Blueberry Shortcake

Gather your ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl whisk together cream, egg, vanilla, and lemon zest, if desired; set aside.

Combine flour, baking powder, sugar, and salt in a large bowl.

Cut in butter with a pastry blender until the mixture is the consistency of coarse crumbs.

Gently stir in cream mixture, just until moistened.

Roll on a lightly floured surface to 3/4-inch thick.

Cut biscuits using a 2 1/2- to 3-inch round cutter or cut the dough as desired.

Place biscuits on the prepared baking sheet. Bake until golden brown, 15 minutes.

Cool biscuits for 5 minutes on the baking sheet. Cool completely on a wire rack.

Combine 2 cups blueberries, sugar, and lemon juice in a medium saucepan.

Bring mixture to a simmer and cook until thickened on medium-low, about 15 minutes, stirring regularly.

Stir in remaining 1 cup blueberries. Cool for about 15 minutes.

Add heavy whipping cream and powdered sugar to a medium bowl.

Beat until medium peaks form, 3 to 4 minutes.

Split shortcakes in half horizontally.

Spoon half of the blueberry compote on the bottom halves of the shortcakes.

Stack the shortcake tops on top. Top with remaining blueberry compote and whipped cream, if using.