Another blueberry treat!
Before I get started on why this is probably the most delicious thing ever I want to take some time to have some blogging real talk. Real talk – blogging can be stressful sometimes. I was trying to plate this dessert and of course everything was working against me. I tried three different plating methods and I tried to get the perfect dollop of whipped cream. I was probably cursing more than was necessary during this whole ordeal. In my real life I would have thrown this all on a plate while simultaneously scooping pieces in to my mouth. Since I have a blog that is certainly not going to fly as a plating and presentation method. I am not sure I have come across a blogger who is showcasing food in a way that might resemble what is actually on my dinner table. I think I see an opportunity here guys! I might have to just show you a normal night at my dinner table (spoiler alert: my table is currently covered in mail, camera things, and magazines no one is reading). When you are only cooking for two you end up not using your table as much as you’d like. Usually we just clean off enough so we can squeeze our plates on the table without having to move the debris.
I am slightly embarrassed to admit this. I started this blog because of my own upbringing which involved sitting down to dinner at a table every night. I recall that we always had to clear the table, set the table, and then after dinner we were responsible for clearing off the table. I don’t ever remember our table being piled with mail and other non-edible items. Would it surprise you to know that I am typing this while sitting at the dining room table? What does your dining room table look like? Do you have any good tricks and tips for keeping it clear of clutter? I want to hear your thoughts on this subject, leave your comments below.
I decided to make this dessert using cornbread instead of biscuits or angle food cake. I wanted a dessert that was sweet and summery and yet different than everything you might usually expect. My southern voice was talking loud and clear as I came up with this little morsel. My southern side needs to come out more because clearly it is crazy and colorful and we need more of that in Pittsburgh. I think I’ll have to start channeling that more often when I am in need of inspiration.
The best way to make this is of course by using the freshest blueberries and I think that means you may want to visit your local farmers market. I also made my own whipped cream which is easy to do so no excuses! I hope you make this for your summer picnic or bbq. If you want to make it right now and eat it before anyone else can I don’t judge…enjoy!
Ingredients
- 1 Cup Fresh Blueberries
- 1 Pkg. Cornbread Mix
- 1/4 Cup Honey
- 1 Egg
- 1/3 Cup Milk
- 1 Pint Whipping Cream
- 4 Tbsp. Sugar Divided
- Zest of 1 Lemon
- Juice of 1 Lemon
- 1 Tsp. Vanilla Extract
Instructions
- Rinse blueberries and add to a small bowl. Toss blueberries in 2 tbsp. sugar, 1 tsp. lemon zest and 1 1/2 tsp. lemon juice. Place blueberries in the fridge until ready for use.
- Preheat oven to 400. Prepare a muffin pan by spraying with cooking spray or lightly coating in butter to prevent sticking. Combine honey, egg, and milk in a small bowl and whisk until blended. Add milk and egg mixture to the cornbread mix. Stir to combine, batter may be slightly lumpy. Let batter sit for 5 minutes before filling muffin tin with 1/4 cup batter. Bake in oven for 15 minutes or until golden brown. Remove from oven and allow to cool.
- While cornbread muffins are cooling prepare the whipped cream. To make the whip cream combine the cream, the additional 2 tbsp. of sugar, 1 tsp. lemon zest, 1 Tsp. lemon juice and vanilla. Using a whisk attachment on a stand mixer whisk until the cream starts to thicken. Whip until cream is thick and soft peaks are formed, careful not to over whisk. Remove blueberries from fridge and assemble shortcakes.
- Assemble shortcakes by slicing the cornbread muffins in half horizontally (creating a top and bottom). Spoon a tbsp. of blueberries on bottom, top with a dollop of whipped cream. Top with second piece of muffin and few more blueberries and a finishing touch of whipped cream. Garnish with any remaining lemon zest and serve.
- To prepare as a large cake follow the same steps but bake the cornbread in a cake pan. Once cooled slice the cornbread cake horizontally (a cake knife would be the best tool to cut) and top as you would the individual muffins.
Wonderful! Love your photos.
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