Seasons on the Path: Blueberry Blackberry Shortcake

Blueberry Blackberry Shortcake

This shortcake is so easy and always a hit!

Got the recipe out of an old cooking light magazine (July 2004) been making it every summer for 8 years, which of course means, it's a keeper!

Best made with fresh berries so this is the month to make it.

Shortcakes

(if you are pinched for time, use Bisquick shortcake recipe, add lemon rind, hard to beat)

2 cups flour

1/4 cup sugar

1 Tbls grated lemon peel

2 tsp baking powder

1/2 tsp.baking soda

1/4 tsp. salt

1/4 cup chilled butter, cut into small pieces

1/2 cup buttermilk

Cooking spray

1 tsp. water

1 large egg white, lightly beaten

2 tsps sugar

Filling

3 cups fresh blueberries divided

1/2 cup sugar

2 Tbls. fresh lemon juice

2 tsps. cornstarch

2 cups fresh blackberries

freshly whipped cream

Preheat oven to 400.

To prepare shortcakes: Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender until it resembles coarse meal.

Add buttermilk, stir just until moist.

Turn dough out onto lightly floured board, knead lightly 4 times.

Pat into 1/2 inch thickness; cut with 3 inch biscuit cutter to make 8 rounds.

Place rounds 2 inches apart on greased baking sheet.

Combine water and egg white brush over tops of rounds and sprinkle evenly with sugar.

Bake at 400 for 12 or 13 minutes. Remove and cool on wire rack.

To prepare filling: Combine 1 cup blueberries, 1/2 cup sugar, juice and cornstarch in small saucepan. Bring to a boil and reduce heat, and simmer 5 minutes or until slightly thick.