Blueberry Shortcake

1 1/2 C. flour
1/2 C. plus 3 Tbs sugar
2 tsp baking powder
1/4 tsp salt
1/3 C. cold butter, cut into small pieces
1/2 C. cold 2% milk
1/2 tsp almond extract
3 C. blueberries
1 Tbs fresh lemon juice
1 tsp lemon zest
1 C. heavy cream
1/2 tsp vanilla extract

1. Heat oven to 425. Whisk together flour, 2 Tbs of sugar, baking powder and salt.

2. With hands, mix butter into flour mixture until coarse crumbs form. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and place on a baking sheet about 2 inches apart. Bake at 425 for 12-14 minutes, or until lightly browned and cooked through.

3. Meanwhile, combine 1 1/3 C. of the blueberries, 1/2 C. of the sugar, the lemon juice and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 min. or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 C. blueberries. Remove from heat and cool slightly.

3. In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 Tbs sugar and beat until stiff peaks form.

4. Slice shortcakes in half lengthwise. Spoon 1/4 C. of the blueberries on top of the bottom half of each shortcake; dollop each with whipped cream. Place top half on shortcake on each and serve.

From Family Circle, July 2012