Peach & Blueberry Crisp with Spiced-Pecan Topping

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.

• 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
• 3 oz. (2/3 cup) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. table salt
• 2/3 cup coarsely chopped pecans
• 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
• 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
• 1/4 cup granulated sugar
• 3 Tbs. cornstarch
• 1/4 tsp. freshly ground nutmeg

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

Blueberry Shortcakes

These biscuits are at their best when served fresh and warm from the oven, topped with fruit and whipped cream, but they also make a fine breakfast, toasted and spread with butter and jam.

For the biscuits:

• 8-1⁄2 oz. (2 cups) sifted all-purpose flour
• 1 Tbs. baking powder, sifted to remove lumps
• 3⁄4 tsp. table salt
• 3 Tbs. sugar; more for the glaze
• 1 Tbs. grated lemon zest
• 1⁄2 tsp. freshly grated (or ground) nutmeg
• 2 oz. (4 Tbs.) cold unsalted butter, cut in pieces
• 1 cup buttermilk; more for the glaze

For the blueberries:

• 6 cups (about 2 lb.) blueberries, picked over, rinsed, and patted dry
• 1⁄4 cup sugar; more to taste
• 1 Tbs. water
• 1⁄2 tsp. grated lemon zest
• 1⁄4 tsp. freshly grated nutmeg (optional)
• Fresh lemon juice to taste

For the whipped cream:

• 1-1⁄2 cups heavy cream, chilled
• 2 Tbs. sugar
• 1 tsp. vanilla extract

Make the biscuits:

Set a rack in the center of the oven; heat to 400°F. Line a baking sheet with parchment or lightly grease it with shortening or cooking spray. In a large bowl, whisk the flour, baking powder, salt, sugar, lemon zest, and nutmeg. With a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal. Gently stir in the buttermilk until the dough just holds together with no large, dry lumps.  Spoon the dough onto the baking sheet in six equal mounds. Brush the tops with buttermilk; sprinkle with sugar. Bake until the peaks have begun to brown and the bottoms are golden, 20 to 25 minutes. Let rest for 1 minute and then transfer to a wire rack. While still slightly warm, slice them open with a serrated knife.

Make the blueberry filling:

Set aside 2 cups of the berries. In a medium, nonreactive saucepan, combine the remaining 4 cups of blueberries, sugar, water, lemon zest, and nutmeg (if using). Cook, uncovered, over medium heat, stirring frequently until very soft and juicy, 6 to 7 minutes. Remove from the heat. Taste and add lemon juice and more sugar, if necessary. If not using immediately, cover and refrigerate. When ready to serve, reheat the blueberry sauce until very warm and stir in the reserved blueberries.

Whip the cream and assemble the shortcakes:

Chill a mixing bowl and beaters for 30 minutes. In the bowl, combine the heavy cream, sugar, and vanilla. Whip until medium peaks form and the beaters leave tracks on top of the cream.

Put the bottom half of each biscuit on a plate. Spoon on about 1/2 cup of the blueberry mixture and a few dollops of cream. Cover with the biscuit top. Spoon on more blueberries and top with another dollop of whipped cream. Serve immediately, passing any remaining blueberry mixture at the table.

Mixed-Berry Pie

Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color

• 1 recipe Buttery Shortbread Pastry Dough 
• 1 cup fresh blueberries, plus a small handful for garnish
• 1 cup fresh strawberries, plus a small handful for garnish
• 1 cup fresh red raspberries, plus a small handful for garnish
• 3/4 cup granulated sugar
• 3 Tbs. cornstarch
• Kosher salt
• 2 Tbs. unsalted butter
• 1-1/2 Tbs. fresh lemon juice
• 1 cup heavy cream
• 2 Tbs. confectioners’ sugar
• 1/2 tsp. pure vanilla extract

Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

Gently rinse the berries and spread them on a paper-towellined baking sheet to dry (keep the berries separate). Hull the strawberries and slice them 1/4 inch thick. Combine the 1 cup blueberries, sugar, cornstarch, 1/4 teaspoon kosher salt, and 2/3 cup water in a medium-size saucepan. Set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring constantly, until the mixture turns deep purple, thickens, and becomes translucent instead of cloudy looking, 1 to 2 min. once the mixture begins bubbling. Remove from the heat and stir in the 1 cup strawberries, butter, and lemon juice. Sprinkle the 1 cup raspberries over the bottom of the pie crust and pour the filling over the top. Refrigerate until firm, about 4 hours.

Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Summer Fruit Cobbler

This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made with whatever fruit looks good, and it's even an easy recipe to commit to memory. Plus, you can bake it in whatever dish or pan you have, from a 3-quart casserole to a large skillet.

• 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1 cup granulated sugar
• 1-1/2 tsp. baking powder
• Pinch kosher salt
• 1 cup whole milk
• 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
• Vanilla ice cream for serving

Position a rack in the center of the oven and heat the oven to 375°F. Put the butter in 3-quart baking dish or similar, or in a 10- to 12-inch ovenproof skillet and put the dish or pan in the oven to melt the butter while the oven is heating.

Meanwhile, stir or whisk the flour, sugar, baking powder, and salt in a medium bowl until well combined. Add the milk and stir or whisk until combined; a few small lumps are OK.

When the butter is fully melted, take the baking dish out of the oven and pour the batter over the melted butter; do not mix. Scatter the fruit over the batter, favoring the middle of the dish more than the edges; do not mix it in. Bake until the top is a rich golden-brown, 30 to 45 minutes. Serve warm with vanilla ice cream.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 2-2/3 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. kosher salt
• 1 cup granulated sugar
• 3/4 cup plus 2 Tbs. vegetable oil, such as canola
• 1-1/3 cups plain soy milk
• 2 Tbs. distilled white or cider vinegar
• 1 Tbs. vanilla extract
• 1 cup fresh or frozen raspberries
• 1 cup fresh or frozen blueberries

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Spiced Peach-Blueberry Pandowdy

  A pandowdy (sweetened fruit baked with a topping of dough) dates back to Colonial times. This simple dessert probably came about when a housewife had a lump of dough left over from breadmaking and figured it would make a nice topping for fruit, which usually meant apples. Today, pandowdies aren't limited to apples and bread doughs. Here' a round of rich, pre-baked pastry is set over a mix of spiced peaches and blueberries.

For the pastry:

• 4-1/2 ounces (1 cup) unbleached all-purpose flour
• 1 Tbs. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into tablespoon-size pieces
• 1 tsp. cider vinegar

For the topping:

• 1 large egg yolk
• 1 oz. (1/3 cup) sliced almonds

For the filling:

• 3 lb. (6 to 7 large) firm, ripe peaches or nectarines
• 5 oz. (1 cup) blueberries
• 1/4 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 2-1/2 Tbs. cornstarch
• 1/4 tsp. table salt
• Large pinch allspice
• 1 tsp. finely grated fresh ginger
• 1 tsp. finely grated lime zest
• 1 Tbs. fresh lime juice

Make the pastry:

Put the flour, sugar, salt, and butter in a food processor. Pulse four times for 1 second each. The butter will still be quite chunky. Combine the cider vinegar with 3-1/2 Tbs. ice water in a liquid measuring cup. Slowly pour the water mixture through the feed tube while pulsing very rapidly—a fraction of a second for each pulse—until the dough looks like it will gather into a mass, about 30 quick pulses. Stop just short of the dough forming a ball. Turn the dough out onto a lightly floured surface and shape it into a 4-inch round or square (depending on the shape of your pan; see the filling directions below). Wrap tightly in plastic and refrigerate for 1 hour or up to a day.

Roll the dough on a lightly floured surface into a 10-1/2-inch round or a 9-1/2-inch square. Prick with a fork at 1-inch intervals and carefully set the dough on an ungreased baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.

Position a rack in the middle of the oven and heat the oven to 400°F. In a small bowl, mix the egg yolk and 1/2 tsp. water with a fork. Brush all of it over the chilled pastry and sprinkle with the almonds. Bake the pastry until lightly golden brown, about 15 minutes (it won’t be fully cooked). Set the baking sheet on a rack to cool. While the pastry bakes, assemble the filling.

Make the filling:

Butter a round 10x2-inch ovenproof dish or 9-inch square baking pan.

While the pastry is baking, bring a small pot of water to boil. (If using nectarines, skip this step.) Using a slotted spoon, put one peach in the water. Wait 45 seconds and then immerse the peach in a medium bowl of ice water until cool enough to handle and slip off the skin. (If the skin doesn’t come off easily, repeat the blanching and cooling steps.) Repeat with the remaining peaches.

Halve the peaches or nectarines and remove the pits (quarter the fruits if they cling to the pits). Cut the fruit into 1/2-inch-thick slices and set aside. Rinse the blueberries under cold tap water, drain, and pat dry on paper towels.

In a large bowl, whisk together the sugar, brown sugar, cornstarch, salt, and allspice. Add the peaches or nectarines, blueberries, ginger, lime zest, and lime juice. Fold together with a rubber spatula, making sure the ginger and lime zest are evenly distributed, and turn the mixture into the prepared pan. Cover loosely with foil.

Bake:

Bake for 30 minutes at 400°F. Reduce the heat to 350°F and continue baking until the fruit is just tender and the juices are just beginning to bubble, about 15 minutes.  Slip the pastry on top of the fruit and continue baking until the pastry and almonds are a rich golden brown and the juices appear thick and bubbly, another 20 to 25 minutes.  Halfway through this time use the back of a large metla spatula to gentkly press the pastry into the fruit so that the two integrate better.  Set the pandowdy on a cooling rack.  Serve warm or at room temperature. 

Carefully set the baked pastry on top of the partially baked fruit.

Wild Blueberry and Ricotta Pancakes

Ricotta makes these pancakes light and creamy. It’s the perfect foil for the intense sweet-tart flavor of wild blueberries, which are widely available frozen. You can also use cultivated blueberries, which are larger but still sweet and delicious.These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

• 3 large eggs, separated
• 3/4 cup part-skim ricotta, drained of excess liquid before measuring
• 2-1/4 cups buttermilk
• 5 Tbs. granulated sugar
• 1 Tbs. pure vanilla extract
• 3/4 tsp. table salt
• 8 oz. (1-3/4 cups) all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
• Vegetable oil for the griddle
• Softened salted butter, pure maple syrup, and confectioners' sugar, for serving

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 2-2/3 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. kosher salt
• 1 cup granulated sugar
• 3/4 cup plus 2 Tbs. vegetable oil, such as canola
• 1-1/3 cups plain soy milk
• 2 Tbs. distilled white or cider vinegar
• 1 Tbs. vanilla extract
• 1 cup fresh or frozen raspberries
• 1 cup fresh or frozen blueberries

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Blueberry-Orange Summer Pudding

Ripe fresh fruit is nature's own fast food. It's already sweetened, it's loaded with flavor, it has interesting textures, and it's the perfect building block for intriguing desserts like this vibrant summer pudding made with blueberries and ladyfingers.

• 6 cups or 4 pints (10 ounces each) blueberries, rinsed and dried
• 1 medium navel orange
• 1-1/3 cups granulated sugar
• 2 packages (3 ounces each) or 4 dozen soft ladyfingers

Set aside a few of the blueberries for garnish, if desired. Lightly grease a small (4-cup) bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Make room in the fridge.

Finely grate 2 tsp. zest from the orange. Squeeze 2/3 cup juice from the orange. Put the juice and zest in a medium saucepan with about two-thirds of the blueberries and the sugar. Bring to a boil over medium heat, stirring. Reduce the heat to low and simmer, stirring, until the berries are soft and the liquid is syrupy, about 3 minutes. Slide the pan from the heat and add the remaining blueberries. With the back of a spoon, press on the fresh blueberries until lightly crushed. Set aside to cool slightly.

Arrange one row of ladyfingers top side down and slightly overlapping (keep attached, if possible) to cover the interior of the bowl completely. Fill gaps with smaller pieces. Spoon the berries (with as little liquid as possible) into the bowl. Cover with the remaining ladyfingers, then pour the juice on top. Wrap the excess plastic over the bowl. Put a flat plate large enough to cover the pudding on top and set a 2- or 3-pound weight (think large can of tomatoes) on it. Refrigerate for at least 8 hours or up to 2 days.

To serve, unwrap the mold and invert onto a shallow serving bowl or plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges. Garnish with the reserved blueberries, if you like.

Cornmeal Blueberry Pancakes with Spiced Maple Butter

While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

For the maple butter

• 4 oz. (1/2 cup) unsalted butter, softened
• 1/4 cup pure maple syrup
• Kosher salt
• 1/4 tsp. chili powder
• 1/4 tsp. ground cinnamon

For the pancakes

• 7-3/4 oz. (1-3/4 cups) unbleached all-purpose flour
• 3/4 cup yellow cornmeal
• 1 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 2-1/4 cups buttermilk
• 1/4 cup vegetable oil
• 3 large eggs
• 1 tsp. pure vanilla extract
• 1 pint blueberries (3/4 lb.), rinsed and picked through
• Unsalted butter, for cooking

Make the maple butter

Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform. Transfer to a large piece of plastic wrap, wrap it, roll it into a log and secure the ends as if it were a sausage. Refrigerate for at least an hour to a couple of days before serving.

Make the pancakes

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Gently whisk the buttermilk mixture into the flour mixture until it’s mostly uniform (a few lumps are fine).

Heat a large stovetop griddle or large (12-inch) heavy-duty pan (like a cast-iron skillet) over medium heat until a droplet of water immediately evaporates upon hitting the pan. Melt a small pat of butter in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, about 2 to 3 minutes. Flip and cook on the other side until they brown and the cakes become just firm to the touch, about 2 more minutes. Serve immediately topped with a pat of the maple butter.

Blueberry Scones

• 1 recipe Multi-Purpose Baking Mix 
• 1 Tbs. grated lemon zest
• 1 cup fresh blueberries, rinsed, picked over, and patted dry
• 1 large egg
• 1-1/4 cups buttermilk; more for brushing
• 3 Tbs. sugar; more for sprinkling

Heat the oven to 375°F. In a bowl, combine the Baking Mix with the zest and the blueberries. Break the egg into the buttermilk and stir with a fork; add the sugar and stir briefly to combine. Make a shallow well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir until the mixture is just combined. It should be loose, but if it doesn’t hold together at all, add more buttermilk 1 Tbs. a time.

Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you. Using a bench knife, a pastry scraper, or a spatula to help lift the ragged dough, fold the bottom third over the center third, and then the top third over the center, as if you’re folding a business letter. Pat down to shape another rectangle, turn it so the short side is nearest you, and repeat the folding. Divide the dough and shape each half into a round about 3/4 inch thick. With a pastry brush, brush off the excess flour. With a sharp knife, cut the rounds into six wedges each. Brush the tops with buttermilk and sprinkle them with-sugar. Bake on an ungreased baking sheet (or one lined with parchment) until golden brown, 25 to 30 minutes.

Red, White, and Blue Angel Food Cake

Angel food cake is the only true American pastry recipe, made without French technique. It's probably even more American than apple pie. It likely originated with the Pennsylvania Dutch who made and first named angel food. We see references in our early New England cookbooks to this all-American original as well. We decided to make it even more American and dress this cake up in red, white, and blue, something we came up with for the Fourth of July. The egg whites might seem daunting, but the results are worth it.

• 1-1/2 cups superfine sugar, divided
• 3-1/2 oz. cake flour, sifted
• 1/4 tsp. kosher salt
• 16 eggs, separated
• 2 tsp. vanilla extract
• 2 tsp. cream of tartar
• 3 cups heavy cream
• 1/3 cup raspberry purée
• 1/3 cup blueberry purée

Preheat the oven to 325°F. Sift half of the sugar with the flour and the salt. Set the remaining sugar aside. In a large bowl, whip the egg whites with a mixer to thoroughly combine them. Add the vanilla extract and the cream of tartar. Slowly add the reserved sugar into the mixture, beating continuously at medium speed. When soft peaks begin to form, sift half of the flour mixture in so that it dusts the top. Fold the remaining flour in very gently. Continue until all of the flour mixture is incorporated.

Carefully spoon the batter into a tall ungreased tube pan. Bake for 35 minutes. Check for doneness with a wooden skewer. It should come out dry. Cool upside down on a cooling rack for 1 hour before removing the cake from the pan.

Whip the cream with a mixer until stiff. Divide into three parts. Add the blueberry purée to one part, raspberry purée to the next, and leave one as is. Cut the cake into three horizontal parts with a long serrated knife. Place the red cream on the bottom layer and top with the next cake layer. Place white cream on top of the second layer and then top with another cake layer. Finish with the blue cream.

Blueberry-Ginger Bread

Pungent ginger adds a spicy twist to this tender quickbread, which tastes like a big blueberry muffin. It's the perfect breakfast treat when blueberries are at their summer peak.

• 1 Tbs. unsalted butter, softened
• 9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
• 3/4 cup granulated sugar
• 1 Tbs. baking powder
• 3/4 tsp. table salt
• 1-1/4 cups fresh blueberries
• 1 cup buttermilk
• 2 large eggs, at room temperature
• 2 Tbs. finely grated fresh ginger
• 1 tsp. pure vanilla extract
• 4 oz. (1/2 cup) unsalted butter, melted and cooled
• Sanding sugar for topping

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the blueberries.

In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Sprinkle the sanding sugar evenly over the batter.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

Cream Cheese & Wild Blueberry Pound Cake

This cake makes a wonderful breakfast bread, as well as a dessert or tea cake. It's moist texture makes slicing easy. Most grocery stores carry frozen wild blueberries now. Don’t let them thaw or the juices will streak the batter.

• 6-3/4 oz. (1-1/2 cups) all-purpose unbleached flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 oz. cream cheese, at room temperature (I like Philadelphia brand)
• 4 oz. (1/2 cup) unsalted butter, slightly soft (70°F)
• 1-1/2 cups sugar
• 4 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1 tsp. grated lemon zest
• 1 cup wild blueberries

Heat the oven to 325°F. Spray a loaf pan that’s about 8 x 5 x 3 inches with a nonstick coating.

Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the cream cheese and butter until very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and mix just until the batter is well blended and smooth, taking care to scrape the bowl’s bottom and sides. Gently fold in the berries.

Scrape the batter into the loaf pan and bake in the middle of the oven until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 65 minutes if using fresh berries, 75 to 90 minutes if using frozen. Let the cake cool for about 15 minutes and then invert the pan and lightly tap it to release the cake. Cool completely on a rack before serving.

Red, White, and Blue Angel Food Cake

Angel food cake is the only true American pastry recipe, made without French technique. It's probably even more American than apple pie. It likely originated with the Pennsylvania Dutch who made and first named angel food. We see references in our early New England cookbooks to this all-American original as well. We decided to make it even more American and dress this cake up in red, white, and blue, something we came up with for the Fourth of July. The egg whites might seem daunting, but the results are worth it.

• 1-1/2 cups superfine sugar, divided
• 3-1/2 oz. cake flour, sifted
• 1/4 tsp. kosher salt
• 16 eggs, separated
• 2 tsp. vanilla extract
• 2 tsp. cream of tartar
• 3 cups heavy cream
• 1/3 cup raspberry purée
• 1/3 cup blueberry purée

Preheat the oven to 325°F. Sift half of the sugar with the flour and the salt. Set the remaining sugar aside. In a large bowl, whip the egg whites with a mixer to thoroughly combine them. Add the vanilla extract and the cream of tartar. Slowly add the reserved sugar into the mixture, beating continuously at medium speed. When soft peaks begin to form, sift half of the flour mixture in so that it dusts the top. Fold the remaining flour in very gently. Continue until all of the flour mixture is incorporated.

Carefully spoon the batter into a tall ungreased tube pan. Bake for 35 minutes. Check for doneness with a wooden skewer. It should come out dry. Cool upside down on a cooling rack for 1 hour before removing the cake from the pan.

Whip the cream with a mixer until stiff. Divide into three parts. Add the blueberry purée to one part, raspberry purée to the next, and leave one as is. Cut the cake into three horizontal parts with a long serrated knife. Place the red cream on the bottom layer and top with the next cake layer. Place white cream on top of the second layer and then top with another cake layer. Finish with the blue cream.

Lattice-Top Blueberry Pie

Blueberries are the easiest fruit to turn into pie—just toss them with lemon, sugar, and cornstarch and put in the pie shell.

For the dough:

• 6 oz. (12 Tbs.) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 1/2 cup granulated sugar
• 2 Tbs. cornstarch
• 2 tsp. finely grated lemon zest (I use a Microplane grater)
• 2 Tbs. fresh lemon juice
• Pinch table salt
• 4 cups fresh blueberries (2-1/2 dry pints or 1-1/4 lb.), stemmed, rinsed, and dried

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.

Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate for at least 30 minutes.

Make the filling and lattice crust:

In a medium bowl, stir the sugar, cornstarch, lemon zest, lemon juice, and salt. Add the blueberries and toss to coat.

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel

Stir the fruit filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center. Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.

Unfold the two folded strips so they lie flat on top of the perpendicular strip. Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).

Lay a second perpendicular strip of dough about 3/4 inch away from the last one.  Unfold the three folded strips. Fold back the original two strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.

Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2-inch overhang. Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere. Crimp or flute the edges, if you like. 

Chill and bake the pie:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 55 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, 4 hours.

Polenta Pound Cake with Blueberries and Thyme

Fresh thyme in both the cake and the blueberries adds savory herbal notes to this not-too-sweet dessert. Serve with sweetened whipped cream, if you like.

For the blueberries

• 1/4 cup granulated sugar
• 1 tsp. chopped fresh thyme
• 1 pint fresh blueberries, picked over
• 1-1/2 tsp. finely grated lemon zest
• Pinch kosher salt

For the cake

• 8 oz. (1 cup) unsalted butter, softened; more for the pan
• 6-2/3 oz. (1-2/3 cups) cake flour; more for the pan
• 1/3 cup polenta (cornmeal)
• 2 Tbs. finely chopped fresh thyme
• 1/4 tsp. kosher salt
• 1-1/3 cups granulated sugar
• 5 large eggs, at room temperature
• 1 Tbs. fresh lemon juice
• 2 tsp. pure vanilla extract

Make the blueberries

In a small saucepan, combine the sugar, thyme, and 2 Tbs. water. Cook over low heat, stirring, until the sugar dissolves. Add the blueberries, lemon zest, and salt. Raise the heat to medium high and bring the mixture to a boil. Cook, stirring occasionally, until the syrup thickens slightly and the berries are warm but most are still whole, 1 to 2 minutes. Remove from the heat.

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 9x5-inch loaf pan.

In a small bowl, whisk together the flour, polenta, thyme, and salt.

In a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat the softened butter and sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the lemon juice and vanilla and mix briefly to combine. Reduce the speed to low and add the flour gradually until just combined.

Scrape the batter into the prepared pan and smooth the top, then tap the pan on the counter to pop any large air bubbles. Bake until a tester inserted in the center comes out with just a few small, moist crumbs attached, 1-1/4 to 1-1/2 hours. (If the top starts to get too dark, lay a piece of foil loosely over the cake.) Cool in the pan on a rack for 30 minutes, then invert onto a serving plate or cutting board. Slice and serve warm or at room temperature, topped with the blueberries.

Lattice-Topped Mixed Berry Pie

I use Rose Levy Beranbaum's cream cheese pie dough for this recipe, but I've adapted it with my own technique of "prefabbing" the lattice top so it's easier to work with.

For the crust:

• 6 oz. (12 Tbs.) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs.) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 1-1/2 cups blueberries, picked over, rinsed and dried well
• 1-1/2 cups raspberries, picked over, rinsed and dried well
• 1 cup blackberries, picked over, rinsed and dried well
• 1/2 to 1 cup sugar  (depending on desired sweetness)
• 1/4 cup all-purpose flour
• 1 Tbs. fresh lemon juice
• Pinch ground nutmeg
• Pinch salt

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Make the lattice top:

Remove the rectangle of dough from the refrigerator; if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll it out between two sheets of parchment to a rectangle slightly larger than 14x9 inches. Remove the top sheet of parchment. Trim the dough to an exact 14x9-inch rectangle. Cut 12 strips that are 14 inches long and 3/4 inch wide. If the dough gets soft, slide the parchment and dough onto a baking sheet and chill briefly before continuing.

On a parchment-lined baking sheet, arrange 6 strips horizontally, setting them 3/4 inch apart; these will be the "bottom" strips (the other 6 will be your "top" strips). Fold back every other bottom strip halfway, starting with the strip closest to you. Lay one top strips vertically, slightly right of center.

Unfold the folded strips and fold back the other three strips. Lay a second top strip 3/4 inch to the left of the first. Now fold back alternating strips on the right, starting at the top. Lay another top strip 3/4 inch to the right of the center strip; unfold the folded strips. Repeat left and right with the rest of the strips.

Dab a little water between the strips where they overlap, pressing gently to seal. Cover the lattice loosely with plastic and put the baking sheet in the fridge while you make your filling and roll out the bottom crust.

Assemble the pie:

Remove the disk of dough from the fridge; if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Toss all the filling ingredients together in a large bowl until well blended.

Set the dough between two sheets of parchment. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the parchment.

Remove one piece of parchment and flip the dough into a standard glass 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan.

Pile the filling into the bottom crust. Remove the lattice top from the fridge and put your palm under the parchment at the center of the lattice. Lift the paper and invert the lattice onto the filling.

Trim the crust, leaving a 1/2-inch margin from the edge of the pie plate. Press the edges together, fold them under, and use your thumb and index fingers to pinch-crimp a fluted edge.

Bake the pie:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 50 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, 3 hours.

Black & Blueberry Pie with Lemon-Cornmeal Crust

Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.

For the dough:

• 9 oz. (2 cups) unbleached all-purpose flour; more as needed
• 1/3 cup fine yellow cornmeal
• 1 Tbs. granulated sugar
• 2 tsp. finely grated lemon zest
• 1 tsp. table salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
• 2 oz. (4 Tbs.) cold vegetable shortening
• 1 Tbs. fresh lemon juice combined with 1/4 cup ice-cold water

For the filling:

• 2/3 cup plus 1 Tbs. granulated sugar
• 1/3 cup cornstarch
• 1/8 tsp. ground allspice
• 1/8 tsp. ground cinnamon
• 1/8 tsp. table salt
• 5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels
• 2 cups room-temperature blackberries (10-1/2 oz.), washed and drained on paper towels
• 1/2 oz. (1 Tbs.) cold unsalted butter
• 1 oz. (2 Tbs.) melted unsalted butter

Tip:

Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

Make the dough: In a large bowl, stir the flour, cornmeal, sugar, lemon zest, and salt. Using a pastry blender or two knives, begin to cut the butter into the flour. While the butter is still in large pieces, add the shortening to the bowl and continue to cut the fat into the flour until most pieces are the size of large peas.

With a big fork, stir in the lemon water, 1 to 2 Tbs. at a time, until the mixture looks shaggy but is moist enough to hold together when pressed. With well-floured hands, gently gather and press the dough into two equal disks, handling it only enough to make the edges of the disks reasonably smooth. Wrap the dough in plastic and chill for at least 60 minutes, but preferably 2 to 4 hours, before rolling.

Roll the bottom crust: Roll one disk of the dough out on a lightly floured surface into a 13-inch circle about 1/8 inch thick. Gently transfer the dough to a 9-inch metal, glass, or ceramic pie plate (I like to fold the dough in half and unfold it into the pan). Don't stretch the dough as you line the pan, or it will spring back when baked. If necessary, trim the overhanging dough to 1 inch from the edge of the pan. Refrigerate until needed.

Make the filling: In a large bowl, whisk 2/3 cup of the sugar with the cornstarch, allspice, cinnamon, and salt. Add the blueberries and blackberries and toss gently until thoroughly combined. Set aside.

Fill and top the pie: Roll the second disk of dough out on a lightly floured surface into a 13-inch circle about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the dough into 3/4-inchwide strips. Pour the fruit filling into the pastry-lined pie plate, being sure to include any dry ingredients remaining in the bowl. Lay five of the dough strips over the pie, parallel to each other and spaced evenly (use longer strips in the center of the pie and shorter strips near the edges).

Tip:

Want to see the making of a lattice-top pie crust in action? Check out our video.

Carefully fold back the second and fourth strips a little past the center of the pie and lay a long strip of dough across the center of the pie, perpendicular to the other strips. Unfold the second and fourth strips over the perpendicular strip.

Next, fold back the first, third, and fifth strips and lay a new strip across the pie, perpendicular to the folded strips. Unfold the three strips over the new strip.

Use this alternating technique to weave in three more strips (two go on the other side of the pie), completing the lattice top and evenly covering the pie. Trim the strips to overhang the pie by 3/4 inch.

Roll the overhanging bottom dough and the strips together into a cylinder that rests on the edge of the pie pan.

Crimp the edge. Cut the cold 1 Tbs. butter into small pieces and dot over the open areas of the lattice. Freeze the assembled pie for about 15 minutes to relax the dough.

Meanwhile, position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F. Just before baking, brush the lattice top with the melted butter and sprinkle with the remaining 1 Tbs. sugar. Put the pie on the heated baking sheet and bake for 15 minutes. Reduce the oven temperature to 375°F and bake until the fruit is bubbling consistently at the center of the pie, 60 to 80 minutes more. This is important—if it isn’t bubbling near the center, it hasn’t thickened yet. If the crust starts to get too brown, cover it loosely with foil during the last few minutes of the baking time.

Let the pie cool to just warm before serving.

Lemon-Poppyseed Shortcakes with Summer Berries

Sure, most summer desserts are all about the berries, but the fine-textured shortcakes in this recipe make them the star; you'll be tempted to eat these tender, flavorful biscuits on their own. 

For the lemon-poppyseed biscuits:

• 13-1/2 oz. (about 3 cups) all-purpose flour
• 1/4 cup plus 2 Tbs. granulated sugar; plus about 3 Tbs. for sprinkling
• 1-1/2 Tbs. baking powder
• 3/4 tsp. table salt
• 1/4 cup plus 2 Tbs. finely grated, lightly packed lemon zest; more for garnish
• 2 Tbs. poppyseeds
• 6 oz. (3/4 cup) cold unsalted butter, cut into small pieces
• 1-1/4 cups heavy cream; plus about 3 Tbs. for brushing
• 1/4 cup fresh lemon juice

For the berries:

• 2 cups 1/8-inch-thick strawberry slices (from about 1-1/2 pints)
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries

For the lemon whipped cream:

• 1-1/2 cups heavy cream
• 2 Tbs. granulated sugar
• 2 Tbs. fresh lemon juice

Make the biscuits:

Line a heavy baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the lemon zest and poppyseeds and toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Combine the cream and lemon juice in a liquid measure. Make a well in the center of the flour mixture and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Meanwhile, heat the oven to 425°F. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge (a bench knife or a pastry scraper works well, or use a large chef’s knife, being sure to cut straight down). Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet. With a pastry brush or the back of a spoon, brush each biscuit with a thin layer of cream and sprinkle generously with sugar. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.

Meanwhile, prepare the berries:

Toss the berries with 1 Tbs. sugar and taste. If they’re still tart, sprinkle with another 1 to 2 Tbs. sugar. Let sit at room temperature until the sugar dissolves and the berries begin to release their juices, at least 30 minutes but no more than 2 hours.

Whip the cream:

Pour the cream into a cold mixing bowl and beat with a hand mixer until it begins to thicken. Add the sugar and lemon juice and, using a whisk, continue to beat by hand until the cream is softly whipped or until the whisk leaves distinct marks in the cream; it should be soft and billowy but still hold its shape.

Assemble the shortcakes:

While the biscuits are still warm, split them in half horizontally with a serrated knife. For each serving, set the bottom half of a biscuit on a plate. Scoop about 1/2 cup of the berries and their juices over the biscuit. Add a generous dollop of whipped cream and cover with the top half of the biscuit. Top with a small dollop of cream and garnish with lemon zest.