Lemon Blueberry Shortcakes

By ackmayhew

Ingredients

• 1 pint vanilla ice cream
• 3 tablespoons sweetened lemonade drink mix
• 2 cups all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons poppy seeds
• 1-1/2 teaspoons grated lemon peel
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 egg
• 1/2 cup heavy whipping cream
• 1/4 cup frozen unsweetened blueberries
• Confectioners' sugar

Preparation

Step 1

In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
In a large bowl, combine the flour, sugar, baking powder, poppy seeds, lemon peel and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moistened. Stir in blueberries.
Turn onto a lightly floured surface; knead 8-10 times. Pat into a 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter.
Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown around edges.
To assemble, split cakes in half. Place cake bottoms on dessert plates. Top each bottom layer with a scant 1/4 cup of ice cream mixture. Replace shortcake tops. Sprinkle with confectioners' sugar.