Gingered Blueberry Shortcake

Ingredients

• 1 tablespoon double-acting baking powder 
• 4 cups blueberries 
• 6 tablespoons butter chilled cut into small pieces
• 3 tablespoons candied ginger minced
• 1 large egg whites 
• 2 cups flour all-purpose
• 1 tablespoon granulated sugar 
• 3 tablespoons granulated sugar 
• 0.3 cup cup heavy whipping cream 
• 1 tablespoon juice of lime fresh
• 0.8 cup milk 2% reduced-fat
• 2 tablespoons powdered sugar 
• 0.5 teaspoon salt 
• 1 tablespoon water 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 40
2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine.
5. Add butter and ginger to processor; pulse until mixture resembles coarse meal.
6. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges.
7. Place wedges 1 inch apart on a baking sheet.
8. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar.
9. Bake at 400 for 20 minutes or until golden brown. Cool on a wire rack.
10. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form.
11. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.