What Goes Best With Java Factory Blueberry Shortcake Coffee?
Why, EVERYTHING! Of Course!!!
Breakfast or dessert? We say it’s just as good for either. When the sweet flavors of fresh-picked blueberries mingled with vanilla cream and nutty roasted coffee hit your tongue, you won’t care what time of day it is. You’ll just want to pour another cup.
Since first trying Java Factory more than three years ago we have always loved their coffee. We have found that it is always smooth and the flavors well balanced. About six months ago we got a few of these Blueberry Shortcake single serve k-cup pods in a variety box. We were immediately hooked and eagerly anticipated it being available as a 40-count box soon. The wait is over, it’s here! With the flavor of freshly picked blueberries and a hint of vanilla cream, we found this coffee to be a unique treat for our taste buds. Trust me, the aroma is a treat for your senses, too. It not only tastes delicious and rich, but it makes our whole house smell like I’m making blueberry shortcake. This is just a great all-around coffee, strong and flavorful without bitterness. Just imagine, the joy of indulging in freshly roasted Arabica beans infused a hint of vanilla cream, blueberries, and a buttery-rich biscuit. And, you’ll understand why we say that this blueberry shortcake flavored coffee brings happiness with every sip!
What could be better? How about a delicious Shortcake to pair this coffee with? We agree and have found a delicious recipe for you to enjoy. Of course, while indulging in the delicious taste of buttery goodness you’re sure to want to make a second cup to enjoy. So grab a cup and brew up one of the blueberry shortcake k-cup pods to enjoy with this yummy shortcake recipe.
You will love this quick, easy, and totally delicious shortcake recipe!
|TOTAL TIME: 45 MINS||PREP TIME: 30 MINS||COOK TIME: 15 MINS|
- 3 Tbsp. granulated sugar
- 2 cups all-purpose flour (plus more for dusting the work surface and biscuit cutter)
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 stick (8 Tbsp.) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg, lightly beaten
- 1/2 cup plus 2 tsp. half-and-half (or whole milk)
- 1/2 tsp. almond or vanilla extract
- 1 large egg white, lightly beaten
- 2 Tbsp. sugar
Adjust an oven rack to the lower-middle position and preheat the oven to 425°. In a food processor, pulse the flour, 3 Tbsp. sugar, the baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. (When there was not a food processor available we have done this step with a Ninja Blender.) Transfer to a medium bowl.
Mix the beaten egg with the half-and-half (or whole milk) and almond extract in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together.
Use your fingertips to pat the dough into a 9 x 6-inch rectangle about ¾-inch thick, being careful not to overwork the dough. Flour a 2 ¾-inch biscuit cutter and cut out 6 dough rounds. Place the rounds 1 inch apart on a small baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 Tbsp. sugar. (Dough rounds can be covered and refrigerated for up to 2 hours before baking.)
Bake until the shortcakes are golden brown, 12-14 minutes. Place the baking sheet on a wire rack and cool the cakes until warm, about 10 minutes.
When the shortcakes have cooled slightly, split them in half. (Just look for the natural crack around the circumference of each cake, and go with that!) Then place each cake bottom on an individual serving plate, and spoon a portion of your prepared fruit (see below) and then a dollop of whipped cream over each cake bottom. Cap with the cake top and serve immediately.
- 2 cups blueberries
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup of the sugar
Combine 1 1/3 cups of the blueberries, 1/2 cup of the sugar, the lemon juice, and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries. Remove from heat and cool slightly.
- 8 cups (about 2-1/2 lbs) Strawberries
- 6 Tbsp Sugar
Place 3 cups of the hulled strawberries in a large bowl and crush with a potato masher. Slice the remaining 5 cups berries and stir into the crushed berries along with the sugar. Set the fruit aside to macerate for at least 30 minutes or up to 2 hours.
Tip: With the Memorial Day and the Fourth of July just around the corner putting both strawberries and blueberries on this shortcake would make a great RED, WHITE, AND BLUE dessert!