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Blueberry Shortcakes with Strawberry Ice Cream

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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 6
Among the few things that justify turning the oven on in summertime, fresh berry shortcake ranks high. To prevent the berries from rolling away, half are simmered and lightly thickened into a luscious sauce, into which the remaining uncooked berries are stirred. Strawberry ice cream replaces whipped cream and doubles your berry pleasure.
For the Blueberry Mixture:
6 cups (about 1 3/4 pounds) fresh blueberries
3/4 cup water
1/2 cup sugar
4 teaspoons cornstarch
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
6 hot Flaky Shortcakes, see recipe
About 1 pint premium strawberry ice cream, softened slightly
Other necessary recipes:
Flaky Shortcakes
Combine 3 cups of blueberries, 1/2 cup of water and sugar in medium, nonreactive saucepan. Bring to simmer. Cover partially and cook over medium heat until very juicy, about 3 minutes.

Meanwhile, gradually stir remaining 1/4 cup water into cornstarch in small bowl. Stir cornstarch mixture into cooked berries. Simmer until thick, about 2 minutes. Remove from heat. Stir in butter. Cool to room temperature. Stir in remaining 3 cups blueberries and lemon juice. The berry mixture can be made up to 1 day ahead (it will thin slightly upon standing but will still taste good). Cover and chill, returning mixture to room temperature before using.

Split hot shortcakes in half horizontally, setting bottoms in wide shallow dessert bowls. Spoon about 1/2 cup of blueberry mixture over each shortcake bottom. Set tops in place. Set a small scoop of ice cream beside each shortcake. Spoon about 1/4 cup more blueberry sauce over each shortcake top. Serve immediately.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Short & Sweet: Easy Shortcakes
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 627
Fat. Total: 34g
Fiber: 3g
Carbohydrates, Total: 74g
Sodium: 393mg
% Cal. from Fat: 49%
Cholesterol: 78mg
Protein: 8g
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