Blueberry Shortcakes

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup cold Land O Lakes Butter, cut into chunks
• 3/4 cup milk
• 1 Land O Lakes Egg (white only)
• 2 teaspoons coarse grain sugar or sugar
• 1/4 cup water
• 2 teaspoons cornstarch
• 2 cups blueberries
• 3/4 cup sugar
• 1 tablespoon lime juice
• 2 cups Land O Lakes Heavy Whipping Cream, sweetened, whipped

1. Heat oven to 450F.
2. Combine flour, 1/4 cup sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in milk with fork until mixture forms a ball.
4. Knead dough 5 times on lightly floured surface until smooth.
5. Roll out to 9x6-inch rectangle, 1/2 inch thick.
6. Cut dough into 6 (3x2-inch) rectangles.
7. Place onto parchment-lined baking sheet.
8. Beat egg white with fork in bowl until well beaten.
9. Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar.
10. Bake 10-12 minutes or until lightly browned.
11. Cool slightly.
12. Split in half.
13. Combine water and cornstarch in saucepan until well mixed.
14. Add blueberries, sugar and lime juice.
15. Cook over medium heat, stirring occasionally, 6-8 minutes or until mixture comes to a boil.
16. Continue cooking 1 minute; remove from heat.
17. Cool completely.
18. Place bottom half of shortcakes onto individual dessert plates; top with whipped cream, 1/4 cup blueberry sauce and top half of shortcakes.
19. Dollop each with additional whipped cream.

flour, sugar, baking powder, salt, cold, milk, egg, coarse grain sugar, water, cornstarch, blueberries, sugar, lime juice, cream

Taken from www.landolakes.com/recipe/3882/blueberry-shortcakes (may not work)