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Gallery Blueberry Shortcake Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 pint blueberries 2 tablespoons superfine sugar 1/3 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1 tablespoon plus a pinch of granulated sugar Kosher salt 2 tablespoons cold butter, cut into small pieces 2 tablespoons low-fat buttermilk 12 almond slivers 1 cup vanilla nonfat yogurt
Gallery Blueberry Shortcake
Recipe Summary Servings: 4
Gallery
Blueberry Shortcake
Blueberry Shortcake
Blueberry Shortcake
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 pint blueberries 2 tablespoons superfine sugar 1/3 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1 tablespoon plus a pinch of granulated sugar Kosher salt 2 tablespoons cold butter, cut into small pieces 2 tablespoons low-fat buttermilk 12 almond slivers 1 cup vanilla nonfat yogurt
Directions
Preheat the oven to 375 degrees.
Combine the blueberries with the superfine sugar and set aside.
In a mixing bowl, sift together the flour, baking powder, pinch of sugar, and pinch of salt. With a pastry blender or fork, fold in the butter, mixing until it resembles coarse meal. Add the buttermilk and blend with a fork just until combined.
On a lightly floured surface, pat the dough into a 4-inch square. (It should be about 1/2 inch thick.) Cut 4 biscuits with a 2-inch cutter. Place on a parchment-lined baking sheet, sprinkle with sugar, and top each with 3 almond slivers. Bake for 15 minutes, until golden.
Cut the biscuits in half. Add the yogurt to the blueberries and stir to combine. Place a quarter of the berries on top of one half of each biscuit, and top with the other biscuit halves.
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All Reviews for Blueberry Shortcake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Blueberry Shortcake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
