Recipe Name Blueberry Shortcakes with Mango Compote Submitted by Guest Recipe Description yum Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 10 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 2 1/4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/3 cup granulated sugar 1 cup blueberries 1 1/3 cup, fluid (yields 2 cups whipped) heavy cream 2 tablespoons unsalted butter, melted 2 tablespoons sugar 1 cup, sliced mangoes 2 teaspoons sugar 1 cup, fluid (yields 2 cups whipped) heavy cream 3 tablespoons, unsifted Powdered Sugar Steps Sequence Step 1 Preheat oven to 350° 2 Stir together flour, baking powder, salt, and 1/3 cup sugar. Gently stir in blueberries. Add the 1 1/3 cups whipping cream, and stir with fork until moistened 3 Divide into 12 equal 2-inch diameter circles, and place 3 inches apart on greased baking sheet. Brush tops with butter and sprinkle with coarse sugar. Bake for 10 minutes or until lightly golden. Cool for 5 minutes then transfer to wire rack to complete cooling. 4 Mango compote: Combine mango slices and 2 teaspoons sugar in small bowl. 5 Beat cream on medium-high until thickening begins, add sugar and continue to beat until soft peaks form. 6 Assembly: Top one shortcake with mango compote, spoonful of whipped cream, and finish with another shortcake on top.