Lemon Blueberry Scone Cake
As kids, my brother and I would comb the ditch and woodland areas, looking for wild blueberries to bring home. Our mom loved to bake, and would use our tasty finds to bake muffins or a pie depending on how much we could pick. I have adopted my mom's love of baking and a lot of her recipes, and thought it would be fun to add lemon in with these blueberry scones.
Ingredients
Scones
- 3 cups Bisquick
- ½ cup white sugar
- ½ cup butter, cubed (cold)
- 1 cup heavy cream
- 2 large eggs
- 2 tbsp lemon zest
- 1 cup blueberries, fresh or frozen
- 1 egg, beaten for brushing the scone cake
Glaze
- 2 tbsp butter, melted
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 3 tbsp lemon juice
Instructions
- Preheat the oven to three hundred and fifty degrees, and grease a cake pan.
- In a large bowl, blend three cups of Bisquick and one-half cup of white sugar together.
- Add one-half cup of cubed, cold butter, and mix using a pastry blender until the flour becomes crumbly. Fold in one cup of blueberries.
- In a separate bowl, using an electric mixer, beat one cup of heavy cream, two large eggs and two tablespoons of lemon zest.
- Mix the wet and dry ingredients together until combined. If the mixture seems to dry, add more cream, and if too wet, add more Bisquick.
- Place the dough-like mixture into the prepared cake pan and smooth out evenly.
- Brush the top with the beaten egg and bake for approximately twenty minutes, or until golden brown. Prepare the glaze.
- In a medium-size bowl, combine two tablespoons of melted butter, one cup of powdered sugar, one tablespoon of lemon zest, and three tablespoons of lemon juice. Mix until smooth.
- Drizzle the glaze over the top of the cooled scone cake and cut into triangles. Enjoy!
Tried this recipe?Let us know how it was!
