Blueberry-Blackberry Shortcakes Recipe

Name: Blueberry-Blackberry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortcakes:; 2 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon grated lemon rind; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup chilled butter, cut into small pieces; 1/2 cup fat-free buttermilk; Cooking spray; 1 teaspoon water; 1 large egg white, lightly beaten; 2 teaspoons sugar; Filling:; 3 cups fresh wild blueberries, divided; 1/2 cup sugar; 2 tablespoons fresh lemon juice; 2 teaspoons cornstarch; 2 cups fresh blackberries; 1 cup frozen reduced-calorie whipped topping, thawed

Servings: persons

Shortcakes:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon rind
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup fat-free buttermilk
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten
2 teaspoons sugar
Filling:
3 cups fresh wild blueberries, divided
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
2 cups fresh blackberries
1 cup frozen reduced-calorie whipped topping, thawed

1
Preheat oven to 400u00b0.
2
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.
3
Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400u00b0 for 13 minutes or until golden. Remove from oven, and cool on a wire rack.
4
To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
5
Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

793

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Shortcakes:, 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon grated lemon rind, and more.

Yes, Blueberry-Blackberry Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Blackberry Shortcakes

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