Blueberry-Peach Shortcake — Robert St. John

Ingredients

• 2 cups all-purpose flour
• 2 Tbl sugar, plus extra for sprinkling
• 1 Tbl baking powder
• 1/8 tsp salt
• 3/4 cup cold unsalted butter (1 1/2 sticks), diced
• 3 large eggs, lightly beaten
• 1/4 cup heavy cream, chilled
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/4 cup sugar
• 4-5 ripe peaches, peeled, pitted, and thinly sliced (about 3 cups)
• 1 Tbl fresh lemon juice
• 1 pint blueberries