Blueberry Muffin (Shortcake)

This week’s Tuesdays with Dorie recipe left us with a choice. We could make blueberry muffins, or we could make Sweet Berry Fougasse, which is a blueberry streusel pastry on top of focaccia dough. The fougasse sounded really interesting, but the dough has to refrigerate at least 24 hours. I planned to make the dough Friday and then bake up the pastries over the weekend, but that just didn’t happen. I didn’t make the dough, and it all went downhill from there. Ok, so I’ll make blueberry muffins.

Well, I’ve posted blueberry muffins so I wanted to figure out a way to make it different. I ended up making the blueberry muffins, but then using the muffins as a base of a shortcake-type dessert. I made blueberry compote and then used that to top the muffins. It was pretty good and it was a different way to enjoy blueberry muffins. 

These muffins are quite plain looking. They are flat on the top and mine browned very quickly. They are very moist though and taste good, but just don’t look that great. It was good that I made them into the shortcake! You can get this recipe with a quick search of the Web. It’s not too unusual, but does use cake flour and some sour cream in the batter. Check out the Tuesdays and Dorie website to see how all of the bakers did with the two recipes for this week.

Blueberry Compote

2 cups blueberries, fresh or frozen

1/3 cup sugar

2 tablespoons water

2 teaspoon lemon juice

In a medium saucepan, combine 1 cup blueberries, the sugar, water and lemon juice. Heat over medium heat for 10 minutes. Add the remaining blueberries and heat for another 5-8 minutes. Serve warm or cold.

Recipe from Baking with Julia by Dorie Greenspan, page 208

Blueberry compote recipe from The Food Network