Blueberry Cassis Shortcakes

Blueberry Cassis ShortcakesFrom: Pastry chef Karen Barker, Magnolia Grill, Durham, NC.

Yield: 8 to 10 servings.

  • 5 cups blueberries
  • 1⁄2 cup sugar, divided
  • 21⁄2 tsp. lemon juice
  • 21⁄2 Tbsp. creme de cassis
  • 11⁄2 tsp. cornstarch
  • 2 cups flour
  • 21⁄2 tsp. baking powder
  • 1⁄4 tsp. baking soda
  • 1⁄2

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