Lemon Blueberry Shortcakes

• 1 pint vanilla ice cream
• 3 tablespoons sweetened lemonade drink mix
• 2 cups all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons poppy seeds
• 1-1/2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 large egg, room temperature
• 1/2 cup heavy whipping cream
• 1/4 cup frozen unsweetened blueberries
• Confectioners' sugar

1. In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
2. Preheat oven to 400u0b0. In a large bowl, combine flour, sugar, baking powder, poppy seeds, lemon zest and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moistened. Stir in blueberries.
3. Turn onto a lightly floured surface; knead 8-10 times. Pat into a 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter.
4. Place 2 in. apart on a greased
5. . Bake until golden brown around edges, 8-10 minutes.
6. To assemble, split cakes in half. Place cake bottoms on dessert plates. Top each bottom layer with a scant 1/4 cup of ice cream mixture. Replace shortcake tops. Sprinkle with confectioners' sugar.

vanilla ice cream, flour, sugar, baking powder, poppy seeds, lemon zest, salt, cold butter, egg, heavy whipping cream, blueberries, confectioners

Taken from www.tasteofhome.com/recipes/lemon-blueberry-shortcakes/ (may not work)