Blueberry Shortcakes with Grapefruit Curd

Blueberry Shortcakes with Grapefruit Curd

Ingredients:

Shortcakes

• 2 cups unbleached white flour, plus more for kneading
• ¼ cup granulated cane sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ¾ tsp cream of tartar
• ¾ cup cold butter, cut into cubes
• ¾ cup whole milk
• ¼ cup buttermilk

Grapefruit Curd  – If you prefer, use these alternate recipes for lemon curd or berry curd.

• 1 cup honey
• 2 eggs
• 2 Tbsp butter
• 1 large grapefruit, zest and juice

Blueberries

• 2 pints fresh blueberries
• 2 Tbsp granulated cane sugar
• 1 Tbsp grapefruit juice

Whipped cream

• 1 cup heavy whipping cream
• 2 tsp granulated cane sugar
• 1 tsp vanilla extract

Instructions:

Shortcakes

1. Preheat the oven to 425°F. Line a large baking sheet with parchment or a silicone mat.
2. In a mixing bowl, whisk together flour, cane sugar, baking powder, salt, and cream of tartar. Cut in butter with a pastry cutter or fork until mixture forms coarse crumbs. It will look similar in texture to wet sand.
3. Make a small well in the center, and pour in milk and buttermilk. Toss with a fork until milk is incorporated. Gently knead 5 or 6 times until a soft dough forms. Add a little more flour if it is too wet.
4. Scoop out ½ cupfulls of dough onto the prepared baking sheet. Gently pat them to ½ inch thick. Bake for 15-18 minutes, or until golden brown. Cool on a wire rack.

Grapefruit Curd

1. Juice grapefruit. Set aside 1 Tbsp grapefruit juice for the blueberries.
2. In a small non-reactive pot (avoid copper, aluminum, and cast iron, unless it is enameled) combine honey, eggs, butter, and grapefruit zest. Cook over medium heat, whisking constantly, until the ingredients are smooth. About 4 minutes.
3. Whisk in grapefruit juice (except the small amount reserved for blueberries). Continue cooking over medium heat, whisking constantly until the mixture just begins to bubble and thicken slightly. It should coat the back of a spoon. 
4. Remove from heat, allow to cool slightly. Curd will thicken as it cools. Refrigerate leftovers in an airtight glass jar.

Blueberries

1. Wash and sort berries. Set aside 2 cups.
2. In a small saucepan, bring remaining berries, sugar, and reserved grapefruit juice to a simmer. Cook over medium heat for about 5 minutes, mashing some of the fruit with the back of the spoon. Remove from heat and allow to cool slightly. Stir in reserved fruit.

Whipped Cream

1. Chill a metal bowl and beaters for the whipped cream.
2. Once the bowl is chilled, beat together whipping cream, sugar, and vanilla extract until peaks form, about 3 to 5 minutes. Chill until ready to serve.

Put it Together

1. Spread a layer of grapefruit curd over a shortcake. Top with berries, whipped cream, and another shortcake (If desired!) Enjoy!

Serves 6-12

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