Lemon Blueberry Shortcake
A delightful summer dessert combining tart lemon and sweet blueberries layered between fluffy biscuits, perfect for any occasion.
Ingredients
Blueberry Filling
- 4 cups fresh blueberries Ensure they are ripe and juicy for a burst of flavor.
- 1/4 cup granulated sugar For sweetening the blueberry filling.
- 1/4 cup lemon juice Freshly squeezed is best for that bright, tangy flavor.
- 2 tablespoons cornstarch This helps thicken the blueberry mixture.
Shortcake Biscuits
- 1/2 cup salted butter (room temperature) The foundation of flaky biscuits, it adds richness.
- 2 cups all-purpose flour A must for creating those tender shortcakes.
- 3 tablespoons granulated sugar A touch to sweeten the biscuits.
- 1 tablespoon baking powder For lift and fluffiness.
- 1 tablespoon lemon zest Elevates the flavor profile with fresh citrus notes.
- 1/4 teaspoon baking soda Adds a bit of extra leavening.
- 1 cup buttermilk This gives the biscuits moisture and tenderness.
Whipped Topping
- 2 cups heavy whipping cream For a rich and fluffy whipped topping.
- 1/4 cup confectioners' sugar Adds sweetness to the whipped cream.
Instructions
Preparation
- In a medium saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and cornstarch. Heat the mixture, stirring occasionally, until it thickens and is bubbly—about 5-7 minutes. Once ready, set it aside to cool.
- Preheat your oven to 450°F (232°C).
- Grate the butter using a box grater and place it in the freezer while you prepare your flour mixture.
Biscuit Making
- In a large bowl, whisk together the flour, 3 tablespoons of sugar, baking powder, lemon zest, and baking soda.
- Incorporate the frozen butter into the flour mixture until coarse crumbs form.
- Gradually pour in the buttermilk and mix gently until the dough comes together.
- Turn the dough onto a lightly floured surface and shape it into a square about 1-inch thick. Cut into squares or use a biscuit cutter for uniformity.
- Place the biscuits onto a baking sheet lined with parchment paper and bake for 14-16 minutes or until golden brown.
Whipped Topping
- In a mixing bowl, beat the heavy cream and confectioners' sugar until stiff peaks form, about 3-4 minutes.
Assembly
- Layer the biscuits with the cooled blueberry topping and a generous dollop of whipped cream. Serve immediately.
Notes
Store leftover blueberry filling and biscuits separately in the fridge for up to 2 days. The blueberry filling can freeze for up to a month.