Lemon-Blueberry Shortcakes with Whipped Cream

By tempestteapot

Ingredients

• Shortcakes
• 2 -1/4 cup flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar, plus extra for sprinkling tops
• 1/4 lb. butter (1 stick) cold and cut into 1/4" pieces
• 1- 1/4 cups buttermilk
• Blueberry Compote
• 1 pint fresh blueberries/ divided
• 1/2 cup sugar
• 2 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1 cup heavy whipping cream (very cold)
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract

Details

Adapted from gourmetgirl1.blogspot.com

Preparation

Step 1

Preheat oven to 450 F

Compote:

1. In a small non-reactive pot, combine 1/2 pint blueberries, 1/2 cup sugar, lemon zest and juice. Cook over medium heat stirring, just until sugar is completely melted. Do not overcook. Remove from heat and add remaining berries mix and set aside.

Shortcakes

1. In a large bowl, mix flour, sugar, baking powder and salt. Add butter and mix in with a pastry blender until the butter resembles the size of small peas. Refrigerate for 15 minutes.

2. Add buttermilk to flour mixture and mix with a fork until just combined. Scoop dough out of bowl and lay on a floured surface. (it will be quite sticky)

3. With floured hands pat dough into a 1" thick rectangle. Sprinkle a little flour over the dough and fold over from short end three times. Repeat this process three times. Cut out biscuits with a floured cutter and place on a greased baking sheet. Sprinkle shortcakes generously with sugar and bake for 12-15 minutes or until golden brown.

Whipped Cream:

1. In a large bowl, whisk cream, sugar and vanilla together until soft peaks form.

Assemble shortcakes by splitting in half, spooning blueberry compote and topping with whipped cream. Garnish with additional lemon zest curls if desired.