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Blueberry Shortcake with Whipped Cream & Lemon

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BLUEBERRY SHORTCAKE

Blueberry Filling (Recipe Below) 2 tbs sugar 2 cups all purpose flour 2 1/2 tsp baking powder 1/4 tsp salt 6 tbs cold butter, chopped 2/3 cup light cream or milk Softened Butter or Margarine 1 cup whipping cream 1 - 2 tbs confectioners sugar

Prepare Blueberry Filling---In saucepan, combine 3/4 cup sugar, 2 tbs lemon juice and 1/2 quart blueberries. Cook until sugar melts. Raise heat and cook 15 min. or until mixture thickens. Cool slightly then stir in remaining 1/2 quart blueberries.

Preheat oven to 450 degrees.* Grease a cookie sheet. Mix sugar, flour, baking powder and salt. Cut in butter until mixture resembles coarse meal. Make a well in center, pour in cream and stir until dough comes together. Turn out onto floured board. Knead 1 min. Pat into eight 1/2 inch thick circles. Arrange on cookie sheet. Bake 15 min. or until brown.

Cut in half horizontally and spread insides with butter. Place whipping cream in a bowl. Whip until frothy. Add sugar and continue beating until soft peaks form. Layer bottom halves of shortcake with whipped cream and blueberry filling. Cap with top halves. MAKES 8 SERVINGS.*


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