Wednesday, August 25, 2004



Blueberry Shortcakes



Jill Santopietro,

Globe Correspondent |


There are many ways to eat local blueberries, none better than topped

with a bouffant of whipped cream and sandwiched in sweet, lemony

shortcake. The sauce is made from wild blues, tossed with lemon rind

and juice, sugar, and cinnamon, thickened slightly with cornstarch and

flour. When it is cool, fold in uncooked berries so the sauce is

filled with plump fruits. You can also add raspberries or blackberries

to the miildly sweetened mixture. This favorite shortcake recipe

features a touch of lemon rind and a simple book-fold technique to

help the biscuits split as they rise. Cut them into triangles -- the

easiest method -- or stamp out the classic rounds. Makes about 8.





2 1/2 cups flour

1 teaspoon salt

1/2 Tablespoon baking powder

1/3 cup sugar

grated rind of 1/2 lemon

6 Tablespoons chilled unsalted butter,

cut into 1-inch pieces

1 large egg

1/2 cup whole milk

1 teaspoon vanilla extract

Flour (for rolling)

1 egg yolk, lightly beaten (for glaze)

extra sugar (for sprinkling)


1. In a bowl mix the flour, salt, baking powder, sugar, and lemon

rind. With a pastry blender or 2 blunt knives, work the butter

into the mixture until it forms large crumbs but is not fully



2. In a bowl, mix the egg, milk, and vanilla. Stir the liquids into

the flour mixture until they are incorporated but not overmixed.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.


3. Set the oven at 350.


4. On a lightly floured counter, roll the dough to a 1/2-inch

thickness. Fold it in half like a book. Roll it again to a

1/2-inch thickness. Cut out triangles or stamp out circles.

Brush the tops with egg yolk and sprinkle with sugar.


5. Bake the shortcakes for 20 to 30 minutes or until they are golden

brown. Cool on a rack.




4 cups fresh blueberries

1 Tablespoon lemon juice

grated rind of 1/2 lemon

2 Tablespoons water

1/2 cup sugar

1 Tablespoon cornstarch

1 Tablespoon flour

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 Tablespoon unsalted butter, cut into small pieces

2 cups heavy cream, whipped to soft peak (for serving)

1 bunch fresh mint (for garnish)


1. In a large saucepan, combine 3 cups of berries with the lemon

juice, rind, and water.


2. In a small bowl, mix the sugar, cornstarch, flour, salt, and

cinnamon. Sprinkle the flour mixture over the blueberries and

fold it in gently. Add the butter cubes.


3. Set the saucepan over a medium heat and bring the blueberries to

a boil. Immediately turn heat to low. Cover and simmer gently for

15 minutes. Uncover and leave to cool. Fold in the remaining

1 cup blueberries.


4. Cut the shortcakes in half and set the bottoms on each of 8

dessert plates. Top with blueberries, add whipped cream, and top

with a shortcake lid. Garnish with mint.









Copyright 2004 Globe Newspaper Company