Blueberry Shortcake

You might think after all the picking and processing we’d not want to see another blueberry. But we love them so, a shortcake for supper on the first day of blueberrying is always in order.

When I was growing up Sunday suppers were apt to be pancakes, or waffles, and bacon or sausage. In summer, it could be a giant strawberry shortcake with real whipped cream. I still do suppers of shortcakes. There were 6 of us kids, usually 9 people at the table.

I can no longer do wheat, so I adapted a recipe for shortcake. It is VERY rich! Please make sure you follow the directions exactly. I’ve had some stupendous flops messing around with the recipe.

Once the berries are cleaned, washed, and drained, place them in a LARGE bowl and set them in the fridge to cool. They go mushy really fast in heat.

Ingredients:

8 large eggs, separated
4 cups whole millet flour
½ cup sugar
1 tsp. salt
1½ cups milk OR ½ cup buttermilk + 1 cup milk
1 stick butter, melted

Method:

Preheat oven to 350F. Line a 12½” x 18” (MUCH bigger than a 9” x 12” cake pan) roasting pan with parchment paper. (Greasing does not work!)

Beat the egg yolks until smooth, then add the milk and mix until well blended.

Mix or sift all the dry ingredients together in a large bowl. Pour the butter into the dry ingredient mix and mix until it becomes small crumbs and is uniform in texture. Add the yolk/milk mix and mix thoroughly.

Whip the egg whites until just turning glossy and forming soft peaks. Immediately pour onto the batter and gently fold in until completely incorporated.

Pour into the pan, making sure the batter gets into the corners and is level. Bake 20 mins or until a toothpick in the center comes out clean and the edges are lightly browned.

Let cool in the pan. For double layers, carefully cut in ½ without cutting the paper. Slide out ½ on the paper and slide on to large high lipped pan.

Put the berries on and the carefully lift and slide the other ½ onto the berries.

Put as many berries on top as you can. They don’t like to stay there, so there’s always lots around the edges to add to each piece when cut.

Whipped Cream

1 pint heavy raw cream
1 - 2 tablespoons vanilla extract (yes, tablespoons)

Chill bowl and beaters in freezer. Make sure cream is COLD. Whip cream on high until soft peaks form, then add vanilla and finish whipping until stiffer peaks form. Cream will turn slightly tan colored. Serve immediately.

Supper is served!

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