Lemon Blueberry Shortcakes Recipe

Lemon Blueberry Shortcakes Recipe photo by Taste of Home

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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

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Lemon Blueberry Shortcakes Recipe

Prep: 25 min. + freezing Bake: 10 min.

Yield: 10 Servings

25 10 35

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

Directions

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. Yield: 10 servings.

Nutritional Facts 1 serving equals 282 calories, 13 g fat (8 g saturated fat), 61 mg cholesterol, 265 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Lemon Blueberry Shortcakes in Taste of Home June/July 2009, p21