July 6th, 2012
I love strawberry shortcake. It and tiramisu tie for first place in the race for the title of my favorite dessert. I love it so much that last summer I began experimenting with different types of shortcake + fruit combinations. I got to thinking, “Why isn’t there a shortcake shop like there are ice cream parlors and cupcake boutiques?” There are so many ways to make fruit shortcakes, it can be really mind-boggling!
So last week when I got some truly fantastic blueberries from the farmer’s market, I got the idea for these blueberry cornmeal shortcakes with lemon cream. We ended up eating the whole pint of blueberries in two days, with the exception of a small handful I saved for The Sprout since she loves blueberries! I have to admit, I am not a huge fan of them, but these were just so good I couldn’t stay away!
So this week I bought another pint of blueberries specifically with these shortcakes in mind. I thought blueberries and lemon go really well together, and blueberries are also good with cornmeal, so this seemed like a natural combination. And you know what? cornmeal shortcakes are one of the most successful culinary experiments I’ve ever tried (another being hazelnut shortcakes but that’s a different story for a different day).
If you like blueberries as much as our four-year-old does, you’ll love these shortcakes. She got so excited watching me whip the cream and assemble that she was nearly squealing. And as far as desserts go, it’s not too unhealthy. So get yourself a freshly-picked pint and enjoy these blueberry cornmeal shortcakes this summer!