Pickled Blueberry Shortcakes

Name: Pickled Blueberry Shortcakes
Ingredients: 1 cup pickled blueberries; 1/4 cup granulated sugar; 2 cups vanilla Greek yogurt or sweetened whipped cream; 4 shortcakes (halved lengthwise); 2 tablespoons chopped fresh dill or tarragon

Serves 4

Ingredients

1 cup pickled blueberries
1/4 cup granulated sugar
2 cups vanilla Greek yogurt or sweetened whipped cream
4 shortcakes (halved lengthwise)

Optional Ingredients

2 tablespoons chopped fresh dill or tarragon

Directions

Preheat oven to 350°F.
Drain pickled blueberries and toss with sugar. Set aside.
If using yogurt, scoop it into a bowl. Use a whisk to whip it up and give the yogurt some volume.
Place shortcake halves on baking sheet and warm in oven for 5 minutes. Place warm shortcake bottoms, cut sides up, on plates. Top with a dollop of whipped yogurt or whipped cream. Spoon 1/4 cup pickled blueberries on top. Add fresh dill or tarragon for an herbaceous touch. Top with remaining halves of shortcakes.