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Brain Food: Blueberry-Blackberry Shortcakes

Blueberry-Blackberrt Shortcakes

Photo and recipe courtesy of Health.com

Spring has sprung and we’ve got blueberries on the brain! These little beauties are great for improving memory, due to an antioxidant called anthocyanin, which is shown to improve resilience and increase signals among brain cells. And what better way to eat them than in dessert?

Blueberry-Blackberry Shortcakes

Shortcakes:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon grated lemon rind
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup fat-free buttermilk
  • Cooking spray
  • 1 teaspoon water
  • 1 large egg white, lightly beaten
  • 2 teaspoons sugar

Filling:

  • 3 cups fresh wild blueberries, divided
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 cups fresh blackberries
  • 1 cup frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next five ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or two knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly four times. Pat dough to a 1/2-inch thickness; cut with a three-inch biscuit cutter to form eight dough rounds. Place dough rounds two inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with two teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine one cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer five minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.

Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with two tablespoons whipped topping and top half of shortcake.