Star-Shaped Blueberry Shortcakes

Star-Shaped Blueberry Shortcakes
Staff Writer
Kathleen King

This shortcake can be made as a scone — round and served warm with butter — but I decided to do it in a star shape because it is more fun as a Fourth of July dessert, served with fresh raspberries and whipped cream.  These are delicious and very festive.

Click to see 7 Summer Shortcake Recipes

10
Servings
228
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  unbleached all-purpose flour
  • 1/4  Cup  sugar, plus 1 teaspoon for sprinkling
  • 1  Tablespoon  baking powder
  • 1/4  Teaspoon  salt
  • Grated zest of 1 lemon
  • 4  Tablespoons  cold unsalted butter, cut into 1/2-inch cubes
  • 1  Cup  heavy cream, plus 2 teaspoons for brushing
  • 1  Cup  fresh blueberries

Directions

Position an oven rack in the center of the oven and preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, the ¼ cup sugar, baking powder, salt, and lemon zest. Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter. Add the 1 cup of heavy cream and stir just until the dry ingredients are moistened and combined. Do not overmix.

On a lightly floured work surface, roll out the dough into a 1-inch-thick rectangle. Spread the blueberries evenly on top of dough. Gently work the dough into a ball, being careful not to crush the berries, and roll the dough out again into a 1-inch-thick rectangle.

Using a 3-inch star cookie or biscuit cutter dipped in flour, cut out the shortcakes, cutting them as close together as possible to avoid excess scraps. Arrange the shortcakes about 3 inches apart on the prepared baking sheet. Gently press the scraps together, roll out again, and cut more stars. Using a pastry brush, lightly brush the tops of the shortcakes with the remaining 2 teaspoons cream and sprinkle with the remaining 1 teaspoon sugar.

Bake until the shortcakes are golden brown and feel somewhat firm when the tops are pressed with a fingertip, 25 to 30 minutes. Serve warm, or let cool to room temperature.

Nutritional Facts

Total Fat
5g
7%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
14mg
5%
Carbohydrate, by difference
39g
30%
Protein
6g
13%
Vitamin A, RAE
90µg
13%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
84µg
93%
Calcium, Ca
75mg
8%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
91µg
23%
Iron, Fe
3mg
17%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
80mg
11%
Selenium, Se
16µg
29%
Sodium, Na
52mg
3%
Water
42g
2%
Zinc, Zn
1mg
13%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Around the Web