Fourth of July Shortcake

You've got to have something red, white, and blue for dessert on the Fourth of July, right? This dessert brings back memories of a very patriotic Jello mold my mom used to make for the Fourth of July.

Fourth of July Shortcake

Ingredients for shortcakes:
1-1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. grated lemon peel
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2/3 cup milk
1/4 cup butter, melted
1 egg, beaten
1 tsp. vanilla extract
1-1/2 cups blueberries

Ingredients for crumb topping:
3/4 cup sugar
1/2 cup flour
1/4 cup butter, melted

Extra goodies:
Cool whip
Strawberries

Spray a muffin tin (the kind for twelve muffins) with cooking spray. Preheat oven to 350 degrees.

Combine flour, sugar, baking powder, lemon peel, cinnamon, nutmeg, and salt in a large mixer bowl. Add milk, melted butter, egg, and vanilla. Beat for two minutes or until well blended. Gently fold in blueberries.

Scoop into muffin tins. Each cup should be about 1/2 to 2/3 full.

In a small bowl, combine the 3/4 cup sugar, 1/2 cup flour, and 1/4 cup melted butter. Sprinkle this crumb mixture atop the cake batter.

Bake at 350 degrees for 25 minutes until golden. Cool and then remove from muffin tins.

When ready to serve, slice each cake in half crosswise. Layer with cool whip and diced strawberries. Add a few extra blueberries for a finishing touch.

Serves 12.