Blueberry Lemon Shortcake Dessert

Instructions

1. Preheat oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
2. In a mixing bowl, combine all purpose flour, granulated sugar, and baking powder.
3. Add cold diced unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4. For in whole milk and stir gently until just combined to form a soft dough.
5. Turn dough onto a lightly floured surface and gently pat into a 1 inch thick round.
6. Cut dough into a 3 inch circle and place on a baking sheet lined with parchment paper.
7. Bake shortcake for 12 to 15 minutes until golden brown. Remove and let cool.
8. In a small bowl, mix fresh blueberries with lemon zest and lemon juice. Set aside to macerate.
9. In a chilled bowl, whip cold heavy cream with powdered sugar until soft peaks form.
10. Slice the cooled shortcake horizontally in half.
11. Place the bottom half on a plate, spoon half the blueberry mixture over it, then add a dollop of whipped cream.
12. Place the top half of the shortcake over the cream, then spoon remaining blueberries and top with more whipped cream.
13. Serve immediately and enjoy your fresh blueberry lemon shortcake dessert.