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Lemon Blueberry Shortcake

A perfect balance of tart and sweet, this Lemon Blueberry Shortcake features flaky biscuits, a vibrant blueberry filling, and whipped cream for the ultimate summer dessert delight.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Blueberry Filling
  • 4 cups fresh blueberries Use ripe, in-season blueberries for the best flavor. If unavailable, frozen blueberries work, but make sure to adjust the sugar.
  • 1/4 cup granulated sugar Sweetens the filling perfectly.
  • 1/4 cup lemon juice Slice your lemons and squeeze for that fresh, zesty touch.
  • 2 tablespoons cornstarch Thickens the filling, creating that luscious sauce.
For the Shortcakes
  • 1/2 cup salted butter (room temperature) I love using higher-end brands like Kerrygold for richer flavor.
  • 2 cups all-purpose flour Opt for unbleached flour for a more wholesome taste.
  • 3 tablespoons granulated sugar For sweetness in the biscuits.
  • 1 tablespoon baking powder This helps the biscuits rise beautifully.
  • 1 tablespoon lemon zest Zest from organic lemons gives a vibrant burst of flavor.
  • 1/4 teaspoon baking soda Balances the acidity from the lemons.
  • 1 cup buttermilk (room temperature) If you don't have buttermilk, mix regular milk with a splash of lemon juice to mimic the acidity.
  • 1 tablespoon buttermilk (for brushing) Adds a lovely golden finish to the biscuits.
For the Whipped Cream
  • 2 cups heavy whipping cream Use fresh cream for the best texture.
  • 1/4 cup confectioners' sugar Adds sweetness without the grit of granulated sugar.

Method
 

Preparation
  1. In a medium saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and cornstarch. Cook and stir until the mixture thickens, about 5-7 minutes. Set aside to cool while you prepare the biscuits.
  2. Preheat your oven to 450°F (230°C). Spray an 8×8-inch baking dish with nonstick spray to prevent sticking.
  3. Grate your butter and place it in the freezer for about 10 minutes. This helps to create flaky layers in the biscuits.
  4. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and baking soda.
  5. Use a fork to incorporate the frozen butter into the flour mixture until it resembles coarse crumbs.
  6. Pour in the buttermilk and gently stir the mixture until just combined. Be careful not to over-mix, as this can lead to tough biscuits.
  7. Roll out the dough on a lightly floured surface and fold it over several times to create layers. Then, cut out biscuits using a round cutter. Place them in the prepared dish and brush the tops with buttermilk.
  8. Bake for 14-16 minutes, or until the tops are golden brown. Let the biscuits cool slightly before assembling.
  9. In a mixing bowl, beat the heavy cream with confectioners' sugar until stiff peaks form.
  10. Slice the biscuits in half horizontally. Spoon a generous amount of the blueberry filling onto the bottom half, add a dollop of whipped cream, and then place the other half on top. Repeat until you’ve used all the biscuits.
  11. Serve immediately and enjoy your Lemon Blueberry Shortcake fresh!

Notes

If you have leftovers, store the assembled shortcakes in the refrigerator for up to 2 days. For best texture, keep biscuits and filling separate. You can prepare the blueberry filling a day in advance and store it in the fridge.