Turbinado sugar creates an addictively crisp topping for these blueberry shortcakes. Sandwiching them with homemade jam and ice cream makes for an absolutely decadent treat.
Blueberry Shortcakes with Jam and Ice Cream
Makes 7
Ingredients
- 2 cups cake flour
- ⅓ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup plus 2 tablespoons heavy whipping cream, divided
- ½ cup fresh blueberries
- 1 teaspoon lemon zest
- 2 tablespoons turbinado sugar Vanilla ice cream and Blueberry Jam (recipe follows), to serve
Instructions
- Preheat oven to 375°. Spray a 7-well cast-iron mini cake pan with baking spray with flour.
- In a medium bowl, sift together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in 1 cup cream, blueberries, and zest until dough comes together.
- Turn out dough onto a lightly floured surface, and roll to ½-inch thickness. Using a 3-inch round cutter, cut dough, and place in prepared wells. Brush dough with remaining 2 tablespoons cream, and sprinkle with turbinado sugar.
- Bake for 12 to 15 minutes. Let cool slightly. Halve shortcakes, and serve with vanilla ice cream and Blueberry Jam.
Blueberry Jam
Makes 4 cups
Ingredients
- 1 pound fresh blueberries
- 1¼ cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a medium saucepan, bring all ingredients to a boil over high heat. Reduce to medium-low, and simmer for 45 minutes. Transfer to a heatproof jar, and let stand until cool. Cover and refrigerate up to 1 month.
