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Lemon Blueberry Shortcakes

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

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

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

2 of 2

Lemon Blueberry Shortcakes (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.