Cornmeal Shortcakes with Fresh Blueberries and Sweet Cream

With the addition of yellow cornmeal, simple shortcakes gain hearty texture and a nutty flavor that pairs perfectly with blueberries. The berries' fruitiness is intensified by gently cooking a portion of them until juicy and then mixing in fresh berries for texture. Soft, fluffy, vanilla-scented whipped cream pulls all the elements together.
Average Customer Rating:
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 out of 
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Customer Reviews for Cornmeal Shortcakes with Fresh Blueberries and Sweet Cream
Review 1 for Cornmeal Shortcakes with Fresh Blueberries and Sweet Cream
1 out of 5
1 out of 5
Los Angeles, CA
April 25, 2011
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
2of 3found this review helpful.
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Good idea but very flawed recipe
April 25, 2011
Oh Williams-Sonoma, where do you get these recipes? Half the time I make something from one of your cookbooks, it has major mistakes and is an epic fail. But I liked the idea, so I made another "revised" batch, and those were a big hit. So here's how you fix this. #1 - Use roughly 1 pt (about 3/4 lbs) of blueberries, not 6 pts (who checks this stuff??). #2 - Add a scant 1/2 tsp baking powder if you want them to be fluffy like the photo. #3 - Use about 1/4 c of half & half, not 1 c cream (whole milk might even give better results). #4 - Cooking temp should be 350 deg, not 375. Bake for about 15 min. I'd try them with other very sweet fruits too, like peaches or mangos.
Pros: Quick, Easy, Appearance, Impressive
Cons: Yield, Confusing, mistakes in recipe