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Best Lemon Blueberry Shortcakes Recipe

PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE

A strawberry shortcake is the quintessential summer dessert; here, we give it a little makeover. The buttery, flaky biscuits are crowned with a homemade lemon curd (store-bought would be fine!), sweetened blueberries, and an easy whipped cream. It’s tart and sweet—and incredibly good. It feels like a mix between a shortcake and a scone, and makes us wish all biscuits came with fresh lemon curd.

Have you made these yet? Let us know how it went in the comments below!

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Yields:

6


servings

Preparation Time:

0

hours

twenty

mins

Total Time:

1

hour

Four. Five

mins

Lemon Curd

4 tbsp.

(1/2 stick) butter

For Shortcakes

2 1/2 c.

all-purpose flour

1/2 c.

(1 stick) butter, cold and cut into 1/2″ pieces, plus melted butter for brushing

Turbinado sugar, for sprinkling

For Blueberries

Zest and juice of 1/2 lemon

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lemon curd

  1. In a medium saucepan over medium-low heat, cook egg yolks, granulated sugar, lemon zest, lemon juice, and salt, whisking to dissolve sugar. As soon as mixture starts to simmer, reduce heat to low and simmer, whisking constantly, until slightly thickened, about 1 minute. Remove from heat and whisk in butter until combined.
  2. Strain egg yolk mixture through a fine-mesh sieve into a small bowl. Refrigerate until chilled.

biscuits

  1. In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add butter pieces and, using your hands or a pastry cutter, work butter into flour mixture until walnut-size pieces form. Add buttermilk and mix with a wooden spoon until a shaggy dough forms.
  2. Turn out dough onto a work surface and knead until smooth and combined. Pat dough to 3/4″ thick. Using a 3″ round cutter, cut out rounds, gathering scraps and patting 3/4″ thick if needed to get 6 rounds.
  3. Arrange rounds on a parchment-lined baking sheet. Brush tops with melted butter and sprinkle with turbinado sugar. Freeze 15 minutes.
  4. Preheat oven to 400°. Bake biscuits until tops and bottoms are golden, 15 to 18 minutes. Let cool about 15 minutes.

blueberries

In a medium bowl, combine blueberries, granulated sugar, lemon zest, and lemon juice. Let sit 30 minutes.

Whipped Cream And Assembly

  1. In a large bowl, using a hand mixer on medium-high speed (or in a bowl of a stand mixer fitted with whisk attachment), beat cream and powdered sugar until medium stiff peaks form.
  2. Cut biscuits in half. Top bottom half with lemon curd, blueberries, and whipped cream. Close with top half of biscuit.

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lemon blueberry shortcakes

PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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