Blueberry Shortcake
| Yield: | 6 Servings |
| Categories: | Cakes, Blueberries |
| FOR THE SHORTCAKE | ||
| 2 | c | All-purpose flour |
| 3 | tb | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 6 | tb | Butter; cut into pieces |
| 1 | lg | Egg; lightly beaten |
| 3/4 | c | Milk |
| TO COMPLETE | ||
| 4 | c | Blueberries |
| 1/2 | c | Sugar |
| 3 | tb | Lemon juice; fresh |
| 1 | ts | Lemon zest; grated |
| 1/4 | ts | Ground ginger or allspice |
| 3 | tb | Dark rum |
| 1 | tb | Cornstarch |
| 2 | c | Heavy cream; chilled |
| Confectioner's sugar; to taste |
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