Black N' Blueberry Shortcake

Total Time: 38 mins Preparation Time: 25 mins Cook Time: 13 mins

Ingredients

• Servings: 8
• 2 cups flour
• 1/4 cup sugar
• 1 tablespoon lemon zest
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, chilled, cut into small pieces
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• cooking spray
• 1 teaspoon water
• 1 egg , lightly beaten
• 2 teaspoons sugar
• 2 cups blueberries, divided
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 2 teaspoons cornstarch
• 3 cups fresh blackberries
• 1 cup frozen whipped topping, thawed

Recipe

• 1 preheat oven to 400°.
• 2 to prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
• 3 combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
• 4 cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
• 5 add buttermilk and vanilla; stir just until moist.
• 6 turn dough out onto a lightly floured surface; knead lightly 4 times.
• 7 pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds.
• 8 place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
• 9 combine water and egg , stirring with a whisk; brush over dough rounds.
• 10 sprinkle evenly with 2 teaspoons sugar.
• 11 bake at 400° for 13 minutes or until golden.
• 12 remove from oven, and cool on a wire rack.
• 13 to prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan.
• 14 bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
• 15 place in a large bowl; add remaining cups of blueberries and blackberries, stirring to coat.
• 16 cover and chill.
• 17 using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
• 18 top each serving with 2 tablespoons whipped topping and top half of shortcake.