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Star-Shaped Blueberry Shortcakes

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

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
Servings10
Calories Per Serving249
Total Fat14g22%
Sugar8gN/A
Saturated9g43%
Cholesterol46mg15%
Protein3g7%
Carbs28g9%
Vitamin A141µg16%
Vitamin C5mg8%
Vitamin D0.3µg0.1%
Vitamin E0.5mg2.7%
Vitamin K4µg5%
Calcium125mg13%
Fiber1g5%
Folate (food)10µgN/A
Folate equivalent (total)75µg19%
Folic acid39µgN/A
Iron1mg8%
Magnesium9mg2%
Monounsaturated4gN/A
Niacin (B3)2mg8%
Phosphorus183mg26%
Polyunsaturated0.6gN/A
Potassium66mg2%
Riboflavin (B2)0.2mg9.5%
Sodium178mg7%
Sugars, added5gN/A
Thiamin (B1)0.2mg14%
Trans0.2gN/A
Zinc0.3mg1.8%
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