2 c. all-purpose flour
2 tbsp. sugar
2 1/2 tsp. baking powder
1/2 c. butter
1 slightly beaten egg
1/2 c. milk
1 tsp. finely shredded lemon peel
1 c. fresh blueberries
2 tbsp. sugar
Sweetened whipped cream or vanilla ice cream

In a large mixing bowl, stir together the flour, 2 tablespoons sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In a small mixing bowl stir together the egg, milk, and lemon peel. Stir the egg mixture into flour mixture just until moistened.

Spread half of the dough evenly in a greased 8" x 1 1/2" round baking pan. Top the dough with blueberries. Sprinkle blueberries with 1 tablespoon of sugar. Dot the remaining dough over the blueberries; sprinkle the remaining sugar over all.

Bake in 400 degree oven for 25 to 30 minutes, or until light golden brown in color.

While this shortcake is still slightly warm, cut into 6 pie shaped wedges. Serve while warm. Top each serving with a dollop of sweetened whipped cream or a scoop of ice cream. Then, sprinkle with a few additional fresh blueberries, if desired. Serves 6.