Have you made your menu plans for your next patriotic themed BBQ? I ask because you’ll want to add this easy and star spangled spectacular dessert. It’s truly unique because you make it on the BBQ, and it couldn’t be easier. It’s the Grilled Red White & Blueberry Donut Shortcake.

 

Have you ever had grilled berries? If not, you’re in for a real treat. Grilling the berries caramelizes the natural sugars making them taste even sweeter and the extra step costs nothing yet really bumps the glorious fresh flavor of the fruit up a notch.

 

 
Shall we make an easy brown sugar and lemon caramel drizzle to take it over the top? Of course, we shall!

 Now, we could serve the berries with shortcake, in fact I started out to do just that. But I was passing the “oops we baked too much” bakery cart and these day old donuts just jumped into my cart. Has that ever happen to you?

 

 

Then it hit me. These donuts are a short cut shortcake!

 

 

 

And better yet – I’m going to grill them, too. Are you still with me?

 

Red, White and Blueberry Donut Shortcake

 

Yield: 6 servings Time: 20 minutes
The glaze is an optional step, but it’s really good.

What You’ll Need:

 

For the caramel drizzle:

 

• ⅓ cup brown sugar
• ½ teaspoon cornstarch
• ¼ teaspoon salt
• 1 teaspoon lemon juice
• 2 tablespoons water

 

 

Everything Else:

 

• 1 pint fresh blueberries
• 2 pounds fresh strawberries
• 6 glazed or cake donuts, sliced in half horizontally
• whipped dessert topping or whipped cream

 

 

Here’s How:

 

1. To make the drizzle – In a medium saucepan stir together the brown sugar, cornstarch, and salt; stir in the lemon juice and water.
2. Cook over medium heat, stirring frequently, until thickened. Remove from pan and place into a microwave safe bowl. Cool and set aside. You’ll probably want to rinse out the pan now because the sugar will be a pain in the patootie to clean if it sits.
3. Meanwhile; gently skewer berries on metal or bamboo skewers. If you’re using bamboo be sure to soak them in water for at least 30 minutes to prevent them from catching fire.
4. Prepare your charcoal or gas grill, to medium heat. Place the skewers directly on the clean grate or use a stainless steel grill topper. I was asked about my topper that I adore, so here it is: AOOCAN Grill Mat =- set of 5 – Heavy Duty Non Stick.
   

5. 

   

6.  Begin ignoring the numbered list. It went rogue and I don’t know how to fix it.
7. Depending on the size of the strawberries they will take 5 to 7 minutes. The blueberries take only 3 minutes, tops. Hang close, when they soften and juice starts to sizzle, they’re done.
8. When you remove the berry skewers from the BBQ use extreme caution as the berries and the skewers will be lava HOT.
9. Place them on a platter covered in foil (to keep the blueberries from staining your platter) and set aside while you grill the doughnuts. Technically we’re toasting, but play along.
10. Place donut halves, cut side down, on the rack over medium-low heat. Grill for 3 to 4 minutes or until heated through and beautiful grill marks appear. Again, use caution when removing.
12. 
13. To serve – Place donut halves on serving dishes. Top with some berries, a dollop of whipped topping and that caramel drizzle. If the drizzle stiffens up place it in the microwave for 10 seconds to loosen it up before you plate dessert.

Diva tip – when working with blueberries: don’t wear white!

 
Here’s hoping that all the fireworks will be flavor explosions in your mouth and that your holiday is red, white and beautiful!

 

 

 

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