Source: The Working Family's Cookbook

Blueberry Cornmeal Shortcakes
Top with vanilla-flavored yogurt, which goes well with plump blueberries. Or, if you prefer, use whipped cream.
Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes


1 pint fresh blueberries
2 tablespoons honey
1 1/2 cups all-purpose flour
1/2 cup yellow corn meal
2 tablespoons sugar
2 teaspoons baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
6 tablespoons cold butter or margarine, cut into 1/4-inch pieces
3/4 cup plain lowfat yogurt
milk, for glaze
1 pint vanilla frozen yogurt

In a medium-sized bowl, combine the blueberries and honey. Using the back of a fork, crush about a quarter of the blueberries. Cover and refrigerate until ready to use.

Heat the oven to 425 degrees F.

In a medium-sized bowl, sift together the flour, cornmeal, sugar, baking soda, cream of tartar and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Add the plain yogurt and stir until a soft dough forms. Lightly knead in the bowl for a brief time until the dough forms a cohesive ball.

On a lightly floured surface, pat the dough with floured hands into a 1/2-inch thick disk. Using a floured 3-inch round cookie cutter or a glass, cut out rounds of the dough. Gather up the scraps, pat out again and make more rounds. Repeat the procedure to make a total of 8 rounds.

Place the shortbreads on an ungreased baking sheet and brush the top of each cake with milk. Bake for 18 to 20 minutes until the cakes are golden brown.

Cool the shortcakes on wire racks. Serve warm or cool.

Top the shortcakes with the blueberries and a dollop of vanilla yogurt.