Best Blueberry Shortcake Bowls Recipes

Blueberry Shortcakes with Coconut-Lime Whipped Cream image

Provided by Food Network Kitchen

Time 1h50m

Yield 6 servings

Number Of Ingredients 17

2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
2/3 cup heavy cream, plus more for brushing
1/2 teaspoon pure vanilla extract
2 tablespoons dried coconut chips
3 cups fresh blueberries (about 1 1/2 pints)
3 tablespoons sugar
2 tablespoons fresh lime juice
Pinch of salt
2 tablespoons chopped fresh mint
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup sweetened coconut cream
Finely grated zest of 1 lime

Steps:

Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.

Blueberry Shortcake Bowls image

Provided by Deneece Gursky @Smokeygirlxo

Number Of Ingredients 8

- 1 box butter cake mix
- 3 eggs
- 1/3 c softened butter
- 1 c water
- 2 cans blueberry pie filling (you can use any of your favorite flavors)
- slightly frozen cool whip or white icing
- non stick cooking spray
YOU WILL ALSO NEED THE BETTER BAKER BOWL MAKER

Steps:

Combine mix, eggs, butter and water in large bowl. Mix on low till blended and then on medium for about two minutes. Spray the cake bowl pan with non stick cooking spray making sure to get inside of each bowl well.
Carefully pour some batter into each of the six bowl molds. filling to the center rim.
Bake in 350 oven for about 15 to 20 minutes or until cakes are completely done
Allow to cool completely and then gently invert pan and shake cake bowls loose.
Add pie filling to hole in each cake bowl and then top with slightly frozen cool whip, whipped cream or icing. Top off with additional fruit from pie filling.
I made a total of 18 bowls. Be creative use your favorite cake recipe and fruit fillings.