Blueberry Shortcakes

Place an oven rack in the center of the oven, then preheat to 425°F. In a large bowl, combine the biscuit mix, flour, sour cream, 3 tablespoons of the sugar, and 5 tablespoons of water. Gently stir until just combined (be careful not to overmix; the dough will be thick and sticky). Line a sheet pan with parchment paper. Scoop the dough into 4 equal-sized dollops on the parchment, spacing them out evenly. Evenly top with the remaining sugar. Bake 12 to 16 minutes, or until the shortcakes are set and cooked through. Remove from the oven and let cool 5 minutes.

Meanwhile, wash and dry the fresh produce. Using a zester or small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze 1 tablespoon of the juice (you will have extra) into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the blueberry spread and a pinch of salt; stir to combine. Add the blueberries; stir to coat. Set aside to macerate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the pastry cream and lemon zest.

Using a serrated knife, carefully halve each cooled shortcake horizontally (the shortcakes may crumble slightly). Transfer the bottom halves to a serving dish; evenly top with as much of the macerated blueberries as you’d like and the lemon pastry cream. Complete the shortcakes with the top halves. Enjoy!