Blueberry Short Cake

• 2 cups of of flour
• 1 tbls of baking powder
• 4 tbls of unsalted butter
• 3 tbls of sugar
• 3/4 teaspoon of salt
• 1/2 teaspoon of nutmeg
• 1 tbls of lemon zest
• cup of buttermilk

Filling

• 1 lemon
• 1/4 cup of sugar
• 1 tbls of water
• 1 tbls of lemon zest
• 1/2 teaspoon of nutmeg

Whip cream

• 1 1/2 cup of whipping cream
• 1 teaspoon of vanilla
• 2 tbls of sugar

Making the short cake

1. Preheat the oven to 400 F.
2. Combine the flour, baking powder, sugar, salt, lemon zest and nutmeg in a bowl.
3. Using a cheese grater, grate the butter into the mixture. Mix using your hands until the butter is incorporated evenly throught the mixture.
4. Mix in the buttermilk. The mixture will be a little moist so you will want to use a little flour to work it. Get the mixture completely mixed. Do not over work the dough.
5. Roll the dough out on a floured surface until the dough is about a 1/2 to 3/4 inch thick.
6. With a large glass flour the edges and cut out circular short cakes. Place them on a cookie sheet with enough spacing to allow for expansion.
7. Place the short cakes in a 400 F oven for 20 to 25 minutes.

Making the sauce.

1. Reserve two cups of blueberries to dress up the short cakes. Place the remaining 4 cups into a pot on the stove at medium heat.
2. Add the sugar, water, lemon zest, the juice of one lemon and nutmeg. You want to decrease the fluid down to a viscous fluid. This will take awhile.
3. Remove from the heat and allow to cool. This sauce can be made a head of time and stored in the refrigator. You will want to reheat it when you are ready to serve.

Making the whip cream

1. Whip the whipping cream with a mixer until the whipping cream has a stiff texture.
2. Add the sugar and vanilla and blend.

Assembly

1. Remove the short cakes directly from the oven. This dessert is best eaten warm.
2. Split the short cake and place the bottom segment on a plate.
3. Cover the bottom with the heated sauce and place whip cream on top of the sauce. Place top of the short cake on top of the whip cream.
4. Cover the stop with more of the sauces and another spoonful of whip cream.
5. Place some of the uncooked blueberries around the short cake.