Maine Recipes: Maine Wild Blueberry and Raspberry Shortcake

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Maine Wild Blueberry and Raspberry Shortcake
This is the perfect summer dessert: fresh Maine berries over biscuits. It's light and refreshing. Maine wild blueberries are available from roadside stands and farmers markets during August and early September. At other times of year, use frozen Maine blueberries (thaw completely before using) or store-bought blueberries. For another option, substitute blackberries for the raspberries.

3 cups Maine wild blueberries, 2 cups fresh raspberries, cup sugar, 2 tablespoons fresh lemon juice, 2 teaspoons cornstarch, 1 cup whipped cream or Cool Whip for topping,

Combine one cup of the blueberries with the sugar, lemon juice, and cornstarch in small sauce pan. Bring to a boil. Reduce heat and simmer five minutes or until mixture thickens. Place in large bowl and allow to cool completely. Gently fold in the remaining two cups of blueberries and the raspberries. Stir until all the berries are coated. Chill. Spoon over biscuits and top with Cool Whip or vanilla ice cream.

  Source: Deborah Fowles,