Blueberry Lemon Shortcake Good Recipes

Thursday, 25 August 2016

Blueberry Lemon Shortcake

"I created this dessert for a business enterprise bake off, and it won first place! Light, tangy and no longer too sweet, this dessert is quick and smooth to make. The blueberry sauce and lemon curd may be prepared ahead of time and saved within the fridge for up to two weeks. Top with whipped cream and fresh blueberries."

Ingredients :

half cup white sugar
1/3 cup water
2 tablespoons cornstarch
2 cups blueberries
2 eggs
3 egg yolks
half cup white sugar
2 tablespoons milk
1/4 teaspoon salt
2 massive lemons, zested and juiced
1/three cup butter, reduce into small portions
3 cups all-reason flour
half teaspoon baking powder
1 cup milk
1 half of teaspoons lemon extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon butter extract
half of teaspoon almond extract
3 cups white sugar
1 cup butter, softened
half cup shortening
5 eggs

Instructions :

Prep : 1H	Cook : 20M	Ready in : 2H35M

Heat 1/2 cup sugar, water, and cornstarch over medium warmness. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, approximately 1 minute. Remove from warmth.
Beat 2 eggs, yolks, half of cup sugar, 2 tablespoons milk, and salt in a saucepan until properly mixed. Stir lemon juice and zest into egg combination. Add 1/three cup butter.
Cook and stir egg mixture over medium heat till lemon curd is thick sufficient to coat the back of a spoon, about five mins. Pour mixture right into a bowl and funky. Lemon curd may be blanketed and refrigerated for up to 2 weeks.
Preheat oven to 325 stages F (165 levels C). Grease two 11x17-inch baking sheets.
Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.
Beat three cups sugar, 1 cup softened butter, and shortening in a huge bowl till light and fluffy. Beat five eggs into butter aggregate until easy. Pour inside the flour mixture alternately with milk, mixing until batter is just included. Divide batter into organized baking sheets, spreading evenly.
Bake in preheated oven until cake springs again whilst gently pressed, 25 to 35 mins. Cool inside the pans for 10 mins earlier than disposing of to chill absolutely on a twine rack.
Cut cake into rounds using a cookie cutter or ingesting glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with every other cake spherical, observed by using blueberry sauce and lemon curd to make one serving. Repeat with final cake, sauce, and curd.

Notes :

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