Traditional Newfoundland Blueberry Shortcake
The desert is so good you will make it all the time. You can use fresh or frozen blueberries for this recipe.
- Butter - 1 cup
- White Sugar - 1/2 cup
- Vanilla - 1 tsp
- Baking powder - 1 1/2 tsp
- Evaporated Milk - 1 cup
- Blueberries - 1/2 cup
- Flour - 2 cups
- Eggs - 2
- Whipped Topping
- Icing sugar - 2 tbsp
- Whipping cream - 1 Cup
- Blueberry sauce
- lemon juice - 1 tbsp
- Blueberries - 2 cups
- Cornstarch - 2 tbsp
- White sugar - 3 tbsp
Method for cake:
- Cream together butter and sugar.
- Add eggs one at a time mix well until light and fluffy.
- Mix in vanilla.
- In another bowl sift or mix together flour and baking powder.
- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
- Fold blueberries that have been rolled in flour to your mixture. Grease one springform pan or round pie pan.
- Bake in a 350° pre-heated oven for 45 minutes to an hour depending on your oven, always check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again.
- Remove cake from oven let set in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
Method for whip cream:
In a large bowl add cold whipping cream and icing sugar whip until it is light and fluffy.
Method for blueberries:
In a medium saucepan add blueberries, cornstarch, sugar and lemon. Cook on stove top on medium heat for about 10 minutes, remove from heat let cool to room temp.
Layering blueberry shortcake:
On a cake plater, place your cake. Then top with your blueberry sauce, then top with your whipped cream spreading it over the blueberries. Complete with fresh blueberries over the top of the whip cream. Let cool for about 1 hour then serve.