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Lemon Blueberry Shortcake

A refreshing and delightful dessert combining zesty lemon and sweet blueberries layered between fluffy biscuits and topped with whipped cream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 319
Ingredients Method Notes

Ingredients
  

Blueberry Topping
  • 4 cups fresh blueberries Look for plump, juicy berries; they should be bright in color and free from blemishes.
  • 1/4 cup granulated sugar This will sweeten our blueberry mixture. Adjust to taste if your berries are sweet or tart.
  • 1/4 cup lemon juice Freshly squeezed juice is best for that zingy punch.
  • 2 tablespoons cornstarch Helps to thicken the blueberry topping.
Biscuits
  • 1/2 cup salted butter Use high-quality butter for a richer flavor. Ensure it's at room temperature for ease of mixing.
  • 2 cups all-purpose flour A staple for the biscuits—you can also use whole wheat for a more rustic flavor.
  • 3 tablespoons granulated sugar For sweetening the biscuit batter.
  • 1 tablespoon baking powder The rising agent for fluffy biscuits—ensure it's fresh for the best results.
  • 1 tablespoon lemon zest Fresh lemon zest adds aromatic quality and flavor depth; use zest from organic lemons.
  • 1/4 teaspoon baking soda Helps with lift in combination with buttermilk.
  • 1 cup buttermilk This adds moisture and richness; substitute with milk mixed with a tablespoon of vinegar if needed.
  • 1 tablespoon buttermilk (for brushing) This will make the biscuits glossy and golden.
Whipped Topping
  • 2 cups heavy whipping cream For the fluffy whipped topping—whip to perfection for that perfect texture.
  • 1/4 cup confectioners' sugar Sweetens the whipped cream without making it gritty.

Method
 

Blueberry Topping
  1. In a medium saucepan over medium heat, combine the blueberries, 1/4 cup granulated sugar, lemon juice, and cornstarch.
  2. Stir gently, heating until the mixture thickens (about 8-10 minutes).
  3. Once thick, remove from heat and set aside to cool.
Prepare Biscuits
  1. Preheat your oven to 450°F (230°C).
  2. Grate the butter and place it into the freezer for about 15 minutes—this helps create a flaky texture.
  3. In a large mixing bowl, whisk together the flour, 3 tablespoons granulated sugar, baking powder, lemon zest, and baking soda.
  4. Take the frozen butter and incorporate it into the flour mixture until it resembles coarse crumbs.
  5. Pour in the buttermilk and mix gently until just combined.
Shape the Biscuits
  1. Turn the dough out onto a floured surface. Roll it out to about 1-inch thickness, then fold and roll again to create layers.
  2. Cut out biscuits using a biscuit cutter or a glass, placing them into a greased baking dish.
  3. Brush the tops with the extra buttermilk.
  4. Bake for 14-16 minutes or until golden brown. Cool slightly.
Make Whipped Topping
  1. In a chilled mixing bowl, beat the heavy cream and confectioners' sugar on high speed until stiff peaks form (around 3-5 minutes).
Assemble
  1. Slice each biscuit in half horizontally, spoon a layer of the blueberry filling on one half, and top with whipped cream.
  2. Place the other half of the biscuit on top, add more blueberries, and finish with whipped cream. Serve immediately!

Notes

Store leftover components separately in airtight containers. Prepare the blueberry topping a day in advance! Adjust oven temperature based on your appliance's tendencies.