Cream cheese and buttermilk are the secrets to these tender, scrumptious shortcakes. Source: EatingWell Magazine, July/August 1997

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist
Blueberry filling
Shortcakes

Associated Recipes

Directions

Instructions Checklist
  • Make Lemon Curd and refrigerate.

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  • To prepare blueberry filling: Combine 2 cups blueberries, water and sugar in a saucepan. Bring to a boil over medium heat. Cook, stirring, until the berries soften into a sauce, 3 to 5 minutes. Remove from heat; stir in remaining 2 cups blueberries and vanilla. Set aside.

  • To prepare & assemble shortcakes: Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.

  • Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Using a pastry blender or your fingers, cut cream cheese into the dry ingredients until the mixture resembles coarse meal. Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined. (The dough will be slightly sticky; do not overmix.)

  • Turn the dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles; place on the prepared baking sheet.

  • Combine pecans and the remaining 1 tablespoon sugar in a small bowl. Brush shortcake tops with the remaining 2 tablespoons buttermilk and sprinkle with the pecan mixture.

  • Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool slightly. To serve, split shortcakes in half with a serrated knife. Set the bottoms on dessert plates. Spoon on blueberry filling and lemon curd. Set the tops on at an angle. Serve immediately.

Tips

Make Ahead Tip: Cover and refrigerate the blueberry filling (Step 2) for up to 1 day.

Nutrition Facts

290 calories; 5.3 g total fat; 1.2 g saturated fat; 6 mg cholesterol; 385 mg sodium. 299 mg potassium; 57.1 g carbohydrates; 3.6 g fiber; 26 g sugar; 5.7 g protein; 171 IU vitamin a iu; 8 mg vitamin c; 8 mcg folate; 104 mg calcium; 2 mg iron; 18 mg magnesium;