Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries

Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries is a lacto ovo vegetarian recipe with 8 servings. For 98 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 296 calories. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 3 hours. 19 people have made this recipe and would make it again. Head to the store and pick up granulated sugar, salt, yellow cornmeal, and a few other things to make it today. With a spoonacular score of 39%, this dish is not so outstanding. Try Cornmeal Shortcakes With Fresh Blueberries And Sweet Cream, Dutch Babies with Lemon Curd and Blueberries, and Lemon Layer Cake With Curd And Blueberries for similar recipes.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 140 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make Lemon Curd and refrigerate.To prepare blueberry filling: Combine 2 cups blueberries, water and sugar in a saucepan. Bring to a boil over medium heat. Cook, stirring, until the berries soften into a sauce, 3 to 5 minutes. Remove from heat; stir in remaining 2 cups blueberries and vanilla. Set aside.To prepare & assemble shortcakes: Preheat oven to 425F. Coat a baking sheet with cooking spray.Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Using a pastry blender or your fingers, cut cream cheese into the dry ingredients until the mixture resembles coarse meal. Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined. (The dough will be slightly sticky; do not overmix.)Turn the dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles; place on the prepared baking sheet.Combine pecans and the remaining 1 tablespoon sugar in a small bowl. Brush shortcake tops with the remaining 2 tablespoons buttermilk and sprinkle with the pecan mixture.Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool slightly. To serve, split shortcakes in half with a serrated knife. Set the bottoms on dessert plates. Spoon on blueberry filling and lemon curd. Set the tops on at an angle. Serve immediately.

 

Step by step:

Make Lemon Curd and refrigerate.To prepare blueberry filling

1. Combine 2 cups blueberries, water and sugar in a saucepan. Bring to a boil over medium heat. Cook, stirring, until the berries soften into a sauce, 3 to 5 minutes.

2. Remove from heat; stir in remaining 2 cups blueberries and vanilla. Set aside.To prepare & assemble shortcakes: Preheat oven to 425F. Coat a baking sheet with cooking spray.

3. Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Using a pastry blender or your fingers, cut cream cheese into the dry ingredients until the mixture resembles coarse meal.

4. Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients.

5. Add the wet ingredients and stir with a fork until just combined. (The dough will be slightly sticky; do not overmix.)Turn the dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles; place on the prepared baking sheet.

6. Combine pecans and the remaining 1 tablespoon sugar in a small bowl.

7. Brush shortcake tops with the remaining 2 tablespoons buttermilk and sprinkle with the pecan mixture.

8. Bake the shortcakes until golden, 10 to 12 minutes.

9. Transfer to a wire rack to cool slightly. To serve, split shortcakes in half with a serrated knife. Set the bottoms on dessert plates. Spoon on blueberry filling and lemon curd. Set the tops on at an angle.

10. Serve immediately.

Nutrition Information:

covered percent of daily need