Outdoor Entertaining

Lemony Blackberry Shortcakes

These shortcakes feature some of our favorite things: tender cornmeal shortcakes, sweet summer blackberries, and the citrusy-tart goodness of lemon curd whipped cream.

INGREDIENTS SHORTCAKES 1 ½ cups Bob’s Red Mill ® Unbleached White All-Purpose Flour ½ cup Bob’s Red Mill ® Medium Grind Cornmeal 2 Tbsp Sugar 1 Tbsp Baking Powder ½ tsp Kosher Salt

Coarse Turbinado Sugar or Sparkling Sugar, for topping BLACKBERRIES 1 quart fresh Blackberries ½ cup Sugar LEMON CURD WHIPPED CREAM 2 cups Heavy Whipping Cream or Crème Fraîche, if preferred ¼ cup Lemon Curd Lemon Zest to taste, about 1 Lemon

½ cup Unsalted Butter, cubed ½ cup Buttermilk, plus more if needed

INSTRUCTIONS • Preheat oven to 425°F with a rack in the center. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. Add butter cubes and incorporate using a pastry cutter or your fingertips until the butter is broken into pea-size bits. • Using a fork, stir buttermilk into the dry ingredients to gently incorporate just until the dough comes together in moist clumps. Transfer to a well-floured countertop and firmly shape and pat it into to disk that is 1 ½ inches thick. • Cut into rounds using a 3-inch biscuit cutter, gathering scraps and cutting again to get 6 biscuits total. Place shortcakes 2 inches apart on a baking sheet and brush lightly with buttermilk. Sprinkle tops with turbinado sugar and bake until the tops are golden and the bottoms are crisp, 14–16 minutes. Transfer to a rack to cool. • Meanwhile, in a medium bowl, toss blackberries with sugar. Let stand for at least 10 minutes, stirring occasionally, until sugar is dissolved. Whip cream to soft peaks. Add lemon curd and whisk to combine. • Cut shortcakes in half and spoon crème fraîche or whipped cream on the bottoms, followed by blackberries and syrup. Add lemon zest to taste. Place the shortcake caps on top and serve.

Makes 6 shortcakes.

BOB’S RED MILL E-BOOK | OUTDOOR ENTERTAINING