Machias Festival Baked Blueberry Shortcake Recipes

OLD-FASHIONED BERRY SHORTCAKE

Steps:

• Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
• Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
• Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
• Immediately turn cakes out onto a wire rack; let stand until completely cool.
• Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
• Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.

MACHIAS FESTIVAL BAKED BLUEBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder and 2 tablespoons of the sugar and stir until well mixed. With a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal.
• In a small bowl, whisk together the egg, milk and lemon extract. Stir the egg mixture into the flour mixture, stirring just until moistened. Spread half the dough into a lightly buttered 8-inch pie plate. Sprinkle 1 1/2 cups of the blueberries over the dough. Sprinkle the berries with 1 tablespoon of sugar. Dot remaining dough over berries. Sprinkle top with the last tablespoon of sugar.
• Bake until the top of the shortcake is golden brown, about 25 minutes. While the shortcake is still warm, cut into 6 wedges. Top each serving with whipped cream or ice cream and sprinkle with a few of the remaining berries.