Morning Shortcake with Vanilla Blackberries

Morning Shortcake with Vanilla Blackberries Recipe

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Morning Shortcake with Vanilla Blackberries is a delightful and easy-to-make breakfast or brunch dish that combines the sweetness of blackberries with the tanginess of yogurt. This recipe is perfect for those looking for a light and refreshing start to their day.

History

The concept of shortcake dates back to the 16th century in England, where it was originally made with a sweetened biscuit dough and served with fruit and cream. Over the years, variations of the recipe have emerged, including the addition of different fruits and flavors. This particular recipe adds a twist with the use of vanilla and blackberries, creating a unique and delicious dish.

Ingredients

1 lb (454 g) of frozen unsweetened blackberries, thawed
3 tbsp of sugar
0.5 tsp of vanilla
1.5 tsp of grated lemon rind, divided
1 cup plus 2 tbsp of reduced-fat biscuit mix
1 cup of fat-free artificially sweetened vanilla-flavored yogurt, divided

How to prepare

Preheat the oven to 425°F (218°C).
In a medium bowl, combine the blackberries, sugar, vanilla, and 0.5 tsp of lemon rind. Set aside.
In another medium bowl, combine the biscuit mix, 0.5 cup plus 2 tbsp of yogurt, and the remaining lemon rind.
Mix the ingredients until just blended.
Coat a nonstick baking sheet with cooking spray, add the dough in 6 mounds, and bake for 8 – 10 minutes or until lightly golden.
To serve, place 1 shortcake in each of 6 shallow soup bowls and top each with equal amounts of the berry mixture and the remaining yogurt.

Variations

Substitute the blackberries with raspberries, strawberries, or blueberries for a different flavor.
Add a dollop of whipped cream or a scoop of vanilla ice cream on top of the shortcakes for a decadent treat.
Drizzle honey or maple syrup over the finished dish for added sweetness.

Cooking Tips & Tricks

Make sure to thaw the blackberries completely before using them in the recipe to ensure they are soft and juicy.

- Be careful not to overmix the biscuit dough, as this can result in a tough texture. Mix until just blended for the best results.

- For a sweeter shortcake, you can increase the amount of sugar in the blackberry mixture.

- Serve the shortcakes warm for the best flavor and texture.

Serving Suggestions

Serve Morning Shortcake with Vanilla Blackberries as a light and refreshing breakfast or brunch dish. Pair it with a cup of hot coffee or tea for a complete meal.

Cooking Techniques

Thaw the blackberries completely before using them in the recipe.

- Mix the biscuit dough until just blended to avoid a tough texture.

- Bake the shortcakes until lightly golden for the best results.

Ingredient Substitutions

Use fresh blackberries instead of frozen if they are in season.

- Substitute the reduced-fat biscuit mix with a homemade biscuit dough if desired.

- Use Greek yogurt instead of regular yogurt for a creamier texture.

Make Ahead Tips

You can prepare the biscuit dough and blackberry mixture ahead of time and store them in the refrigerator until ready to bake. Assemble the shortcakes just before serving for the best results.

Presentation Ideas

Serve Morning Shortcake with Vanilla Blackberries in shallow soup bowls for a rustic and charming presentation. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant touch.

Pairing Recommendations

Pair this dish with a glass of orange juice or a mimosa for a refreshing and balanced meal. You can also serve it with a side of crispy bacon or scrambled eggs for a heartier breakfast option.

Storage and Reheating Instructions

Store any leftover shortcakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Morning Shortcake with Vanilla Blackberries contains approximately 200 calories. This makes it a light and satisfying breakfast option.

Carbohydrates

Each serving of Morning Shortcake with Vanilla Blackberries contains approximately 40 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for overall health and well-being.

Fats

Each serving of this dish contains approximately 2 grams of fat. Fat is important for providing energy, supporting cell growth, and aiding in the absorption of certain vitamins.

Proteins

Each serving of Morning Shortcake with Vanilla Blackberries contains approximately 4 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin K, and manganese, all of which are important for overall health and well-being. Blackberries are particularly high in vitamin C, which is known for its immune-boosting properties.

Alergens

This recipe contains dairy (yogurt) and gluten (biscuit mix), so it may not be suitable for those with dairy or gluten allergies. Be sure to check the labels of all ingredients for potential allergens.

Summary

Overall, Morning Shortcake with Vanilla Blackberries is a nutritious and delicious breakfast option that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a light and refreshing dish that is perfect for starting your day on a healthy note.

Summary

Morning Shortcake with Vanilla Blackberries is a delicious and nutritious breakfast option that combines the sweetness of blackberries with the tanginess of yogurt. This light and refreshing dish is perfect for starting your day on a healthy note. Enjoy it with a cup of coffee or tea for a complete meal that will leave you feeling satisfied and energized.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a beautiful summer morning, the sun shining brightly in the sky, birds chirping happily in the trees. I had just finished my morning cup of tea when I stumbled upon a worn and tattered cookbook that had been passed down to me from my own grandmother.

As I flipped through the pages, my eyes landed on a recipe for Morning Shortcake with Vanilla Blackberries. The picture accompanying the recipe showed a golden-brown shortcake topped with plump, juicy blackberries and a dollop of whipped cream. My mouth watered at the sight, and I knew I had to try making it myself.

I set to work gathering the ingredients, carefully measuring out flour, sugar, and butter. The recipe called for a touch of vanilla extract, which added a lovely aroma to the dough as I mixed it together. Once the shortcake was in the oven, I turned my attention to the blackberries.

I had picked a basket of fresh blackberries from my garden earlier that morning, and they were ripe and bursting with flavor. I gently tossed them with a bit of sugar and a splash of vanilla extract, letting them macerate while the shortcake baked.

When the timer finally went off, I pulled the shortcake out of the oven and marveled at its golden, flaky crust. It looked perfect. I carefully sliced it in half, spooned the sweetened blackberries over the top, and added a generous dollop of freshly whipped cream.

As I took my first bite, I was transported back to my childhood. I remembered my grandmother making a similar dessert for me and my siblings on lazy summer afternoons. The flavors were nostalgic and comforting, and I knew I had found a new favorite recipe to add to my collection.

Over the years, I have made Morning Shortcake with Vanilla Blackberries countless times. Sometimes I tweak the recipe, adding a hint of lemon zest to the dough or substituting raspberries for the blackberries. But no matter how I change it, the essence of the dish remains the same – a simple, delicious treat that brings joy and warmth to those who taste it.

I have shared the recipe with friends and family, passing it along just as my grandmother did with me. Each time I make it, I feel connected to her and to the generations of women who came before me, all of whom found joy and solace in the act of cooking and sharing good food.

As I sit here now, savoring a slice of Morning Shortcake with Vanilla Blackberries, I am grateful for the memories and traditions that have shaped me. Cooking has always been a source of comfort and creativity for me, and I will continue to cherish the recipes and stories that have been handed down through the years. And who knows – perhaps one day, my own grandchildren will find this recipe in an old cookbook and be inspired to create their own version of Morning Shortcake with Vanilla Blackberries.