Blueberry Shortcake with Whipped Cream & Lemon

BLUEBERRY SHORTCAKE
Blueberry Filling (Recipe Below)
2 tbs sugar
2 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
6 tbs cold butter, chopped
2/3 cup light cream or milk
Softened Butter or Margarine
1 cup whipping cream
1 - 2 tbs confectioners sugar
Prepare Blueberry Filling---In saucepan, combine 3/4 cup sugar, 2 tbs lemon juice and 1/2 quart blueberries. Cook until sugar melts. Raise heat and cook 15 min. or until mixture thickens. Cool slightly then stir in remaining 1/2 quart blueberries.
Preheat oven to 450 degrees.* Grease a cookie sheet. Mix sugar, flour, baking powder and salt. Cut in butter until mixture resembles coarse meal. Make a well in center, pour in cream and stir until dough comes together. Turn out onto floured board. Knead 1 min. Pat into eight 1/2 inch thick circles. Arrange on cookie sheet. Bake 15 min. or until brown. 
Cut in half horizontally and spread insides with butter. Place whipping cream in a bowl. Whip until frothy. Add sugar and continue beating until soft peaks form. Layer bottom halves of shortcake with whipped cream and blueberry filling. Cap with top halves. MAKES 8 SERVINGS.*
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes