Blueberry-Lemon Shortcakes

Name: Blueberry-Lemon Shortcakes
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon grated lemon peel; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup promise spread-stick; 1/2 teaspoon baking soda; 3/4 cup buttermilk; 1 tablespoon lemon juice; 4 cups fresh blueberries; 1 cup frozen fat free whipped topping

11 ingredients

3 steps

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup promise spread-stick
1/2 teaspoon baking soda
3/4 cup buttermilk
1 tablespoon lemon juice
4 cups fresh blueberries
1 cup frozen fat free whipped topping

Directions

1

Preheat oven to 400°. Spray 8-inch round cake pan with nonstick cooking spray; set aside.
2

In large bowl, combine flour, sugar, lemon peel, baking powder, baking soda and salt. With pastry blender or two knives, cut in Promise(R) Spread-stick until mixture is size of coarse crumbs. Gently stir in buttermilk and lemon juice just until mixture forms soft dough. In bowl, knead lightly, then gently pat into prepared pan. Bake 20 minutes or until golden and toothpick inserted in center comes out clean. On wire rack, cool completely.
3

To serve, slice cake into 8 wedges, then split each wedge horizontally. On bottoms, evenly spoon 3/4 cup whipped topping, then 3 cups blueberries. Place tops on each, then garnish with remaining whipped topping and blueberries. Serve immediately.