Ingredients
- 1⁄3 cup plus 1 tablespoon sugar, divided
- 4 teaspoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- Pinch of ground cinnamon
- 2-1⁄2 cups fresh or frozen blueberries, slightly thawed if frozen*
- 6 blueberry Biscuits
- 1⁄2 cup heavy cream
Instructions
Blueberry Sauce Instructions
- In a medium saucepan combine ½ cup water, 1⁄3 cup of the sugar, the cornstarch, ½ teaspoon vanilla, salt and cinnamon
- Cook over medium-high heat, stirring constantly, until boiling
- Boil and stir about 1 minute longer
- Stir in blueberries
- Cook until blueberries are glazed, about 30 seconds
- Transfer to a bowl
- Refrigerate covered, until cold about 1 hour
- Meanwhile, make Blueberry Biscuits
- To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and ½ teaspoon vanilla until stiff peaks form
- Set aside
- Cut 6 blueberry biscuits horizontally in half
- On 6 serving plates place the bottom halves of biscuits
- Top each with a rounded 1⁄3 cup blueberry sauce and 2-½ tablespoons whipped cream
- Cover with muffin tops