Gingered Blueberry Shortcake

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4 cups blueberries
3 tablespoons granulated sugar
1 tablespoon fresh lime juice
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons chilled butter, cut into small pieces
3 tablespoons minced crystallized ginger
¼ cup milk
1 large egg white mixed with 1 tablespoon water
1 tablespoon sugar
½ cup heavy cream
2 tablespoons powdered sugar

Preheat oven to 400°F.  In a medium saucepan, combine the blueberries, 3 tablespoons sugar and lime juice over medium low heat.  Cook until berries begin to pop, about 3 minutes.  Set aside.

Place flour, baking powder and salt in a food processor and pulse until combined.  Add butter and ginger and pulse until mixture resembles coarse meal.  Add milk and pulse just once or twice until just moist.  Turn mixture out onto a lightly floured board.  Press mixture into a 7-inch circle; cut into 8 wedges.  Place wedges one inch apart on a baking sheet.  Brush the tops with the egg white/water mixture and sprinkle with sugar.  Bake until golden brown, about 20 minutes.  Cool on a wire rack.

Beat cream with an electric mixer until soft peaks form.  Add powdered sugar, beating until stiff peaks form.  Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half.  Top each with whipped cream and cover with the shortcake tops.

Serves 8