Description
A delightful combination of buttery cornbread and fresh blueberries, perfect for a sweet summer treat.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 1 cup milk
- 2 beaten eggs
- ¼ cup melted butter (or vegetable oil)
- 1 cup fresh blueberries
- 1 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
- Mix the milk, eggs, and melted butter in another bowl, then combine with the dry ingredients until just blended.
- Fold in the fresh blueberries gently.
- Scoop the batter onto the baking sheet and bake for 15-20 minutes or until golden brown.
- Beat the heavy cream with an electric mixer until soft peaks form.
- Layer the shortcakes with blueberries and whipped cream and serve.
Notes
Serve with additional blueberries and a sprinkle of powdered sugar for presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 shortcake
- Calories: 200
- Sugar: 6g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: blueberry, cornbread, shortcakes, dessert, summer, Southern