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Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries

July/August 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (3 votes)

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


Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries

  • Lemon Curd, (recipe follows)

Blueberry filling

  • 4 cups fresh blueberries, divided
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Shortcakes

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, preferably stone-ground
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup reduced-fat cream cheese
  • 3/4 cup plus 2 tablespoons buttermilk
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons chopped pecans

This recipe calls for:

Preparation

  1. Make Lemon Curd and refrigerate.
  2. 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.
  3. To prepare & assemble shortcakes: Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  4. 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.)
  5. 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.
  6. 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.
  7. 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 & Notes

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

Nutrition

Per serving: 394 calories; 6 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 57 g carbohydrates; 6 g protein; 4 g fiber; 357 mg sodium; 293 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (16% dv).

Carbohydrate Servings: 5

Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat



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