Gingered Blueberry Shortcake

Crumbly shortbread and homemade whipped cream elevate a simple berry to a memorably indulgent treat. The components of this dish can be made in advance, then assembled just before serving.

• 4 cups blueberries
• 3 tablespoons granulated sugar $
• 1 tablespoon fresh lime juice
• 9 ounces all-purpose flour (about 2 cups) $
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 3 tablespoons minced crystallized ginger
• 3/4 cup 2% reduced-fat milk $
• 1 large egg white
• 1 tablespoon water
• 1 tablespoon turbinado sugar or granulated sugar
• 1/3 cup heavy whipping cream
• 2 tablespoons powdered sugar $

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
4. 4. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.