Cream cheese and buttermilk are the secrets to these tender, scrumptious shortcakes.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1997


Recipe Summary

3 hrs
Nutrition Profile:


Ingredient Checklist
Blueberry filling


Instructions Checklist
  • Make Lemon Curd and refrigerate.

  • 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.

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Nutrition Facts

290 calories; protein 5.7g 11% DV; carbohydrates 57.1g 18% DV; exchange other carbs 4; dietary fiber 3.6g 15% DV; sugars 26.4g; fat 5.3g 8% DV; saturated fat 1.2g 6% DV; cholesterol 6.4mg 2% DV; vitamin a iu 171.3IU 3% DV; vitamin c 7.8mg 13% DV; folate 7.9mcg 2% DV; calcium 103.9mg 10% DV; iron 1.6mg 9% DV; magnesium 17.7mg 6% DV; potassium 298.6mg 8% DV; sodium 384.6mg 15% DV; thiamin 0.2mg 20% DV.