Gingered Blueberry Shortcake Recipes

GINGERED BLUEBERRY SHORTCAKE

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
• Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
• Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief. Add the ginger with the butter to processor; pulse until mixture resembles coarse meal. Add milk, and pulse 3 or so times, just until combined. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges.
• Line a baking sheet with parchment paper. Place wedges 1 inch apart on the prepared baking sheet.
• Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar. Bake at 400° for 18-20 minutes or until golden brown. Cool on a wire rack.
• Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
• Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half. Top each with about 2 tablespoons whipped cream; cover with shortcake tops.
• TO PREPARE IN ADVANCE: You can make all the components in advance and then assemble just before serving: Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.