Blueberry Biscuits with Blueberry Compote

Yummy....That is it in a biscuit!  I found them on Pinterest and they were a hit, which is different as I am having a hard time finding TO DIE FOR RECIPES on Pinterest.  Most are just average.  It is getting a bit frustrating.    I made them yesterday and they were gone in a few minutes. Make them...soon!!

~Recipe~
2 cups flour
2 tsp baking powder
2Tbsp sugar
1/2 tsp salt
1/4 tsp nutmeg
1 1/2 cups heavy whipping cream
3 cups blueberries

Oven preheated to 425
Whisk together the flour, baking powder sugar salt and nutmeg.  Add 1 cup of the blueberries and toss in the flour until they are completely covered.  Add the cream and stir until lumpy.  Flour your counter well and turn the dough out on the counter and pat into a square.  Turn it about 4-6 times, not too much, you don't want to over work the dough. Use a pizza cutter and cut into 12 pieces taking care not to cut all the way through the dough, it should still be in 1 piece.  Transfer the dough to a parchment lines baking sheet.  Bake for about 23-25 minutes. Top with the compote and sweetened cream.

~Compote~
1/4 cup sugar
2 Tbsp water
1/2 Tbsp fresh lemon juice
2 cups blueberries, divided into 1 cup each
1 tsp vanilla

Combine the sugar, water, lemon juice and 1 cup blueberries in a small saucepan.  Stir constantly over med-hi heat and bring to a boil.  Let simmer until thick and add the additional 1 cup berries and vanilla. Serve over the blueberry biscuits.  Enjoy~

Lemon Cake with Crushed Blueberry sauce

I have no idea why I have not posted this yet! I made this several years ago and posted it on my family blog and a friend text me the other day and asked where the recipe was.....I searched for it and could not believe it was not on here! It is an absolute favorite of mine. So good! For breakfast, brunch or a dessert....you have go to make this!!!

Lemon cake with Lemon glaze and Crushed Blueberry sauce

Cake~

1 1/2 cups all purpose flour

1/3 cup yellow cornmeal

3/4 cup sugar

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1 Tablespoon finely grated lemon peel

3/4 teaspoon vanilla

1/2 cup(1 stick)unsalted butter, melted and cooled

Glaze~

1 12 cups packed powdered sugar, sifted

2 Tablespoons or more fresh lemon juice

*Position rack in center of oven and preheat to 350 * F. Butter a 9-inch-diameter cake pan with 2 inch sides, line bottom with parchment paper. Combine flour, cornmeal, sugar, baking powder and salt in a large bowl,; whisk to blend. Whisk buttermilk, eggs, lemon peel and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using a rubber spatula, gently fold liquids into four mixture until just blended(do not stir). Scrape batter into pan and spread evenly. Bake cake until tester inserted comes out clean and cake pulls away form sides of pan, about 30 minutes. Immediately run a knife around the sides of the cake. Place rack on top of the cake in the pan. Remove cake from pan, place another rack on the bottom of cake, invert 1 more time so cake is top side up. Stir glaze until blended, while cake is still very hot, drop glaze by spoonfuls onto cake and spread within 1/2 inch from sides(some may drizzle down sides) Cool completely an serve with blueberry sauce.

Crushed blueberry sauce~

3 cups fresh or frozen blueberries(thawed) about 13-14 ounces divided

2/3 cup packed brown sugar

2 teaspoons fresh lemon juice

1/2 grated lemon peel

pinch of salt

Combine 1 1/2 cups of the blueberries and all remaining ingredients in medium sauce pan. Stir over medium heat until the sugar dissolves and mixture comes to simmer. Reduce heat to med-low ad simmer until berries are very soft and liquid is syrupy, stir often. Remove from heat, add remaining blueberries. Use the back of a spoon and gently press fresh berries against side of pan until crushed. Cover and chill. Serve chilled or re-warm before serving. his sauce can be made 2 days ahead.

Enjoy!