Blueberry Sugar Shortcake with Warm Peach Compote

2 ¼ Cups all-purpose flour

1 Tbsp. baking powder

1 Tsp. Salt

1/3 Cup granulated sugar

1 Cup fresh blueberries

1 1/3 Cups whipping cream

2 Tbsp. unsalted butter, melted

2 Tbsp. granulated sugar

8 ripe peaches (2 lbs.)

3 Tbsp. butter

1/3 Cup packed brown sugar

½ Cup whipping cream

Preheat oven to 375 degrees. Grease a large baking sheet; set aside. In a large bowl stir together flour, baking powder, salt, and the1/3 Cup granulated sugar; gently stir in blueberries. Add cream, stirring with a fork just until moistened.

Turn out onto baking sheet. Pat dough into a 6 inch circle. Brush top and side with melted butter; sprinkle top with the 2 tablespoons granulated sugar. Bake for 35 to 40 minutes or until golden. Cool on baking sheet for 5 minutes. Transfer to wire rack; cool completely.