Photo: David Holifield
Cornmeal Shortcakes with Fresh Blueberries and Sweet Cream
10 ingredients
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Estimated Nutrition (whole recipe, rough)
753
Calories
15g
Protein
19g
Fat
133g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pints blueberries
- 1/2 cup sugar
- 1 Tbs. fresh lemon juice
- 2 cups all-purpose flour, plus more for dusting
- 1/3 cup yellow cornmeal
- 2 tsp. baking powder
- 1/2 tsp. salt
- 10 Tbs. cold unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream, plus more as needed
- Sweetened whipped cream for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes