Gingered Blueberry Shortcake

Elevate your dessert game with this Gingered Blueberry Shortcake, a delightful twist on the classic summer treat. Fluffy, golden shortcakes infused with a hint of warm, aromatic ground ginger serve as the perfect base for a luscious blueberry compote made with fresh, juicy berries, a touch of honey, and a pop of freshly grated ginger. Topped with clouds of homemade vanilla whipped cream, this recipe strikes the perfect balance between sweet and tangy, with subtle spice to keep things interesting. Ready in just 35 minutes, this crowd-pleaser is ideal for entertaining or indulging in a special treat at home. Bursting with seasonal flavors and simple elegance, this shortcake is a must-try for fans of berry desserts!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 1 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, cold and cubed
• 0.75 cup Heavy cream
• 3 cups Fresh blueberries
• 3 tablespoons Honey
• 1 teaspoon Fresh ginger, grated
• 2 teaspoons Lemon juice
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, ground ginger, and salt.

Step 3

Add the cold, cubed butter to the bowl and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

Slowly pour in the heavy cream and stir until the dough just comes together. Do not overmix.

Step 5

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a 2.5-inch biscuit cutter to cut out rounds of dough, and place them on the prepared baking sheet.

Step 6

Bake the biscuits for 12-15 minutes, or until golden brown. Set aside to cool.

Step 7

While the biscuits are baking, prepare the gingered blueberry filling. In a medium saucepan over medium heat, combine the blueberries, honey, grated ginger, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries begin to break down and the mixture thickens slightly. Remove from heat and let cool.

Step 8

In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Step 9

To assemble the shortcakes, slice each biscuit in half horizontally. Spoon a generous portion of the gingered blueberry mixture onto the bottom half of the biscuit, top with whipped cream, and place the other biscuit half on top.

Step 10

Serve immediately and enjoy your Gingered Blueberry Shortcake!

Nutrition Facts

Serving size	1360.6 grams (1360.6g)

Amount per serving	% Daily Value*
Calories	3757

Total Fat 240.00g	308%
Saturated Fat 145.40g	727%
Polyunsaturated Fat 0.00g
Cholesterol 678mg	226%
Sodium 2694mg	117%
Total Carbohydrate 347.20g	126%
Dietary Fiber 17.60g	63%
Total Sugars 137.80g
Protein 29.30g	59%

Vitamin D 58IU	292%
Calcium 91mg	7%
Iron 13mg	72%
Potassium 688mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 3.2%

Carbs: 37.9%