Blueberry Shortcake

  • Origin :
  • Recipe Type :
  • Preparation Time : 20m
  • Cooking Time : 20m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, No grains, No oil, High sugar, High fat, Whole grains, No glutten, High sodium, High protein, No cholesterol

Ingredients

  • 5 Cup Blueberries
  • 0.75 Cup Sugar
  • 1 Tsp Lemon Zest
  • 1 Tbsp Lemon Juice
  • 1 Pinch Cinnamon
  • 2 Cup All Purpose Flour
  • 2 Pinch Ground Nutmeg
  • 2 Tbsp White Granulated Sug
  • 1 Tbsp Baking Powder
  • 0.5 Tsp Salt
  • 8 Tbsp Butter
  • 7/8 Cup Heavy Whipping Cream
  • 1 Large Egg
  • 1 Tsp Vanilla Extract
  • 0.33 Cup Heavy Cream


Directions

1 Place The Blueberries, Lemon Juice, Sugar, Salt, And Cinnamon In A Medium Saucepan. Heat On Medium Heat, Stirring, Until All Of The Sugar Has Dissolved. While The Mixture Is Heating, Use A Potato Masher To Mash Up The Blueberries. When All Of The Sugar Has Dissolved, Remove From Heat And Let Cool For 10 Minutes. If You Want A Smooth Result, You Can Process The Cooled Mixture In A Food Processor, Or Skip, In Which Case You'Ll Have Pieces Of Blueberries Which Can Add Flavorful Texture To The Frozen Yogurt. 2 Stir In The Yogurt And Milk Until Completely Incorporated. Chill The Mixture In The Refrigerator For Several Hours (Or Overnight) Until Completely Cold. 3 Process The Blueberry Yogurt Mixture In Your Ice Cream Maker According To Manufacturer'S Instructions (Usually About 25 Minutes). Serve Immediately (It Will Be Soft) Or Let It Firm Up A Bit By Freezing It For Several Hours.

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