#3210 - Fresh Blueberry Shortcake

(by Shirley McNevich)

5 cups fresh blueberries
3/4 cup white sugar
1 tsp. lemon zest
1 TBSP lemon juice
a pinch of cinnamon (OPTIONAL)
2 1/3 cups Bisquick
1/2 cup milk
3 TBSP white sugar
3 TBSP butter or Parkay margarine (melted)

In a bowl add Bisquick, milk, 3 TBSP white sugar and melted butter--stir until dough forms. Press dough into an 8 x 8 greased cake pan (OR a 9" round cake pan). Bake at 400 degrees for 15-20 minutes or until golden brown. Cool completely. In a bowl add blueberries--mash them with a potato masher. Add 3/4 cup white sugar, lemon zest, lemon juice and cinnamon--stir until well mixed. Taste--if too sour add a little more white sugar and stir again. If too sweet add a little more lemon juice and stir again. To serve, cut a piece of the cooled shortcake, crumble the shortcake piece into a bowl, drizzle it with the blueberry mixture and add a little cold milk. Repeat.