Move over strawberries! Plump, juicy blueberries take center stage in this shortcake dessert.

Blueberry Shortcakes

2 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

3 tablespoons granulated sugar

1/2 cup butter

1/2 cup milk

1 large egg, lightly beaten

6 cups fresh blueberries

1 cup water

1/2 cup granulated sugar

Butter for accompaniment

Lightly sweetened whipped cream or vanilla ice cream for accompaniment

1. Preheat oven to 400°F (205°C). Lightly grease a baking sheet and set aside.
2. In a large bowl, combine the flour, baking powder, salt and 3 tablespoons sugar. Cut in butter with a pastry blender until mixture is crumbly. Make a well in center.
3. Combine milk and egg; add to the well in flour mixture, stir with a fork until ingredients are just moistened.
4. Drop batter by heaping 1/4 cupfuls onto the prepared baking sheet.
5. Bake for 12 to 14 minutes our until lightly browned. Cool slightly on a wire rack.
6. Meanwhile, combine blueberries, water, and 1/2 cup sugar in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally. Cool slightly.
7. Split shortcakes in half horizontally. Spread butter over the bottom halves and place in individual shallow serving bowls. Top with blueberry mixture and place tops of shortcakes over blueberry mixture. Garnish each with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.

Makes 8 servings.