Blueberry Shortcakes

Move over strawberries! Plump, juicy blueberries take center stage in this simple shortcake dessert.

Recipe Ingredients:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups heavy (whipping) cream
1 tablespoon melted butter (optional)
2 to 3 cups fresh blueberries
1/3 cup blueberry or other fruit jelly
3/4 cup sweetened whipped cream or whipped topping

Cooking Directions:

1. Preheat oven to 400°F (205°C). Spray a 9-inch square baking pan with nonfat cooking spray; set aside.
2. In a medium-sized bowl, combine flour, sugar, baking powder and salt. Stir in cream to form a dough.
3. Pat dough evenly on the bottom of the prepared pan.
4. Bake until the top is golden brown, about 18 minutes.
5. If desired, brush the top with butter after 15 minutes.
6. Cool shortcake slightly.
7. Cut in six rectangles. Cut each one diagonally in half.
8. In a microwaveable bowl, combine blueberries and jelly.
9. Microwave on HIGH just until jelly melts, about 45 seconds.
10. To serve: Place one triangle on each dessert plate. Top triangles with two-thirds of the blueberries and the whipped cream, dividing equally. Prop remaining triangles on top. Add the remaining whipped cream and berries.
11. Serve immediately.

Makes 6 servings.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.