Baked blueberry shortcake
I came across this recipe while I was searching for something to bake to use up some blueberries that were just about past their prime. I figured if it came from a Maine blueberry festival, it ought to be pretty good.
My only complaint – which was totally my own fault, not the recipe – is that I subbed a bit of whole wheat flour for some of the all-purpose flour. It made for a denser consistency to the biscuit. It was still good, but I would have liked it to be lighter. Next time, I’ll stick to only all-purpose flour.
I served this with a bowl of fresh whipped cream, which was a great, but you might want to consider a big scoop of vanilla ice cream too. Either way, this is a nice summertime dessert. (And in my opinion, it was even better the next day.)
Recipe: Baked Blueberry Shortcake
(from the Machias Festival, via The New York Times)
2 c. all-purpose flour
2 1/2 tsp. baking powder
4 Tbsp. sugar (I used a little more sugar – about 5 Tbsp.)
1/2 c. cold, unsalted butter, diced
1 large egg, lightly beaten
5 Tbsp. milk
1 tsp. lemon extract
2 c. fresh blueberries
sweetened whipped cream or vanilla ice cream for serving
Preheat oven to 400 degrees. In a large bowl, combine flour, baking powder, and 2 Tbsp. of sugar. Stir until well mixed. (I used 4 Tbsp. of sugar in the dough to make it a little sweeter, then some sprinkled on top of berries, and a bit more sprinkled over the top of the biscuit – for about 5 Tbsp. altogether.) With a pastry cutter, cut the butter into the flour mixture until it resembles coarse meal.
In a small bowl, whisk together the egg, milk, and lemon extract. Stir the egg mixture into the flour mixture, stirring just until moistened. Spread half the dough into a lightly butter 8 inch pie plate. (I only had a 9″ pie plate, and it worked out just fine.) Spread the blueberries over the dough. Sprinkle with 1 Tbsp. sugar. Dot remaining dough over berries. Sprinkle top with the last Tbsp. of sugar.
Bake until the top of the shortcake is golden brown, about 25 minutes. While the shortcake is still warm, cut into wedges. Top each with fresh whipped cream or vanilla ice cream.