Dessert: Blueberry-Peach Shortcakes

A fresh take on everyone's favorite midsummer dessert.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Blueberry-Peach Shortcakes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 tbsp. lemon juice
1 tbsp. cornstarch
1 1/2 pt. blueberries
1 c. sugar
2 lb. ripe peaches
3 c. all-purpose flour
4 1/2 tsp. baking powder
3/4 tsp. salt
9 tbsp. butter or margarine
1 c. milk
1 c. heavy or whipping cream

Instructions

Preheat oven to 425 degrees F. In cup, mix lemon juice and cornstarch until smooth.
In 3-quart saucepan, heat blueberries, 2/3 cup sugar, and lemon-juice mixture to boiling over medium-high heat. Reduce heat to medium; cook 1 minute. Stir in peaches; set aside.
Prepare biscuits: In large bowl, mix flour, baking powder, salt, and 1/3 cup sugar. With pastry blender or two knives used scissor-fashion, cut in 9 tablespoons cold margarine or butter until mixture resembles coarse crumbs. Stir in milk; quickly mix just until mixture forms a soft dough that leaves side of bowl.
Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With lightly floured hands, pat dough 1 inch thick.
With floured 3-inch round biscuit cutter, cut out shortcakes. With pancake turner, place shortcakes, 1 inch apart, on ungreased large cookie sheet.
Press trimmings together: cut as above to make 8 shortcakes in all. With pastry brush, brush shortcakes with 1 tablespoon melted margarine or butter and sprinkle with 1 tablespoon sugar. Bake 15 to 20 minutes until golden.
Beat cream with 2 tablespoons sugar until soft peaks form. With fork, split warm shortcakes horizontally in half. Spoon some blueberry-peach mixture into each split shortcake; top with sweetened whipped cream, then some more blueberry-peach mixture.

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