I have a knack taking simple things and making them complicated. It’s not always a good thing in life, but with food, it usually works out nicely.
Classic shortcake, the kind made with fresh strawberries, biscuits, and whipped cream, is wonderfully simple. But, in search of new layers of flavor and an only slightly more complicated summer dessert, I devised this blueberry shortcake. The blueberry topping contrasts the sweet intensity of cooked blueberries with lots of lemon zest (zest is back, people) and is suffused with the faintly floral herbaceousness of fresh bay leaves. It’s spooned onto a warm, tangy, stretchy, generally really good biscuit, and topped with airy, lightly sweet whipped cream. [Read more…]