2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
1 large egg, beaten
3/4 cup milk
4 cups fresh blueberries
3/4 cup sugar
1/2 cup warm water
2 cups sweetened whipped cream


1. Prepare Shortcakes: In a large bowl, sift together the flour, sugar, baking powder and salt. Using two knives or a pastry blender, cut in the shortening until the mixture resembles a coarse meal. Add the egg and milk and stir just until moistened.
2. Divide batter into 8 spaces in a greased muffin pan. Bake about 12 to 15 minutes or until golden brown.
3. Prepare Topping: In a large bowl, combine blueberries, sugar, and water. Refrigerate for 1 to 2 hours, stirring occasionally.
4. Cool cakes slightly and cut in half horizontally, spoon blueberry mixture over bottom half and then put shortcakes back together. Spoon remaining blueberry mixture over tops of the shortcakes and top with whipped cream.

The topping can also be made with a combination or berries, including strawberries and raspberries.

Blueberry Shortcakes
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