Star-Shaped Blueberry Shortcakes

Staff Writer
Star-Shaped Blueberry Shortcakes
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

Ready in
45 m
10
Servings
249
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.

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.

Nutritional Facts

Total Fat
14g
22%
Sugar
8g
N/A
Saturated Fat
9g
43%
Cholesterol
46mg
15%
Protein
3g
7%
Carbs
28g
9%
Vitamin A
141µg
16%
Vitamin C
5mg
8%
Vitamin D
0.3µg
0.1%
Vitamin E
0.5mg
2.7%
Vitamin K
4µg
5%
Calcium
125mg
13%
Fiber
1g
5%
Folate (food)
10µg
N/A
Folate equivalent (total)
75µg
19%
Folic acid
39µg
N/A
Iron
1mg
8%
Magnesium
9mg
2%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
8%
Phosphorus
183mg
26%
Polyunsaturated
0.6g
N/A
Potassium
66mg
2%
Riboflavin (B2)
0.2mg
9.5%
Sodium
178mg
7%
Sugars, added
5g
N/A
Thiamin (B1)
0.2mg
14%
Trans
0.2g
N/A
Zinc
0.3mg
1.8%

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