Lemon Blueberry Shortcakes

Name: Lemon Blueberry Shortcakes
Ingredients: 1 pint vanilla ice cream; 3 tablespoons sweetened lemonade drink mix; 2 cups all-purpose flour; 6 tablespoons sugar; 2 teaspoons baking powder; 2 teaspoons poppy seeds; 1-1/2 teaspoons grated lemon zest; 1/2 teaspoon salt; 1/4 cup cold butter, cubed; 1 large egg, room temperature; 1/2 cup heavy whipping cream; 1/4 cup frozen unsweetened blueberries; Confectioners' sugar

13 ingredients

6 steps

Ingredients

1 pint vanilla ice cream
3 tablespoons sweetened lemonade drink mix
2 cups all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature
1/2 cup heavy whipping cream
1/4 cup frozen unsweetened blueberries
Confectioners' sugar

Directions

1

In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
2

Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder, poppy seeds, lemon zest and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moistened. Stir in blueberries.
3

Turn onto a lightly floured surface; knead 8-10 times. Pat into a 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter.
4

Place 2 in. apart on a greased
5

. Bake until golden brown around edges, 8-10 minutes.
6

To assemble, split cakes in half. Place cake bottoms on dessert plates. Top each bottom layer with a scant 1/4 cup of ice cream mixture. Replace shortcake tops. Sprinkle with confectioners' sugar.