1 cup frozen reduced-calorie whipped topping, thawed
How to Make It
Preheat oven to 400°.
To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 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 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.
To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 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 2 tablespoons whipped topping and top half of shortcake.
This was such a wonderful dessert! I made it for company the first time, and felt really good about serving it. The shortcake is a true old-fashioned shortcake-- not too sweet. I will no doubt make it again when summer rolls around and berries are in season. BTW... use the mixture of blueberries and blackberries if you possibly can.
This dessert is amazing! I have served it time and time again since this recipe was published in 2005, and it is always a hit wherever we take it! Tonight we brought it to our seven-year-old Cooking Light Supper Club, and everyone raved. So, so yummy. This time I added some sliced strawberries to the blueberry/blackberry mix, and that was tasty, too. YUM!