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Lemon-Blueberry Shortcakes




Source of Recipe


Internet


List of Ingredients




1/3 cup shortening
2 cups all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
¾ cup milk


Preheat oven to 450°F. Cut shortening into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in milk until blended. Turn dough onto lightly floured surface, gently smooth into a ball. Knead 20 to 25 times. Roll ½ inch thick. Cut into 6 rounds with floured 3-inch cutter. Place 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes. Fill and top with Lemon Cream. Garnish with fresh blueberries.

Lemon Cream
¾ cup lemon-flavored yogurt
1 Tbsp. lemon peel
3 cups prepared whipped topping
1½ cups fresh blueberries


Mix yogurt and lemon peel; fold in whipped topping and blueberries.

Serves 6.



Recipe