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Blueberry Shortcake Recipe


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     Blueberry Shortcake

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   20

1 1/2 cups self-rising flour
1/2 cup plus 3 Tblsp sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup cold butter, cut into small pieces
1/2 cup cold 2% milk
1/2 tsp almond extract
3 cups blueberries
1 Tblsp fresh lemon juice
1 tsp lemon zest
1 cup heavy cream
1/2 tsp vanilla extract

1. Heat oven to 425 degrees. Whisk together flour, 2 Tblsp of sugar, the baking powder and salt. With hands, mix butter into flour mixture until coarse crumbs forms. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and place on baking sheet about 2 inches apart. Bake for 12 to 14 minutes, or until lightly browned and cooked through.
2. Meanwhile, combine 1 1/3 cups of the blueberries, 1/2 cup of the sugar, the lemon juice and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries. Remove from heat and cool slightly.
3. In medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 Tblsp sugar and beat until stiff peaks form.
4. Slice shortcake in half lengthwise. Spoon 1/4 cup of the blueberries on top of the bottom half of the shortcake; dollop each with whipped cream. Place top of each and serve.

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