It won’t be long now before the plump, juicy blueberries we’ve been seeing in the markets will be gone until next summer. I don’t know about you, but I will miss them. Here’s a little blueberry something I made for our Fourth of July celebration a few weeks ago: Gingery Blueberry Shortcake Sliders.
I made silver dollar-sized cream biscuits and filled them with a fresh lime-scented blueberry compote, topped with little puddles of lovely whipped cream. I call them “gingery” because I added tiny bits of crystallized ginger to the biscuit dough.
This article appears in Jul 15-21, 2010.