The base of the blueberry shortcake may be important, but it's up to you to create your own. Do you have a favorite biscuit recipe that's been passed down through generations, or just a store-bought can? Either one works, but this recipe is for six biscuits.
Lynn's favorite biscuits:
1 1/2 cups flour (plus some for rolling them out)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup lard or shortening
1/2 cup milk
1/4 cup maple syrup
Mix dry ingredients then work the shortening in by hand until it’s blended like coarse meal.
Add milk and maple syrup and mix with a fork. Drop onto a well-floured board, kneading lightly. Use a 2 inch cutter to stamp out biscuits, and put close together on a baking sheet. Brush with melted butter and bake at 450* for 12-15 minutes.
1/4 cup real maple syrup
2 cups of blueberries
1/2 cup sugar
1/4 cup lemon juice
Bring ingredients to a boil. Add 3 tablespoons of cornstarch mixed with 1/4 cup cold water and bring to a bubble.
Let it cool, then spoon the mixture over warm biscuits and top with real whipped cream or vanilla ice cream.
Lynn's whipped cream:
1 pint of COLD whipping cream
3/4 cup sugar
Beat well. Add real vanilla and slowly (while beating) add sugar till stiff peaks form.