I am just back from a few days at the IACP (International Association of Culinary Professionals) conference in San Francisco, and even though I had the best time with my great blogger girlfriends, I was so happy to see my family when I got back.
And I wanted to make them a great dinner (Tomato Bread Soup, Brussels Sprouts with Bacon and Avocado and Cheese Buns!!) But the crowning glory was this wonderful Lemon Blueberry Shortcake.
Fresh lemons and juicy blueberries spiked with vanilla and creamy tender shortcakes make for a heavenly spring dessert.
Strawberry Shortcake is one of my very favorite summer desserts, and this is a spring version of the same dessert. The shortcakes are so, so amazing and they are laced with lemon zest for a fresh bright flavor.
I topped these with fluffy piles of whipped cream and lemon and vanilla macerated blueberries. It is like melt-in-your-mouth–over-the-top-deliciousness. Easy enough for a weeknight, but decadent and special enough for a dinner party.
Recipe: Lemon Blueberry Shortcake
Ingredients
- -2 cups flour
- -3 Tbs sugar
- -½ teaspoon kosher salt
- -2 teaspoons baking powder
- -½ cup cold butter, cut into small pieces
- -½ cup cold heavy cream plus 1 TB
- -1 teaspoon lemon zest
- Blueberry Topping:
- -1 lb blueberries
- -1 lemons zest
- -¼ cup sugar
- -1 teaspoon vanilla
- Whipped Cream
- -1 ½ cups cold heavy cream
- -2 Tablespoons white sugar
- -1 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 450 degrees. Prepare a sheet pan with a sheet of parchment.
- 2. In the bowl of a food processor, pulse together the flour, sugar, kosher salt and baking powder.
- 3. Add the cold butter and pulse to combine.
- 4. Add the heavy cream and the zest and pulse until you have a very soft dough.
- 5. Transfer to a very lightly floured surface and pat into a disc. Cut into quarters.
- 6. Place the shortcakes on a baking pan. Using the remaining tablespoon of cream rub it over the top of the shortcakes. Bake the shortcakes for 8 to 10 minutes or until slightly golden on top.
- 7. Let cool, even a little bit and split open. Add the whipped cream and a generous scoop of blueberries and serve.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Print Recipe
Blueberries and lemon are the best spring flavors! Yum, I want this today! Cause it is cold and snowing and just really cold! This will cheer me up!
Oh! Thanks Tieghan- I hope it works- it tastes like spring!
Great dessert for spring!
Thanks Maria!
Oh my goodness, this is fabulous!!! xoxo
You have found my weakness… shortcakes are like krypton to me. Can’t… resist!
lol!! yes Sommer, I completely understand….
Blueberries and lemon are an amazing combo. To punch up the lemon flavor, I’d even fold a bit of homemade lemon curd into the whipped cream before serving. Can’t wait to try this recipe out.
Oh yeaaahhhh Kelley. Lemon curd would be phenomenol!!
Yum! Blueberry+Lemon=Match made in heaven! Very Spring appropriate indeed!
this is screaming spring all over my screen! i love the flavors and the fresh berries!!
Gorgeous sugared shortcakes. I am so ready!
Lemon and blueberry is a fabulous combo for shortcakes!
Love the idea of blueberries instead of strawberries in this shortcake!
Loooove! This look insanely delicious!
thank you Katrina!!!
absolutely stunning! I love the combination of lemon and blueberry in baked goods. Hard to resist.
So I always LOVE the cake and cream part of strawberry short cakes, but I hate strawberries. It’s this weird flaw in my taste buds that nobody seems to understand, but I’ve always hated them. Blueberries however, are one of my favorite things, and this dessert looks sooooo good Heather!
Oh great Ari!!!! so glad this sounds good!
Oh my gosh… YUM!!
Oh yum, your shortcake looks and sounds so delicious!
Maybe a little lemon zest in the shortcake dough..? These look and sound delicious!
About how thick should the disk be? I’m thinking of cutting them into 3 inch rounds like I do when I make strawberry shortcake.