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Blueberry Shortcake Recipe
|Lemon juice||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5225 Calories from Fat 2747
% Daily Value*
Total Fat 308 g474.4%
Saturated Fat 175.1 g875.4%
Trans Fat 0 g
Cholesterol 1383 mg
Sodium 1635.6 mg68.2%
Total Carbohydrates 553 g184.4%
Dietary Fiber 26.7 g106.9%
Sugars 359.4 g
Protein 69 g137.7%
Vitamin A 119.2% Vitamin C 164.4%
Calcium 140.8% Iron 55.5%
*Based on a 2000 Calorie diet
Place rounds on baking sheet.
Bake at 400 degrees for 8 minutes or until lightly browned.
Combine blueberries, lemon juice, sugar to taste, 1 cup water and 4 tablespoons butter in saucepan; bring to a boil.
Reduce heat; cook, covered, for 5 minutes.
Blend 3/4 cup sugar and flour together; add remaining butter, eggs and milk.
Cook, stirring constantly, until thickened.
Stir in vanilla; cool.
Place 12 pastry rounds on individual serving plates; cove- with custard.
Top with remaining rounds; spoon blueberry mixture over tops.
Whip cream; sweeten slightly.
Serve shortcake with whipped cream.