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Cornmeal-Pecan Shortcakes With Lemon Curd & Blueberries


4 cups fresh blueberries
1/2 cup water
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup yellow cornmeal
--preferably stone-ground
1/4 cup granulated sugar; plus 1 tablespoon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup reduced-fat cream cheese
3/4 cup buttermilk; plus 2 tablespoons
1 tablespoon canola oil
1 teaspoon pure vanilla extract
2 tablespoons chopped pecans
lemon curd
--see recipe


In a saucepan, combine 2 cups blueberries, water and sugar. Bring to a boil over medium heat. Cook, stirring, until berries soften into a sauce, 3 to 5 minutes. Remove from heat and stir in remaining 2 cups blueberries and vanilla. Set aside. (The filling will keep, covered, in the refrigerator for up to 1 day.)


1. Preheat oven to 425F. Lightly oil a baking sheet or coat it with nonstick spray.

2. In a mixing bowl, whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt. Using a pastry blender or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal.

3. In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be slightly sticky; do not overmix.)

4. Turn dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles; place on prepared baking sheet.

5. In a small bowl, combine pecans and remaining 1 tablespoon sugar. Brush shortcake tops with remaining 2 tablespoons buttermilk and sprinkle with pecan mixture.

6. Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool slightly.

7. To serve, split shortcakes in half with a serrated knife. Set bottoms on dessert plates. Spoon on blueberry filling and lemon curd. Set tops on at an angle. Serve immediately.

Makes 8 servings.

380 calories per serving; 7 grams protein; 9 grams fat (3.2 grams saturated fat); 72 grams carbohydrate; 445 mg sodium; 38 mg cholesterol; 5 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 8 servings

Preparation Time: 0:00

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