Lemon Blueberry ShortcakesWho wouldn’t smile if this dessert was placed in front of them? Cute, lemony and…
Lemon Blueberry Shortcakes
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 zest 1/2 teaspoon salt 1/4 cup cold butter, cubed 1 large egg, room temperature 1/2 cup heavy whipping cream 1/4 cup frozen unsweetened blueberries Confectioners’ sugar
In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
Preheat oven to 400°.
In a large bowl, combine flour, sugar, baking powder, poppy seeds, lemon zest 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.
Place 2 in.
apart on a greased baking sheet.
Bake until golden brown around edges, 8-10 minutes.
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.
Nutrition Facts 1 each:
- 282 calories, 13g fat (8g saturated fat), 61mg cholesterol, 265mg sodium, 38g carbohydrate (15g sugars, 1g fiber), 5g protein.