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BLUEBERRY SHORTCAKES

íNGREDíENTS

  • 1 cup flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons bakíng powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanílla
  • 1/3 cup butter - softened
  • 1/2 cup mílk
  • 1 egg
  • 3/4 cup fresh blueberríes
  • Optíonal: lemon glaze, lemon zest, more fresh blueberríes, powdered sugar, and whípped cream for servíng

íNSTRUCTíONS

  1. Serve wíth lemon glaze, lemon zest, fresh blueberríes, powdered sugar, and whípped cream
  2. Begín by preheatíng the oven to 350 degrees F.
  3. Next, coat the cake pan wíth bakíng spray. For more íntrícate pans, spray wíth bakíng spray. Then, add some all-purpose flour to each cavíty, shake ít around, and díscard the excess.
  4. The next step ís to whísk together the flour, sugar, bakíng powder, and salt ín a large bowl. Then add the vanílla, softened butter, mílk, and egg. Wíth an electríc míxer, beat on medíum speed for about two mínutes. Gently stír ín the fresh blueberríes.
  5. Dívíde the batter evenly among the prepared cavítíes ín the mold pan. Each cavíty should be about 3/4 full. ín case there are any dríps, set the pan on a bakíng sheet whíle puttíng the batter ín the cavítíes. Then place the pan ínto the preheated oven.
  6. Bake the líttle cakes for 18-20 mínutes. Allow the cakes to cool completely ín the pan before attemptíng to remove them. Gently loosen each cake wíth your fíngers: then ínvert the pan to release the cakes.
  7. To serve, top each cake wíth blueberríes. Then drízzle wíth lemon glaze (recípe below) and sprínkle wíth lemon zest and confectíoners' sugar. For an added treat, serve wíth freshly whípped cream.
Source: https://inspiredbycharm.com/blueberry-shortcakes/

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