A few weeks ago, I posted my great grandmother’s recipe for shortcake.  My mom would make shortcake and serve it one of two ways – either smothered with hot fudge sauce or topped with sweetened strawberries and cream.  The shortcake was such a hit here with our kids, I’ve created a lemon shortcake and served it with fresh blackberries.  You will have to try all the varieties and tell me which way is your favorite!

Lemon Shortcake:

• 2 cups plain flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 stick real butter – softened
• 2 whole eggs slightly beaten
• 1 cup buttermilk
• zest of 2 lemons
• juice of 2 lemons

Preheat oven to 300 degrees. Mix flour, sugar, soda, and baking powder together in a medium bowl. Add butter, eggs, and buttermilk, lemon zest, and lemon juice.  Mix by hand or with a mixer on low speed until blended. Do not overbeat.  Pour into a greased/floured 9×13 pan. Bake at 300 degrees 25-30 minutes or until shortcake is golden brown. 

Blackberry topping:

• 1 quart fresh blackberries
• 1 cup sugar
• juice of one lemon

Partially crush or puree fresh berries, leaving a few whole berries for garnish.  Add sugar and lemon juice.  Mix well and refrigerate 1-2 hours.  Serve berries over warm shortcake with ice cream.  Garnish with whole berries.

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Tags: blackberry, lemon, shortcake, southern