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Blueberry Shortcake

Ingredients
  Pie pastry 1
  Blueberries 1 Quart
  Lemon juice 1 Tablespoon
  Sugar 1 Cup (16 tbs)
  Butter 10 Tablespoon
  Flour 1⁄3 Cup (5.33 tbs)
  Eggs 3
  Milk 1 Quart
  Vanilla 1 Teaspoon
  Whipping cream 1 Cup (16 tbs)
Directions

Roll pastry out; cut into 24 rounds with large cookie cutter.
Place rounds on baking sheet.
Bake at 400 degrees for 8 minutes or until lightly browned.
Cool.
Combine blueberries, lemon juice, sugar to taste, 1 cup water and 4 tablespoons butter in saucepan; bring to a boil.
Reduce heat; cook, covered, for 5 minutes.
Cool, covered.
Blend 3/4 cup sugar and flour together; add remaining butter, eggs and milk.
Cook, stirring constantly, until thickened.
Stir in vanilla; cool.
Place 12 pastry rounds on individual serving plates; cove- with custard.
Top with remaining rounds; spoon blueberry mixture over tops.
Whip cream; sweeten slightly.
Serve shortcake with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5225 Calories from Fat 2747

% Daily Value*

Total Fat 308 g474.4%

Saturated Fat 175.1 g875.4%

Trans Fat 0 g

Cholesterol 1383 mg461%

Sodium 1635.6 mg68.2%

Total Carbohydrates 553 g184.4%

Dietary Fiber 26.7 g106.9%

Sugars 359.4 g

Protein 69 g137.7%

Vitamin A 119.2% Vitamin C 164.4%

Calcium 140.8% Iron 55.5%

*Based on a 2000 Calorie diet

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Blueberry Shortcake Recipe