Blueberry Cornmeal Shortcakes Recipe | Epicurious
Compote
Step 1
Cook 6 cups fresh (or frozen) wild blueberries (about 26 oz.), ⅓ cup (67 g) granulated sugar, 1 Tbsp. finely grated lemon zest, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until thickened to the consistency of a loose jam, about 15 minutes (it will thicken a bit more as it cools). Stir in ¼ cup fresh lemon juice and remove compote from heat. Let cool, then transfer to an airtight container and chill until cold, at least 1 hour.
Do Ahead: Compote can be made 4 days ahead. Keep chilled.
Biscuits and Assembly
Step 2
Place a rack in middle of oven; preheat to 400°. Whisk 1½ cups (188 g) all-purpose flour, ½ cup (69 g) fine- or medium-ground cornmeal, ¼ cup plus 2 Tbsp. (75 g) granulated sugar, 1 Tbsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into small pieces. Using your fingers, toss butter to coat, then rub into dry ingredients until sandy with some pebbly pieces.
Step 3
Using a fork, whisk together 1 large egg, ¾ cup heavy cream, and 2 tsp. vanilla bean paste or vanilla extract in a medium bowl or a measuring glass.
Step 4
Gradually drizzle egg mixture over flour mixture, gently mixing with a fork until a stiff dough forms. Using your hands or a rubber spatula, fold dough over onto itself a few times in bowl to make sure all dry bits are incorporated.
Step 5
Using a #16 cookie scoop or ¼-cup measuring cup, scoop and drop 8 biscuits (about 85 g each) onto a parchment-lined baking sheet, spacing at least 1″ apart (2 even columns of 3 biscuits with 2 biscuits spaced between them works best). Sprinkle biscuits with demerara or raw sugar.
Step 6
Bake biscuits until puffed and barely golden, 15–18 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack and let cool at least 10 minutes longer.
Step 7
When ready to serve, using an electric mixer on medium-high speed, beat ½ cup plain whole-milk Greek yogurt or sour cream, a pinch of salt, remaining 1 cup heavy cream, and remaining 1 tsp. vanilla bean paste or vanilla extract in a large bowl until medium peaks form, about 3 minutes.
Step 8
Using a serrated knife, gently halve each biscuit. To build shortcakes, place biscuit bottoms on a platter or individual plates and top each with a generous dollop of whipped cream, then a spoonful of blueberry compote.
Do Ahead: Biscuits can be made 4 days ahead; let cool completely. Store airtight at room temperature. Reheat in a 350° oven to serve if desired. Whipped cream can be made 2 days ahead; transfer to an airtight container and chill. Whisk again just before serving if slightly deflated.
