Lemon Blueberry Shortcakes

• FOR THE SHORTCAKES:
• 2 cups Flour
• 3 Tablespoons Sugar
• 1/2 teaspoons Kosher Salt
• 2 teaspoons Baking Powder
• 1/2 cups Cold Butter, Cut Into Pieces
• 1/2 cups Cold Heavy Cream
• 1 teaspoon Vanilla
• 1 Tablespoon Cold Heavy Cream
• FOR THE BLUEBERRY FILLING:
• 1 pound Fresh Blueberries
• 1 whole Lemon, Zested
• 1/4 cups Sugar
• 1 teaspoon Vanilla
• FOR THE WHIPPED CREAM:
• 1-1/2 cup Cold Heavy Cream
• 2 Tablespoons White Sugar
• 1 teaspoon Vanilla

1. For the shortcakes:
2. 1. Preheat the oven to 450 F. Prepare a sheet pan by covering it with a sheet of parchment. Set aside.
3. 2. In the bowl of a food processor, pulse together the flour, sugar, kosher salt and baking powder.
4. 3. Add the cold butter and pulse to combine.
5. 4. Add 1/2 cup of heavy cream and the vanilla and pulse until you have a very soft dough.
6. 5. Transfer dough to a very lightly floured surface and pat into a disc. Cut disc into quarters.
7. 6. Place the shortcakes on the prepared baking pan. Using the remaining tablespoon of cream rub it over the top of the shortcakes. Bake the shortcakes for 8 to 10 minutes or until slightly golden on top.
8. 7. Let cool, even a little bit and split open. Add the whipped cream and a generous scoop of blueberries and serve.
9. For the filling:
10. Combine the blueberries, lemon zest, sugar and vanilla in a medium sized bowl. Gently combine and serve when ready. (You can keep this in the refrigerator up to a couple hours.)
11. For the whipping cream:
12. In a medium sized bowl beat the cold heavy cream, white sugar and vanilla together with an electric mixer until you have soft peaks. Serve immediately.

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Taken from tastykitchen.com/recipes/desserts/lemon-blueberry-shortcakes/ (may not work)