Lemon and Blueberry Shortcakes
Brighten up your dessert table with these irresistible Lemon and Blueberry Shortcakes, a refreshing twist on a classic treat. Flaky, golden shortcakes infused with zesty lemon zest are the perfect base for a luscious filling of macerated fresh blueberries kissed with citrusy lemon juice. Topped with a cloud of homemade vanilla whipped cream, this dessert strikes the perfect balance of sweet, tangy, and buttery flavors. With just 20 minutes of prep and a 15-minute bake time, these individual shortcakes are as quick and easy to make as they are impressive to serve. Perfect for summer celebrations, brunch, or an indulgent afternoon treat, these lemon and blueberry shortcakes are sure to become a new favorite. Enjoy them at their freshest and most flavorful!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 tablespoon Lemon zest
- 0.75 cup Heavy cream (cold, plus extra for brushing)
- 1 teaspoon Vanilla extract
- 2 cups Fresh blueberries
- 2 tablespoons Powdered sugar
- 1 tablespoon Fresh lemon juice
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar (for whipped cream)
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cubed cold butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Mix in the lemon zest.
In a small bowl, whisk together the heavy cream and vanilla extract. Pour it over the dry ingredients and gently mix until the dough just comes together.
Turn the dough onto a floured surface and gently pat it into a 1-inch thick disk. Use a 2.5-inch biscuit cutter to cut out rounds, re-rolling scraps as needed.
Place the shortcake rounds onto the prepared baking sheet, about 1 inch apart. Brush the tops lightly with heavy cream.
Bake for 12-15 minutes, or until the shortcakes are golden brown. Let them cool on a wire rack.
While the shortcakes bake, prepare the blueberry filling. In a medium bowl, toss the fresh blueberries with powdered sugar and lemon juice. Set aside to macerate.
To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl with a hand mixer or stand mixer until soft peaks form.
To assemble, slice a shortcake in half horizontally. Spoon some of the macerated blueberries onto the bottom half, add a generous dollop of whipped cream, and place the top half of the shortcake on top.
Repeat with the remaining shortcakes and serve immediately. Enjoy!
Nutrition Facts
Calories |
3740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 156.7 g | 783% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 342.7 g | 125% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 138.8 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
