Lemon Blueberry Shortcakes |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Who wouldn't smile if this dessert was placed in front of them? Cute, lemony and chilled, this is the perfect summer's day treat! Jackie Pressinger Stuart, Florida Ingredients:
1 pint vanilla ice cream |
3 tablespoons sweetened lemonade drink mix |
2 cups king arthur unbleached 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 |
Directions:
1. In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
2. 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.
3. 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.
4. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown around edges.
5. 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. Yield: 10 servings.
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