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Blueberry Shortcake

Blueberry Shortcake

Delicious and simple to prepare, this Blueberry shortcake is perfect served along with a hot drink during the chilly winter months. Topped with some whipped cream, it can even be a good dessert during summer. Here are the ingredients that you need as well as how you can make it:

blueberry shortcake

  • ½ cup of sugar + 3 tbsp
  • 1 cup of all-purpose flour
  • 2 tsp of baking powder
  • ¼ tsp of salt
  • 1/3 cup of butter
  • 2 cups of blueberries
  • ½ tsp of almond extract
  • 1 cup of milk
  • a squeeze of lemon juice
  • 1 tsp of lemon zest
  • 1 cup of heavy cream
  • vanilla extract

Blueberry Shortcake

First of all, begin by heating up your oven at 425 degrees. Whisk together two tablespoons of the sugar, the flour, the baking powder and the salt. Using your hands, mix the butter into the flour mixture until coarse bits start forming. You can cut the butter into small squares to they get incorporated better. Stir in the milk and the almond extract. Gather all of the dough and divide it into 6 pieces, placing them 2 inches apart onto a baking sheet. Cook for 15 minutes at 425 degrees then let them cool.

Secondly, take ½ cup of the sugar and 1 cup of the blueberries, along with the lemon zest and lemon juice. Put them all in a pan and bring them to a simmer over medium heat. Continue stirring until the mixture thickens, then remove the pan from the stove and let it cool.

Lastly, in a medium bowl, beat together the heavy cream until it gets heavy. Add in the remaining sugar and vanilla extract and beat until stiff peaks form. Slice your blueberry shortcake lengthwise and spoon ¼ cup of the blueberries on top of each shortcake half. Dollop everything with whipped cream.

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