Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries | Food Stuff
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Ingredients
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 cups fresh blueberries, divided
- 3/4 cup plus 2 tablespoons buttermilk
- 1 tablespoon canola oil
- 1 cup all-purpose flour
- 1/4 cup plus 1 tablespoon granulated sugar
- 1/3 cup granulated sugar
- 1/4 cup reduced-fat cream cheese
- 2 tablespoons chopped pecans
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1 cup yellow cornmeal, preferably stone-ground
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