From Bon Appetit
Blueberry Cornmeal Shortcakes
- Makes
- Makes 8
- Ingredients
- 16
13 things you may not have.
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Ingredients
- 6 cups fresh (or frozen) wild blueberries (about 26 oz.)
- ⅓ cup (67 g) granulated sugar
- 1 Tbsp. finely grated lemon zest
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- ¼ cup fresh lemon juice
- 1½ cups (188 g) all-purpose flour
- ½ cup (69 g) fine- or medium-ground cornmeal
- ¼ cup plus 2 Tbsp. (75 g) granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
- ½ cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg
- 1¾ cups heavy cream, divided
- 3 tsp. vanilla bean paste or vanilla extract, divided
- Demerara or raw sugar (for sprinkling)
- ½ cup plain whole-milk Greek yogurt or sour cream
The method
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