Blueberry Shortcake Recipe

Shortcakes:

1. Preheat the oven to 400 degrees F.

2. Place the flour, baking powder, sugar, salt, and butter in a food processor.

3. Pulse for 5 seconds at a time until the mixture resembles coarse sand.

4. Transfer the mixture to a large bowl.

5. Add 1 egg, cream and lemon zest, then mix the until a dough is formed.

6. Place the dough on a floured surface and form it into a ball.

7. Flatten the dough until it becomes a disc that’s approximately 1-inch tall.

8. Cut the disc diagonally to form 6 triangles.

9. Beat the second egg in a small bowl, then brush the tops of the shortcakes with the egg. Sprinkle the coarse sugar evenly over the tops.

10. Bake on a baking sheet lined with parchment paper for 15 to 18 minutes or until golden brown.

11. Let cool for 5 minutes, then remove the shortcakes from the baking sheet and cool on a wire rack.

Blueberry Sauce:

1. Combine 2 cups of the blueberries, sugar and lemon juice in a pot.

2. Place the pot over high heat, then boil for 3 to 4 minutes or until blueberries have just started to break down.

3. Mix the cornstarch with 1 teaspoon of cold water.

4. Add the cornstarch mixture to the blueberries, then boil for 1 additional minute until the sauce thickens slightly.

5. Remove from heat, then stir in the remaining cup of blueberries. Set aside to cool.

Whipped Cream:

1. Place the heavy cream in the bowl of a mixer, then beat with a whisk attachment until stiff peaks form.

2. Add the sugar and beat for an additional 30 seconds to combine.

To Assemble:

1. Using a serrated knife, slice the shortcakes in half.

2. Place ⅓ cup of blueberry sauce onto the bottom of each shortcake, then top with ½ cup of ice cream.

3. Add the top piece of the shortcake.

4. Place a dollop of whipped cream on top/

5. Serve, garnished with mint sprigs and lemon slices, and enjoy!