11 Delicious Desserts for Fourth of July

Tate's Bake Shop Star-Shaped Blueberry Shortcakes

INGREDIENTS

2 cups unbleached all-purpose flour

¼ cup sugar, plus 1 teaspoon for sprinkling

1 tablespoon baking powder

¼ teaspoon salt

Grated zest of 1 lemon

4 tablespoons (½ stick) cold salted butter cut into ½-inch cubes

1 cup heavy cream, plus 2 teaspoons for brushing

1 cup fresh blueberries

DIRECTIONS

1. Position an oven rack in the center of the oven and preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, the ¼ cup sugar, baking powder, salt, and lemon zest. Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter. Add the 1 cup of heavy cream and stir just until the dry ingredients are moistened and combined. Do not overmix.

3. On a lightly floured work surface, roll out the dough into a 1-inch-thick rectangle. Spread the blueberries evenly on top of dough. Gently work the dough into a ball, being careful not to crush the berries, and roll the dough out again into a 1-inch-thick rectangle.

4. Using a 3-inch star cookie or biscuit cutter dipped in flour, cut out the shortcakes, cutting them as close together as possible to avoid excess scraps. Arrange the shortcakes about 3 inches apart on the prepared baking sheet. Gently press the scraps together, roll out again, and cut more stars. Using a pastry brush, lightly brush the tops of the shortcakes with the remaining 2 teaspoons cream and sprinkle with the remaining 1teaspoon sugar.

5. Bake until the shortcakes are golden brown and feel somewhat firm when the tops are pressed with a fingertip, 25 to 30 minutes. Serve warm, or let cool to room temperature.

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