Shortcake is such a classic dessert that is perfect for spring and summer. True shortcake has history, even pedigree, but there is some confusion as to its name. ‘Short’ is an English word that means crisp. Or, more specifically, something made crisp with the addition of either butter or shortening.
Another issue with shortcake is whether it should be cake-like or biscuit-like. Some culinary researchers claim that’s a regional preference. Even though the name has English origins, most sources agree that shortcake was a North American invention. Being so versatile, this simple, elegant dessert can be made with any number of fruits and served warm or cold.
I am using some of the LorAnn company’s Blueberry Emulsion today, to add a real pop of flavor to the glazed blueberries. These should be so good!
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- 1 cup flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/3 cup butter, softened
- 1/2 cup milk
- 1 egg
- 1/2 cup fresh blueberries
- 4 cups fresh blueberries, DIVIDED
- 1/4 cup water
- 1/4 cup sugar
- 2 Tbsp cornstarch dissolved in 2 Tbsp water
- 1 Tbsp LorAnn Blueberry Emulsion (SEE NOTES below)
- 1 cup powdered sugar
- 1 Tbsp fresh lemon juice
- 2-3 Tbsp milk
- Lemon zest for garnish
Ingredients
Shortcakes
Blueberry Topping
Lemon Drizzle
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- Preheat oven to 350 F.
- Spray mini Bundt pans with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently fold in the fresh blueberries.
- Divide the batter evenly among the prepared cavities in mini Bundt pans. Each cavity should be about 3/4 full.
- Bake for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers then invert the pan to release the cakes onto a wire cooling rack.
- Place 1 cup of the blueberries in a saucepan with 1/4 cup water, sugar & cornstarch. Bring to a boil & simmer until juicy & thick. Place the remaining berries & blueberry emulsion in a bowl; add glaze mixture & toss to coat.
- In a bowl, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, and 2-3 tablespoons milk. Add the milk 1 tablespoon at a time to achieve the desired consistency.
- Place shortcakes on individual serving plates. Drizzle with lemon glaze & top each cake with some glazed blueberries. Garnish with lemon zest.
- LorAnn's Blueberry Emulsion tastes like fresh ripe berries.
- Add instead of using blueberries or in addition to the fruit to add a punch of blueberry flavor and color. Use in any recipe as you would an extract - and experience better results. 1 teaspoon baking extract = 1 teaspoon emulsion