Blueberry Shortcake

Shortcakes:

2 cups all purpose flour

¼ cup sugar

1 tbsp grated lemon peel

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

¼ cup soft butter

½ cup buttermilk

1 tbsp lemon juice

1 egg white, lightly beaten

1 tsp water

2 tsp sugar

Filling:

5 cups fresh or frozen blueberries, divided

½ cup sugar

2 tbsp lemon juice

2 tsp cornstarch

½ tsp vanilla extract

1 cup whipped topping

Heat oven to 400 F.  In large bowl, stir together flour, ¼ cup sugar, lemon peel, baking powder, baking sod and salt.  Cut in butter with fork until mixture resembles coarse crumbs.  Add buttermilk and 1 tbsp lemon juice to flour mixture all at once, stirring with a fork until dough comes away from the side of the bowl.

On a lightly floured surface, knead dough 3 to 4 times until smooth.  Pat dough ½ inch thick.  Using a floured 3 inch round cookie cutter, cut out 8 shortcakes (repat dough and use scraps).  Place shortcakes 2 inches apart on a greased baking sheet.

Combine egg white and water and brush lightly over shortcakes.  Sprinkle 2 tsp sugar evenly over shortcakes.  Bake 12 to 15 minutes or until lightly browned.  Let cool.

To make filling, combine 1 cup blueberries, ½ cup sugar, 2 tbsp lemon juice and cornstarch in a saucepan.  Bring mixture to a boil.  Reduce heat to medium-low, and cook 5 minutes or until thick.  Remove from heat.  Stir in vanilla.  Pour blueberry glaze over remaining blueberries; stir well to combine.  Cover and chill.  Using a serrated knife, split shortcakes in half horizontally.  Spoon about ½ cup blueberry mixture over bottom half of each shortcake.  Top with whipped topping and top half of shortcake.  Serves 8.