Blueberry Lemon Shortcake

**Prepare the Blueberry Sauce:** In a medium saucepan, whisk together the sugar, water, and cornstarch. Add the blueberries and bring to a boil over medium heat, stirring constantly. Continue to boil until the sauce has thickened, about 1 minute. Remove from heat and set aside to cool. (Prep time: 5 minutes, Cook time: 1 minute)

**Make the Lemon Curd:** In a separate saucepan, whisk together the eggs, egg yolks, sugar, milk, and salt until well combined. Stir in the lemon juice and lemon zest. Add the butter. (Prep time: 5 minutes)

Cook the egg mixture over medium heat, stirring constantly, until the lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour the curd into a bowl and let it cool to room temperature. Cover and refrigerate for at least 30 minutes to allow it to fully set. (Cook time: 5 minutes, Cool time: 30 minutes)

**Prepare the Shortcake Batter:** Preheat your oven to 325°F (165°C). Grease two 11x17-inch baking sheets. (Prep time: 5 minutes)

In a small bowl, whisk together the flour and baking powder. In a separate bowl, combine the milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract. (Prep time: 5 minutes)

In a large bowl, cream together the sugar, softened butter, and shortening until light and fluffy. Beat in the eggs one at a time until fully incorporated and the mixture is smooth. Gradually add the flour mixture alternately with the milk mixture, beginning and ending with the flour. Mix until just combined – do not overmix. (Prep time: 10 minutes)

Divide the shortcake batter evenly between the prepared baking sheets, spreading it into a thin, even layer. (Prep time: 5 minutes)

**Bake the Shortcake:** Bake in the preheated oven until the cake springs back lightly when pressed, 25 to 35 minutes. (Bake time: 25-35 minutes)

Let the shortcake cool in the pans for 10 minutes before transferring it to a wire rack to cool completely. (Cool time: 10 minutes)

**Assemble the Shortcakes:** Once the shortcake is cool, use a cookie cutter or drinking glass to cut out rounds. Place a shortcake round on a plate, top with a generous spoonful of blueberry sauce and lemon curd. Add another shortcake round, and repeat with more blueberry sauce and lemon curd. Serve immediately and enjoy!