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For the shortcakes:
2 3/4 cups all purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
Pinch of cinnamon
1/2 cup buttermilk
1/2 cup heavy whipping cream
2/3 cup cold butter, cubed
1 1/2 tsp vanilla bean paste
1 tsp lemon zest
1 egg
For the blueberry sauce:
2 cups blueberries
1 tbsp Lemon juice (about the juice of 1/2 lemon)
1/4 cup brown sugar
1 tbsp cornstarch
pinch of cinnamon
Whipped Cream, for serving
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