Blueberry Shortcake

Stages of cooking

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1. Shortcakes: Gather your ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Dotdash Meredith Food Studios
   
2. In a small bowl whisk together cream, egg, vanilla, and lemon zest, if desired; set aside.  Dotdash Meredith Food Studios
   
3. Combine flour, baking powder, sugar, and salt in a large bowl. Dotdash Meredith Food Studios
   
4. Cut in butter with a pastry blender until the mixture is the consistency of coarse crumbs. Dotdash Meredith Food Studios
   
5. Gently stir in cream mixture, just until moistened. Dotdash Meredith Food Studios
   
6. Roll on a lightly floured surface to 3/4-inch thick. Dotdash Meredith Food Studios
   
7. Cut biscuits using a 2 1/2- to 3-inch round cutter or cut the dough as desired. Dotdash Meredith Food Studios
   
8. Place biscuits on the prepared baking sheet. Bake until golden brown, 15 minutes. Dotdash Meredith Food Studios
   
9. Cool biscuits for 5 minutes on the baking sheet. Cool completely on a wire rack. Dotdash Meredith Food Studios Blueberry Topper:
   
10. Combine 2 cups blueberries, sugar, and lemon juice in a medium saucepan. Dotdash Meredith Food Studios
    
11. Bring mixture to a simmer and cook until thickened on medium-low, about 15 minutes, stirring regularly. Dotdash Meredith Food Studios
    
12. Stir in remaining 1 cup blueberries. Cool for about 15 minutes.  Dotdash Meredith Food Studios Whipped Cream (if using):
    
13. Add heavy whipping cream and powdered sugar to a medium bowl. Dotdash Meredith Food Studios
    
14. Beat until medium peaks form, 3 to 4 minutes.  Dotdash Meredith Food Studios Assembly:
    
15. Split shortcakes in half horizontally. Dotdash Meredith Food Studios
    
16. Spoon half of the blueberry compote on the bottom halves of the shortcakes. Dotdash Meredith Food Studios
    
17. Stack the shortcake tops on top. Top with remaining blueberry compote and whipped cream, if using. Dotdash Meredith Food Studios