Gingery Blueberry Shortcake Sliders Recipe
Recipe borrowed from Sticky, Gooey, Creamy, Chewy
2 cups fresh blueberries
1/2 cup sugar
2 tablespoons fresh lime juice
12 mini Cream Biscuits
Make the compote: Combine blueberries, sugar and lime juice in a saucepan over medium heat and bring to a gentle simmer. Stirring frequently, cook for about 3 minutes, until sugar has dissolved and until blueberries begin to pop. Set aside to cool. Split shortcakes in half horizontally. Spoon a tablespoon of the blueberry mixture over each bottom half. Top each with a dollop of whipped cream. Cover with the shortcake tops. Serve immediately
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