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Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  3 Hours
  8 servings
Cream cheese and buttermilk are the secrets to these tender, scrumptious shortcakes.

Make Ahead Tip: Cover and refrigerate the blueberry filling (Step 2) for up to 1 day.
RECIPE INGREDIENTS
For Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries:
lemon curd (see recipe link above)
For Blueberry filling:
4 cups  fresh blueberries, divided
1/2 cup  water
1/3 cup  granulated sugar
1 teaspoon  vanilla extract
For Shortcakes:
1 cup  all-purpose flour
1 cup  yellow cornmeal, preferably stone-ground
1/4 cup plus 1 tablespoon  granulated sugar
2 teaspoons  baking powder
1 teaspoon  baking soda
1/2 teaspoon  salt
1/4 cup  reduced-fat cream cheese
3/4 cup plus 2 tablespoons  buttermilk
1 tablespoon  canola oil
1 teaspoon  vanilla extract
2 tablespoons  chopped pecans
Other necessary recipes:
Lemon Curd
DIRECTIONS
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 425°F. 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 04/01/2009
Nutrition Facts per Serving
Yield:   8 servings
Calories: 394
Fat. Total: 6g
Protein: 6g
Carbohydrates, Total: 57g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 7mg
Sodium: 357mg
% Cal. from Fat: 14%
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