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Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries
Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries
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From: EatingWell Magazine, July/August 1997
Cream cheese and buttermilk are the secrets to these tender, scrumptious shortcakes.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Lemon Curd, (recipe follows)
- Blueberry filling
- 4 cups fresh blueberries, divided
- ½ cup water
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Shortcakes
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- ¼ cup plus 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup reduced-fat cream cheese
- ¾ cup plus 2 tablespoons buttermilk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pecans
- Associated Recipes:
- Lemon Curd
Preparation
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Active
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Ready In
- 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°F. Coat a baking sheet with cooking spray.
- Whisk flour, cornmeal, ¼ 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 ¾ 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 ¾-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.
- Make Ahead Tip: Cover and refrigerate the blueberry filling (Step 2) for up to 1 day.
- Per serving: 290 calories; 5 g fat(1 g sat); 4 g fiber; 57 g carbohydrates; 6 g protein; 8 mcg folate; 6 mg cholesterol; 26 g sugars; 171 IU vitamin A; 8 mg vitamin C; 104 mg calcium; 2 mg iron; 385 mg sodium; 299 mg potassium
- Carbohydrate Servings: 4
- Exchanges: 1½ starch, ½ fruit, 1 other carbohydrate, 1 fat
