsp (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
- 7/8 cup (1 cup minus 2 Tbsp) heavy whipping cream
- 1 large egg*
- 1 tsp vanilla extract
- Heavy cream for whipping
*The egg is optional. Including the egg will result in a less crumbly shortcake biscuit, but either way, with or without egg, is good.
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