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For the the love of sugar, happiness and serendipitous occasions.

Blueberry Peach Shortcakes

Every occasion I can find, I bake for. Even without occasion, I bake. I bake to relieve stress, I bake to cure the blues, I bake when I’m bored, sometimes I bake just to be baking. Being in the kitchen is the cheapest and most fabulous kind of therapy, and so I bake.

Last weekend was my grandma’s birthday, so I made these Blueberry Shortcakes to celebrate. My grandparents (grandpa especially) have a particular liking for strawberry shortcakes, and so since I was little I’ve enjoyed them on many occasions. But I get bored with the same-old recipes, no matter how fantastic and fool-proof they may be, so when I came across this one it seemed the perfect variation. I had a couple of ripe peaches hanging around, and not quite enough blueberries, so I used the peaches and they were yummy! They turned purple too though, so you couldn’t distinguish them except for the flavor and texture.

These shortcakes were great — light and crumbly and delicious. They were the perfect vessel for serving the blueberry sauce. It’s always amazing to me the flavor that can be produced from mixing just a few simple ingredients like berries, sugar and lemon. The sauce was awesome, and I can imagine it’d have been really great drizzled over some ice cream too. (Note to self: must try that sometime!)

Blueberry Peach Shortcakes

Ingredients: Berries & Peaches

  • 5 cups blueberries, fresh or frozen (I used 3 1/2 cups blueberries, 1 cup peaches because it’s what I had)
  • 3/4 cup sugar
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 pinch cinnamon

Ingredients: Biscuits

  • 2 cups all purpose flour
  • Pinch cinnamon
  • Pinch ground nutmeg
  • 2 Tbsp white granulated sugar
  • 1 Tbsp baking powder
  • 1/2 teaspoon salt
  • 8 Tbsp (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
  • 7/8 cup (1 cup minus 2 Tbsp) heavy whipping cream
  • 1 large egg (this is optional — it makes the biscuits a bit less crumbly; I used the egg and I thought it worked nicely)
  • 1 tsp vanilla extract
  • Heavy cream for whipping
Directions
1) Put the blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan over medium heat. Heat until the sugar has melted and the mixture is just barely simmering. Mash up the berries a bit (with a potato masher or fork) to release the juices. Remove from heat and let the mixture come to room temp.

2) Preheat the oven to 425°F. In a large bowl, mix together the flour, cinnamon, nutmeg, sugar, baking powder, and salt. Add the cubes of butter and use your fingers to rub the butter into the dry ingredients until the mixture resembles a coarse meal, with pea-sized pieces of butter.

3) In a small bowl, mix the egg, whipping cream, and vanilla extract. Form a well in the center of the dry ingredients and pour the wet mixture into it. Stir with a fork just until the dough barely comes together. Be careful not to over mix or your biscuits will be tough.

4) Turn the dough out onto a clean, lightly floured surface. Form the dough into a large pancake shape, about 3/4 to 1-inch thick. Be sure not to make the round too flat or the biscuits will come out flat. Using a pastry round or cookie cutter (or the lightly floured ridges of drinking glasses) cut into biscuit forms and place 1 1/2-inches apart on a baking sheet lined with parchment paper or a silpat. You can make the biscuits another shape too if that suits you. If the dough is too soft to work with, put it in the refrigerator and let it chill for about 15 minutes.

5) Put the biscuits in the oven for 12-15 minutes, or until they have risen and are very lightly browned. Remove from the oven and let cool on a baking rack.

Split the biscuits, and serve the berry sauce spooned over the biscuits. Top with whipped cream. Serves 6-8.

I really did like this recipe, but mostly importantly, my grandma seemed to love it, and everyone else too! It was simple enough to make, beautiful to present (though if you get the blueberries on your clothes, that’s a whole different story!), and super tasty too. I always say that I don’t like making repeat recipe, but these I just might have to make again.

I’ve got a queue of recipes to share, and seemingly no time to share them in. I’ve also been missing the daylight hour for taking photos, so I am hoping to catch up some this weekend. Stay tuned for more, I promise not to disappoint!

With love, and sugar. Enjoy :)

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