Giant Blueberry Shortcake

Giant Blueberry Shortcake

I needed a dessert for a cookout with friends. Rather than make little shortcakes I decided to make one really big one. I wanted a red, white and blue dessert so I used blueberries inside the shortcake and added raspberries to decorate it. I made it in a star shape, just for fun. I used an old copper star shaped mold- but it could have shaped it by hand, if needed. Once baked, I topped it with whipped cream and raspberries.

Giant Blueberry Shortcake

2 c. flour
¼ c. sugar
1 T. baking powder
¾ t. salt
½ c. chilled butter
2 c. blueberries
1 t. lemon zest
2 large eggs
1/3 c. heavy cream

1 c. raspberries

whipped cream

Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Place dough on a baking sheet and form into a star shape or a circle or oval shape. Flatten slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 375-degree oven for 30-35 minutes, or until golden brown. Cool on a rack. When ready to serve top with whipped cream and raspberries. Serves 6-8.