Machias Festival Baked Blueberry Shortcake
Published May 22, 1999
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups all-purpose flour
2 ½ teaspoons baking powder
4 tablespoons sugar
½ cup cold, unsalted butter, diced
1 large egg, lightly beaten
5 tablespoons milk
1 teaspoon lemon extract
2 cups blueberries
Sweetened whipped cream or vanilla ice cream for serving
Nutritional analysis per serving (6 servings)
49 grams carbs; 76 milligrams cholesterol; 378 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 2 grams fiber; 172 milligrams sodium; 6 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder and 2 tablespoons of the sugar and stir until well mixed. With a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal.
- Step 2
In a small bowl, whisk together the egg, milk and lemon extract. Stir the egg mixture into the flour mixture, stirring just until moistened. Spread half the dough into a lightly buttered 8-inch pie plate. Sprinkle 1 ½ cups of the blueberries over the dough. Sprinkle the berries with 1 tablespoon of sugar. Dot remaining dough over berries. Sprinkle top with the last tablespoon of sugar.
- Step 3
Bake until the top of the shortcake is golden brown, about 25 minutes. While the shortcake is still warm, cut into 6 wedges. Top each serving with whipped cream or ice cream and sprinkle with a few of the remaining berries.
Private Notes
Comments
I made this with fresh-frozen blueberries and fresh-frozen raspberries. I was out of lemon extract, so I substituted orange extract, and I liked the additional sweetness. It turned out great! This is a great, adaptable recipe that easily adjusts to ingredients that are already on-hand.
I added one extra tablespoon of sugar on the blueberries and 1/3 tsp of salt in the flour mixture, other than that made by the recipe. This a very simple and satisfying dessert.
I added 1/4 tsp salt and about the same amount additional sugar. Still it was a bit on the tart side.
Surely the absence of salt in this recipe is an error? It was also way less sweet than I would have liked.