Lemon Blueberry Shortcakes
Bright, zesty, and bursting with fresh flavors, these Lemon Blueberry Shortcakes are the perfect dessert for any occasion. Featuring tender, buttery shortcakes infused with fragrant lemon zest, this recipe combines a hint of citrus with the natural sweetness of fresh blueberries. The macerated blueberry filling, kissed with powdered sugar and lemon juice, creates a vibrant topping that beautifully complements the homemade fluffy vanilla whipped cream. Quick to make with a prep time of just 20 minutes, these shortcakes are as easy as they are impressive. Whether served at a casual brunch or a summer gathering, these delightful treats are sure to steal the spotlight. Perfect for showcasing seasonal blueberries, this recipe is a must-try for fans of fruity, tangy desserts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold and cut into small cubes)
- 0.75 cup Heavy cream
- 1 tablespoon Lemon zest
- 2 cups Fresh blueberries
- 0.25 cup Powdered sugar
- 1 tablespoon Lemon juice
- 1 cup Heavy whipping cream
- 0.5 teaspoon Vanilla extract
- 1 tablespoon Granulated sugar (for whipped cream)
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the lemon zest and gradually add the heavy cream, mixing just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat or roll it to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut out rounds and place them on the prepared baking sheet. Re-roll any scraps to cut more shortcakes.
Bake the shortcakes in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let them cool slightly on a wire rack.
While the shortcakes bake, prepare the blueberry filling. In a medium bowl, toss the blueberries with powdered sugar and lemon juice. Let them macerate for at least 10 minutes.
For the whipped cream, beat the heavy whipping cream, vanilla extract, and granulated sugar in a chilled bowl with a hand mixer or whisk until medium peaks form.
To assemble the shortcakes, split each biscuit in half horizontally. Spoon some of the blueberry mixture onto the bottom half of the biscuit, add a dollop of whipped cream, and then place the top half of the biscuit on top. Optionally, add more blueberries and whipped cream on top.
Serve the Lemon Blueberry Shortcakes immediately. Enjoy!
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 314.8 g | 114% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 110.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 93 mg | 7% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 550 mg | 12% | |
*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.
