Blackberry-Lime Cornmeal Shortcakes

Staff Writer
Blackberry-Lime Cornmeal Shortcakes
Blackberry Shortcakes
Paulette Phlipot

Blackberry Shortcakes

Juicy blackberries, fluffy cream, and tender shortcakes collide in this cornmeal and lime-flecked twist on a summer classic.

 

4
Servings
867
Calories Per Serving
Deliver Ingredients

Ingredients

For the shortcakes

  • 1 Cup (125 g) all-purpose flour
  • 1/2 Cup (40 g) medium-grind cornmeal
  • 2 Teaspoons baking powder
  • 1/4 Teaspoon kosher salt
  • 3 Tablespoons granulated sugar
  • 2 Teaspoons finely grated lime zest
  • 4 Tablespoons unsalted butter, frozen until hard
  • 1/2 Cup plus 1 tablespoon (120 ml) cold heavy cream
  • 1 1/2 Teaspoon Demerara sugar, for sprinkling

For the filling

  • 4 Cups (440 g) fresh blackberries
  • 1/4 Cup plus 1 teaspoon (65 g) granulated sugar, divided
  • 1 Tablespoon fresh lime juice
  • 1 Cup cold, heavy cream
  • Additional lime zest, for garnish

Directions

For the shortcakes

Preheat the oven to 375 degrees. Line a baking sheet with parchment. 

In a large bowl, whisk the flour, cornmeal, baking powder, salt, granulated sugar, and zest. Using the large holes on a box grater, grate the butter over the dry ingredients. Fluff gently with a fork. Drizzle with the ½ cup (118 ml) of the cream. Stir with a wooden spoon just until the ingredients cohere and no visible floury bits remain. 

Transfer the dough to a floured board and form into a 4 ½-inch diameter, 1-inch-high disc. Cut into quarters and transfer to a baking sheet. Brush with the remaining tablespoon of cream and sprinkle with the Demerara sugar. Bake the shortcakes until golden, risen, and firm to the touch, 18-20 minutes. Transfer to a rack to cool completely. Cut in half horizontally. 

For the filling

Toss the blackberries with ¼ cup (62 g) of the sugar and lime juice. Transfer ½ of the mixture to a small bowl and set aside. Take a potato masher to the remaining blackberry mixture and mash until pulpy. In a large bowl, whip the cream to soft peaks with the remaining 1 teaspoon of sugar. 

To assemble, lay 1 shortcake bottom on a plate. Dollop with some whipped cream, top with a few whole berries, replace the shortcake cap, and spoon some of the mashed blackberry pulp on top. Garnish with lime zest. Repeat with the remaining shortcakes, berries, cream, and zest. Serve immediately. 

Blackberry Shopping Tip

Sharon Tyler Herbst of The Food Lover's Companion says to “look for plump, deep-colored berries sans hull.”

Blackberry Cooking Tip

Blackberries are best kept in a single layer in the refrigerator and should be used within 1-2 days of purchase.

Nutritional Facts

Total Fat
57g
87%
Sugar
48g
N/A
Saturated Fat
35g
100%
Cholesterol
194mg
65%
Protein
8g
16%
Carbs
86g
29%
Vitamin A
601µg
67%
Vitamin B12
0.2µg
4%
Vitamin B6
0.1mg
5%
Vitamin C
26mg
44%
Vitamin D
1µg
N/A
Vitamin E
3mg
15%
Vitamin K
27µg
33%
Calcium
291mg
29%
Fiber
7g
29%
Folate (food)
45µg
N/A
Folate equivalent (total)
158µg
39%
Folic acid
66µg
N/A
Iron
3mg
16%
Magnesium
42mg
11%
Monounsaturated
16g
N/A
Niacin (B3)
3mg
16%
Phosphorus
374mg
53%
Polyunsaturated
3g
N/A
Potassium
327mg
9%
Riboflavin (B2)
0.4mg
21.5%
Sodium
349mg
15%
Sugars, added
39g
N/A
Thiamin (B1)
0.4mg
23.4%
Trans
0.5g
N/A
Zinc
1mg
8%

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