Hooray! We have a winner for our Modern Gingham preserves sampler! Let's give a round of applause to Sarah Houtler who was selected at random. She is the lucky recipient of four really awesome jams. Sarah, contact us via Facebook or at twotartsblog @ gmail.com to give us your mailing address.
Now, here we are on the cusp of Independence Day. Are you still looking for something to whip up for dessert? We just made some blueberry shortcake, flavored with lemon and dolloped with whipped cream. Yeah, it was quite good. An alternative, aside from the obviously awesome choice of fresh strawberries, would be replacing the blueberries with
strawberry rhubarb compote.
Blueberry Shortcake
adapted from Food Network
berry topping
- 2 cups blueberries
- zest from one lemon
- juice from 1/2 lemon
- 1 tablespoon granulated sugar
In a bowl combine berries, lemon zest, lemon juice, and sugar. Let macerate and set aside.
shortcakes
- 2 cups flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar, plus extra for sprinkling
- 4 tablespoons butter
- 3/4 cup half and half
- melted butter to brush shortcakes
- whipped cream
1. Preheat oven to 450.
2. Combine flour, baking powder, salt and 1 TB sugar in a large bowl. Cut in butter, and then mix in half and half. Drop by large spoonfuls on a baking sheet. Brush with melted butter, and sprinkle with sugar. Bake for 15 minutes, or until golden brown.
3. Cool and then top with blueberry mixture and whipped cream.
