LEMON BLUEBERRY SHORTCAKES
Who wouldn't smile if this dessert was placed in front of them? Cute, lemony and chilled, this is the perfect summer's day treat! -Jackie Pressinger, Stuart, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour., Preheat oven to 400°. 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., 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. , Place 2 in. apart on a greased baking sheet. Bake until golden brown around edges, 8-10 minutes., 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.
Nutrition Facts : Calories 282 calories, Fat 13g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 265mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
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