Blueberry Shortcake Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1 slightly beaten egg | ||
| Milk | 1/2 Cup (16 tbs) | |
| Blueberries | 1 Cup (16 tbs) | |
| Blueberry Sauce | ||
Directions
Sift together flour, sugar, baking powder, and salt; cut in butter.
Mix egg and milk; stir into flour mixture.
Divide the dough in half.
Pat half into greased 8 x 1 1/2-inch round cake pan; top with blueberries.
On waxed paper, roll remaining dough to an 8-inch circle.
Invert and fit dough over berries; remove paper; sprinkle dough with 2 teaspoons sugar.
Bake in hot oven (400°) for 25 to 30 minutes.
Cut in 6 wedges.
Serve with warm Blueberry Sauce: In saucepan, combine 1/4 cup sugar and 1 1/2 tablespoons cornstarch; blend in 1 cup cold water.
Cook and stir till mixture boils.
Add 1 cup blueberries; cook 3 minutes.
Remove from heat; stir in 1 tablespoon lemon juice and 1/4 cup butter or margarine.
Mix egg and milk; stir into flour mixture.
Divide the dough in half.
Pat half into greased 8 x 1 1/2-inch round cake pan; top with blueberries.
On waxed paper, roll remaining dough to an 8-inch circle.
Invert and fit dough over berries; remove paper; sprinkle dough with 2 teaspoons sugar.
Bake in hot oven (400°) for 25 to 30 minutes.
Cut in 6 wedges.
Serve with warm Blueberry Sauce: In saucepan, combine 1/4 cup sugar and 1 1/2 tablespoons cornstarch; blend in 1 cup cold water.
Cook and stir till mixture boils.
Add 1 cup blueberries; cook 3 minutes.
Remove from heat; stir in 1 tablespoon lemon juice and 1/4 cup butter or margarine.
Chef
