Machias Festival Baked Blueberry Shortcake

Ingredients

• 2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• 4 tablespoons sugar
• ½ cup cold, unsalted butter, diced
• 1 large egg, lightly beaten
• 5 tablespoons milk
• 1 teaspoon lemon extract
• 2 cups blueberries
• Sweetened whipped cream or vanilla ice cream for serving

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    368 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 6 grams protein; 72 milligrams cholesterol; 171 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder and 2 tablespoons of the sugar and stir until well mixed. With a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal.
2. In a small bowl, whisk together the egg, milk and lemon extract. Stir the egg mixture into the flour mixture, stirring just until moistened. Spread half the dough into a lightly buttered 8-inch pie plate. Sprinkle 1 1/2 cups of the blueberries over the dough. Sprinkle the berries with 1 tablespoon of sugar. Dot remaining dough over berries. Sprinkle top with the last tablespoon of sugar.
3. Bake until the top of the shortcake is golden brown, about 25 minutes. While the shortcake is still warm, cut into 6 wedges. Top each serving with whipped cream or ice cream and sprinkle with a few of the remaining berries.

45 minutes