KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Lemon Poppy-Seed Shortcakes with Blueberries and Cream

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 1 dozen Total Time: 25 min
Category: Desserts Sub Category: Crisps & Cobblers

what you need
  • 1/2 cup apricot jam
  • 3 cups fresh blueberries, washed and dried
  • 2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 2 tablespoons fresh lemon zest
  • 2 teaspoons poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter
  • 1-1/4 cups heavy whipping cream, divided
  • 1/2 cup whole buttermilk
  • 1 teaspoon vanilla extract
  • 1 egg white, lightly beaten
  • 1/4 cup confectioners' sugar
  • Garnish: additional fresh lemon zest
make it
-Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
-In a small saucepan, warm apricot jam over medium heat on stovetop. Add blueberries, tossing gently to coat; remove from heat. Set aside.
-In a medium bowl, combine flour, 1/2 cup sugar, lemon zest, poppy seeds, baking powder, and baking soda; stir to mix well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
-In a separate bowl, combine 1/4 cup cream, buttermilk, and vanilla. Add buttermilk mixture to flour mixture, stirring until dough is just combined. (Dough will be sticky.)
-On a lightly floured surface, roll dough into a 1-inch-thick circle. Cut with a 2-1/2 inch round cutter and place on prepared baking sheet. Brush with egg white and sprinkle with remaining 2 tablespoons sugar.
-Bake for 12 to 14 minutes, or until lightly browned. Remove to wire rack and cool completely.
-In a medium bowl, combine remaining 1 cup cream and confectioners' sugar. Beat with an electric mixer at medium speed until stiff peaks form.
-To serve, split shortcakes in half horizontally. Layer blueberries and whipped cream on bottom halves; replace tops of shortcakes.
-Garnish with a dollop of whipped cream, additional blueberries, and lemon zest, if desired.
Notes
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email