Blueberry Shortcake - Traditional Newfoundland - Bonita's Kitchen скачать в хорошем качестве

Blueberry Shortcake - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Blueberry Shortcake, this is a lovely quick and easy recipe. Made with blueberries sauce and homemade cake. Our website link: https://www.bonitaskitchen.com Our cookbooks link: https://www.bonitaskitchen.com/cookbook Ingredients: Batter: 1 Cup, salted butter ½ Cup, white sugar 2 lg. eggs 1½ Tsp, vanilla 2 Cups, shifted flour 1½ Tsp, baking powder 1 Cup, evaporated milk  ½ Cup, blueberries  Blueberry Sauce: 2 Cups, fresh or frozen blueberries 2 Tbsp, cornstarch 3 Tbsp, white sugar 1 Tbsp, lemon juice Topping: 1 Cup whipping cream 2 Tbsp icing sugar powder Method for Cake: Cream together in a large bowl butter, sugar and eggs one at a time, then add vanilla mix until light and fluffy. Sift in flour and baking powder, fold together until all combined, then slowly add room temperature evaporated milk, fold blueberries into mixture. Grease one springform pan or round pie pan, pre-heated oven to 350ºF for 45 minutes to one hour depending on your oven, always check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's baked if wet close door and leave for another five minutes.  Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan on a cooling rack. You may need to run a knife around the sides to remove from pan if stuck. Method for Whip Cream: In a large bowl add cold whipping cream with a blender whip until light and fluffy then add icing sugar, continue mixing until combined. Method for Blueberry Sauce: In a medium saucepan add blueberries, cornstarch, sugar and lemon juice. Cook on stove top on medium heat for about 5 to 7 minutes, remove from heat let cool to room temperature or over a bowl of ice. Layering Blueberry Shortcake: On a cake plater, place your cake, then top with your blueberry sauce, top with your whipped cream spreading it over the blueberries. Complete with fresh blueberries over the top of the whip cream. Keep in the fridge for about 1 hour before serving. BAKING TIPS: Make blueberry sauce the day before making shortcake so the blueberry sauce is sat and cool in fridge. Tossing blueberries in a dusting of flour before folding it into cake, stops berries from dropping to the bottom of cake. I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!