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These Lemon Blueberry Shortcakes are the perfect Spring treat. Crumbly shortcake, fresh blueberry filling with sweetened lemon whipped cream.

Lemon Blueberry Shortcakes

These Lemon Blueberry Shortcakes are the perfect Spring treat. Crumbly shortcake, fresh blueberry filling with sweetened lemon whipped cream.

Servings 8
Author Annie N


  • 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
  • 2 cups (300g) blueberries
  • 1/4 cup (50g) caster sugar
  • 2 tbsp cornflour/cornstarch
  • 1/4 cup (60ml) water
  • 1 tsp lemon juice
  • 1 cup (240ml) double/heavy cream
  • 3 tbsp caster sugar
  • 2 tbsp lemon curd


  1. Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat.

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. Leave the shortcakes and blueberry filling to cool completely. Once cooled, it's time to make the cream and assemble.

  8. 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.

  9. 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!

  10. 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.