Blueberry Shortcake

1. Stage

Heat your oven to 450°F. In a heavy-bottomed saucepan, combine the sugar, lemon juice and 2 cups fresh blueberries. Bring the mixture to a boil and then reduce the heat to a simmer and cook, stirring frequently for about 10 minutes until the sauce thickens. Remove your saucepan from the heat and let it cool for 15 minutes. Stir in the remaining 2 cups of blueberries. Let the filling cool to room temperature.

2. Stage

While the filling cooks and cools, combine the flour, 2 tablespoons of the sugar, the baking powder and salt. Cut in the chilled butter until the mixture is crumbly. Stir in the half-and-half or milk until the dry ingredients are just moistened (don’t overwork the dough).

3. Stage

Turn out the dough onto a lightly floured work surface and roll it to 1/2-inch thickness. Cut the dough with a floured 2-1/2-inch biscuit cutter. Place the biscuits 1 inch apart on a greased baking sheet and bake them for 10 to 12 minutes or until golden brown. While the biscuits are hot, split them in half horizontally and spread the insides with the softened butter. Set the biscuits aside to cool.

4. Stage

Just before serving, pour the heavy cream into a small, chilled mixing bowl. Beat the cream until it begins to thicken with chilled beaters. Add the remaining 1 to 2 tablespoons of sugar and continue beating the cream until soft peaks form. Spoon whipped cream over the bottom of each biscuit. Top the cream with the cooled blueberry mixture and then a biscuit top. Sift or sprinkle confectioners’ sugar over the top and then serve the shortcakes immediately.