Cornmeal-Pecan Shortcakes With Lemon Curd & Blueberries
Description
These delightful shortcakes offer a rustic twist on the classic summer dessert. The cornmeal provides a subtle crunch and earthy sweetness, perfectly balancing the bright acidity of the homemade lemon curd. Fresh blueberries simmered into a quick compote add bursts of juicy flavor, while toasted pecans contribute a rich, buttery texture. This dish is ideal for warm afternoons, garden parties, or as a sophisticated end to a brunch menu.Ingredients
Directions
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Preheat oven to 425°F (218°C). Lightly oil a baking sheet or coat it with nonstick spray.
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Make the blueberry filling: In a saucepan, combine blueberries, water, and granulated sugar. Bring to a boil over medium heat.
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Cook, stirring, until berries soften into a sauce, about 3 to 5 minutes. Remove from heat and stir in remaining blueberries and vanilla. Set aside.
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Make the shortcakes: In a mixing bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
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Using a pastry blender or your fingers, cut the cream cheese into the dry ingredients until the mixture resembles coarse meal.
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In a glass measuring cup, combine buttermilk, canola oil, and vanilla.
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Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. Do not overmix; dough will be slightly sticky.
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Turn dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle.
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With a floured knife, cut dough into 8 triangles; place them on the prepared baking sheet.
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In a small bowl, combine chopped pecans and the remaining granulated sugar.
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Brush shortcake tops with the remaining buttermilk and sprinkle with the pecan mixture.
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Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool slightly.
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To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates.
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Spoon on blueberry filling and lemon curd. Set tops on at an angle. Serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 748.1kcal
- % Daily Value *
- Total Fat 17.7g28%
- Saturated Fat 5.0g25%
- Cholesterol 13.9mg5%
- Sodium 2874.8mg120%
- Total Carbohydrate 134.5g45%
- Dietary Fiber 7.3g30%
- Sugars 42.7g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
