Blueberry-Blackberry Shortcakes

• Shortcakes:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon grated lemon rind
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup fat-free buttermilk
• Cooking spray
• 1 teaspoon water
• 1 large egg white, lightly beaten
• 2 teaspoons sugar
• Filling:
• 3 cups fresh wild blueberries, divided
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 2 teaspoons cornstarch
• 2 cups fresh blackberries
• 1 cup frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 400u0b0.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.
3. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400u0b0 for 13 minutes or until golden. Remove from oven, and cool on a wire rack.
4. To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.
5. Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

flour, sugar, lemon rind, baking powder, baking soda, salt, chilled butter, buttermilk, cooking spray, water, egg white, sugar, filling, fresh wild blueberries, sugar, lemon juice, cornstarch, fresh blackberries, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/blueberry-blackberry-shortcakes (may not work)