Cornmeal-Pecan Shortcakes with Lemon Curd and Blueberries

  • Active Time 40m
  • Total Time 3h

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.


  • For Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries:
  • Lemon Curd (see recipe)
  • 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

Companion recipe: Lemon Curd


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, 3-5 minutes. Remove from heat; stir in the remaining 2 cups blueberries and vanilla. Set aside.

To prepare & assemble shortcakes: Preheat the oven to 425 degrees F. Coat a baking sheet with cooking spray.

Whisk the flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Using a pastry blender or your fingers, cut the 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 the pecans and the remaining 1 tablespoon sugar in a small bowl. Brush the shortcake tops with the remaining 2 tablespoons buttermilk and sprinkle with the pecan mixture.

Bake the shortcakes until golden, 10-12 minutes. Transfer to a wire rack to cool slightly. To serve, split the 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 Publisher. All rights reserved.

RecID 11179

nutrition information per serving

394 calories; 6g total fat; 1g total saturated fat; 7mg cholesterol; 357mg sodium; 57g carbohydrates; 4g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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