Blueberry Shortcake
1 1/2 cups all purpose sifted flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup raw sugar
3/4 cups shortening
2 eggs beaten
2/3 cups buttermilk or whole milk
2 tablespoons melted butter
Fresh Bluberry Sauce (recipe below)
Sift dry ingredients. Cut in the shortening.
Stir in eggs, and enough cream to moisten dry ingredients. Divide dough and pat half into 9 inch layer cake pan.
Brush with butter. Roll out remaining dough and put on top. Bake in pre heated hot oven of 425 degrees.
Bake for 25 minutes. Split and fill with half the bluberry sauce. Spoon remaining sauce over top, and garnish with whipped cream. 6-8 servings.
