Maine Blueberry Shortcake with Maple Whipped Cream
Brown sugar and a bit of cream cheese is the secret to this moist yet crumbly shortcake; when topped with wild Maine blueberries and maple whipped cream, it's "the way life should be" on a plate.
Ingredients
Brown Sugar Shortcake
Two cups of flour
Two tablespoons of light brown sugar
Two teaspoons of baking powder
1/4 teaspoon sea salt
1/8 teaspoon ground allspice
Four tablespoons of unsalted butter
1/4 cup of cream cheese, cut into pea-sized pieces
One egg, lightly beaten
One half cup of heavy cream
Blueberry Topping
Three cups of wild Maine blueberries (preferable fresh, though frozen will do)
1/4 cup of real maple syrup
Pinch of sea salt
Maple Whipped Cream
One pint of heavy whipping cream
Two tablespoons of real maple syrup
Instructions
Brown Sugar Shortcake
In a large mixing bowl, whisk flour, baking powder, sugar and salt together until well blended.
Using the "shredding side" of a box grater, grate the butter onto the flour mixture. Add the cream cheese. Use two forks or a pastry cutter to combine.
Add the heavy cream and mix gently until a soft dough forms. Press dough into a scone pan and bake for 25 minutes or until golden brown.
Blueberry Topping
Combine blueberries, maple syrup and salt in a saucepan and simmer for fifteen minutes. Allow to cool.
Maple Whipped Cream
Beat the heavy cream until it thickens. Add maple syrup and beat briefly to combine.
To Assemble
Split each shortcake in half and top with a few spoonfuls of the Maine blueberry mixture and a generous dollop of whipped cream. Serve immediately.
