Shortcake
- 2 cups [500 mL] sifted all-purpose flour
- 2 tablespoons [30 mL] sugar
- 2 1/2 teaspoons [12.5 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [125 mL] butter
- 1 egg, slightly beaten
- 1/2 cup [125 mL] milk
- 1 cup [250 mL] fresh blueberries
- 2 teaspoons [10 mL] sugar
Blueberry Sauce
- 1/4 cup [60 mL] sugar
- 1 1/2 tablespoons [22.5 mL] cornstarch
- 1 cup [250 mL] cold water
- 1 cup [250 mL] fresh blueberries
- 1 tablespoon [15 mL] lemon juice
- 1/4 cup [60 mL] butter
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Shortcake
- Sift together flour, 2 tablespoons [30 mL] sugar, baking powder and salt.
- Cut in butter.
- Combine beaten egg and milk; stir into flour mixture.
- Half dough.
- Gently pat half of dough into a greased 8-inch [20-cm] round cake pan.
- Top with fresh blueberries.
- Onto wax paper, roll remaining dough into an 8-inch [20-cm] circle.
- Invert and fit dough over blueberries.
- Remove wax paper; sprinkle dough with remaining sugar.
- Bake into a preheated 400°F [200°C] for 25 to 30 minutes.
- Meanwhile, prepare blueberry sauce.
- Cut shortcake into 6 wedges.
- Serve, along with warm blueberry sauce.
Blueberry Sauce
- Into a saucepan, combine sugar and cornstarch; blend in cold water.
- Cook, stirring, until thick and bubbling.
- Add blueberries; cook for 3 minutes more.
- Remove from heat.
- Stir in lemon juice and butter.
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