These Lemon Blueberry Shortcakes are the perfect Spring treat. Crumbly shortcake, fresh blueberry filling with sweetened lemon whipped cream.
Hiya everyone, I hope you had a good weekend. Spring has Sprung here and I’m loving the sunshine and longer days.
The nicer weather definitely inspires me, recipe wise. I love to think of desserts like these Lemon Blueberry Shortcakes. These are a spring twist on the traditional Strawberry Shortcake.
Shortcakes are actually incredibly simple to make, they only take a few ingredients and you don’t need a mixer to make them. I have a base shortcake recipe that I developed a few years ago and it never fails me. This time round all I did differently, was to add lemon zest.
Other than that, they are the same as ever. Crumbly, flaky and soft. Sliced in half and filled with blueberries and whipped cream, there’s nothing better!
Let’s talk about how to make these Lemon Blueberry Shortcakes…
To begin with I placed flour, sugar, baking powder, salt, bicarbonate of soda and lemon zest into a large bowl. I then added butter and cut the butter into the flour mixture. Once you have a coarse breadcrumb texture, it’s time to add the egg and double cream.
I used plant based double cream, but dairy double cream works as well. I’ve made these shortcakes many times, both with and without dairy. They work perfectly every time.
Once you have added the egg and cream, use a wooden spoon to mix until a soft dough forms. It shouldn’t be overly sticky, but should be one solid lump rather than a dry, crumbly mixture that falls apart.
I break the dough into 8 pieces and roughly shape them into balls. They can be rustic looking, in fact I prefer them like that! I don’t want perfect balls of dough, so I drop them on with a spoon and loosely shape them into rounds with my hands.
I brushed each one with milk and then baked them for 15 minutes, until golden and risen. While they were baking I made the blueberry filling.
It’s a really simple mixture of blueberries, sugar, lemon juice, cornflour and water. I brought it to a boil, then turned down the heat to allow the fruit to simmer. Once the mixture thickened and the fruit softened, I took it off the heat and left it to cool.
After everything is cool, it’s time to make the whipped cream and assemble! I added a little lemon zest and sugar to double cream and then whisked until soft peak. You want it to hold its shape a bit, but be soft and easy to spread. Don’t be tempted to over whisk and get it to stiff peak.
Slice a shortcake in half, spoon on some whipped cream, top with blueberry jam, whack the top on and dig right in. Zesty, full of flavour and perfect for Spring. These Lemon Blueberry Shortcakes are bound to become a family favourite. They taste sublime and it’s amazing how a bit of lemon zest can transform a shortcake!
The homemade blueberry jam is also to die for. I love when the blueberries start to burst so you’re left with some disintegrated berries and some chunks, the texture is just right.
I hope you get to make and enjoy these Lemon Blueberry Shortcakes, I can’t wait to share more Spring recipes with you!
Love this recipe? Then you may love these too!
- Strawberry and Mango Shortcakes
- Strawberry S’mores Shortcakes
- Caramel Apple Shortcakes
- Chocolate and Pear Shortcakes
Lemon Blueberry Shortcakes
- FOR THE SHORTCAKES:
- 2 1/2 cups (350g) plain/all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 3 tbsp white sugar, I used caster
- Zest of 1 large lemon
- 1 stick (113g) unsalted butter, cold and cubed
- 1/2 cup + 3tbsp (165ml) double/heavy cream
- 1 large egg
- Milk to brush tops of shortcakes
- FOR THE BLUEBERRY FILLING:
- 2 cups (300g) blueberries
- 1/4 cup (50g) caster sugar
- 2 tbsp cornflour/cornstarch
- 1/4 cup (60ml) water
- 1 tsp lemon juice
- FOR THE WHIPPED CREAM:
- 1 cup (240ml) double/heavy cream
- 3 tbsp caster sugar
- 2 tbsp lemon curd
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.
- Place the flour, baking powder, bicarbonate of soda, salt, sugar, lemon zest and butter into a large bowl. Either using your fingers or a pastry cutter, cut/rub the butter into the flour mixture and continue until you have a coarse breadcrumb texture.
- Add in the egg and double cream and bring together into one large lump of dough with a wooden spoon or your hands. Dough shouldn't be overly sticky, it should hold together into one large lump, but not be crumbly or really sticky.
- Divide the mixture into 8 and loosely shape into rounds. Place 2 inchs apart on your baking tray. You can shape these into perfect rounds, but I prefer a more rustic look, so loosely shape them and leave them with a few knobbly bits!
- Brush each shortcake with a little milk and place in the oven for 13-17 minutes, mine took 15. They should be slightly golden, rise and feel springy to the touch.
- While the shortcakes are baking, make the blueberry filling. Place the blueberries, caster sugar, cornflour and water into a medium sized saucepan over a medium heat. Bring to a boil and then turn the heat down a little to simmer. Keep stirring so the mixture doesn't stick. Cook until the mixture is thickened and the berries are bursting (around 10 minutes). I like to have chunks in my jam, so I don't cook until everything is smooth. As you stir some berries will burst. You want the mixture to stick to your spoon, but still be spreadable.
- Leave the shortcakes and blueberry filling to cool completely. Once cooled, it's time to make the cream and assemble.
- Place the cream, sugar and lemon curd into a large bowl and whisk until it reaches just past soft peak stage. You want it to hold its shape, but still be soft and spreadable. When you pull the whisk out it should briefly hold a loose peak and then the tip will fall over and the mixture will smooth out.
- To assemble: Slice a shortcake in half, spoon some blueberry mixture onto the base, top with some whipped cream, place the top back on and dig in!
- Assembled, shortcakes are best eaten at that time. However, the component parts will keep in an airtight container, in the fridge, for 4 days. Lemon Blueberry Shortcakes are best served at room temperature.