• 3 cups flour + more for working the dough
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ceylon cinnamon
• zest of 2 lemons
• juice of 1/2 lemon
• 1/2 tsp lemon extract
• 1/4 tsp vanilla extract
• 5 Tbl softened butter
• 3 eggs
• 2 cups fresh or frozen blueberries
• parchment paper

Preheat oven to 350F. Sift the flour, baking powder, salt and cinnamon together into a medium bowl.

In a large mixing bowl, combine butter and sugar and mix on med to low speed until creamy. Add lemon juice, zest and both extracts and blend for just a few seconds more. Now add eggs one at a time, beating well after each egg. Gradually incorporate the first 2 cups of dry ingredients into the wet. Use a sturdy rubber spatula or wooden spoon to mix in the remaining dry ingredients. Carefully fold in blueberries, careful not to smash the berries and release their juices. Add flour if the dough is too sticky, or drizzle a tsp of ice water in if it is too dry.

Divide the dough into two parts. Shape each half into a 3" x 8" loaf, about an inch high. The dough will expand slightly during baking. Transfer to a parchment-lined cookie sheet.

Bake for 25 minutes.

Allow dough to cool on the baking sheet for just a few minutes until it is just safe to lift with a large spatula (or two).

Keep oven on at 350F.

On a work surface, cut into 1/2 - 3/4" slices. Cut carefully using firm but gentle pressure with a serrated knife. Transfer the slices to a baking sheet with a fresh lining of parchment.

Bake another 15 minutes, then flip each biscuit and finish baking a final 15 minutes.