Lemon Blueberry Shortcake

Step 1

In a medium saucepan over medium heat, combine blueberries, granulated sugar, lemon juice, and cornstarch.

Step 2

Heat the mixture until the sugar is dissolved, the blueberries are broken down, and it becomes thick and bubbly. Use a fork to break down the blueberries if needed.

Step 3

Set aside to cool as you make the biscuits.

Step 4

Preheat oven to 450°F. Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside.

Step 5

Grate butter onto a sheet of parchment paper using the fine edge of a grater. Transfer the grated butter to the freezer while preparing other ingredients.

Step 6

In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and baking soda.

Step 7

Using a fork, incorporate the frozen grated butter into the dry ingredients until the mixture resembles coarse crumbs. Add 1 cup of buttermilk and stir until just combined. Be careful not to overwork the dough.

Step 8

Transfer the dough onto a floured surface and gently press it into a flat square. Fold over once, and press down. Fold over again, and press down. Fold over for a third time and press the dough into squares measuring about 1 ½ inches thick. (You could also make the thickness 1-inch if you want 8 biscuits.)

Step 9

Using a biscuit cutter or round kitchen glass, cut out biscuits. (I used a 3-inch cutter and got 5 large biscuits with enough dough left over for one more small biscuit.) Place the biscuits in the prepared dish, ensuring they are slightly touching. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk.

Step 10

Bake for 14-16 minutes, or until the biscuits are golden brown on top and cooked through. Allow the biscuits to cool to room temperature before assembling.

Step 11

To a medium bowl, add heavy cream and sugar. Using a hand mixer, mix at low speed, gradually increasing to medium until the cream thickens. Then, increase the speed to high. Mix until stiff peaks form.

Step 12

Slice a cooled biscuit in half. Top one half with blueberries and whipped topping. Cover with the other half of the biscuit. Add more whipped cream and blueberries as desired. Repeat with the remaining biscuits.

Step 13

Serve immediately.