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Summer Fresh Blueberry Shortcakes
These shortcakes started as a way to use extra blueberries from my garden. The bright lemon glaze perfectly complements the sweet juicy berries creating something special for summer gatherings.
Easier Than You Think
Don't let their elegant look fool you these come together quickly. The combination of tender cake juicy berries and citrus glaze makes them perfect for everything from casual picnics to fancy brunches.
What You'll Need
- Flour: Regular all-purpose works perfectly.
- Sugar: Just enough to complement the berries.
- Baking powder: For light fluffy cakes.
- Salt: Kosher salt enhances everything.
- Vanilla: Pure extract is best.
- Butter: Room temperature for easy mixing.
- Milk: Whole milk makes them tender.
- Egg: For structure and color.
- Blueberries: Fresh or frozen both work.
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Let's Bake
- First Step
- Get your pan ready with a good coating of spray and flour.
- Mix It Up
- Blend your dry ingredients then mix in the wet ones until smooth.
- Fill Them Up
- Spoon batter into molds put a pan underneath just in case.
- Bake Away
- Let them get golden brown then cool completely.
- Final Touch
- Top with berries glaze and a dusting of sugar.
Mix It Up
Try different berries for variety. Make them chocolate for something different. Sometimes I just top them with whipped cream and fresh berries when I want to keep things simple.
Success Tips
Don't skimp on greasing your pan. Be patient let them cool completely. Use frozen berries straight from the freezer they hold their shape better.
Keep Them Fresh
They'll stay good for two days at room temp five in the fridge. Wait to add toppings until serving time. You can make the cakes ahead just save the assembly for last minute.
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Frequently Asked Questions
- → Can I use frozen blueberries?
Fresh blueberries work best, but if using frozen, don't thaw them first. Add them while still frozen to prevent color bleeding into the batter.
- → Can I make these ahead of time?
Yes, bake the cakes up to a day ahead and store in an airtight container. Add the glaze and toppings just before serving.
- → What if I don't have a specialty cake pan?
A standard muffin tin works well as an alternative. Adjust baking time slightly as needed.
- → Why coat the pan with flour?
Flouring the pan after greasing helps ensure the cakes release easily, especially important with decorative molds.
- → Can I use other berries?
Yes, raspberries or blackberries work well. Just be gentle when mixing them into the batter to avoid breaking them.
Conclusion
Individual shortcakes studded with fresh blueberries and topped with lemon glaze, providing a delightful sweet treat perfect for warm-weather gatherings.