Wednesday, April 10, 2013

Blueberry Lemon Shortcake

 photo 31d64b49-c4b9-4983-8eae-09011a4e9716_zps5d280dc9.jpg

Blueberry Lemon Shortcake

Strawberries aren't the only fruit that makes a simple Shortcake luscious! - My Blueberry Lemon Shortcake is a must try!

Blueberry Lemon Shortcake by Angie Ouellette-Tower for photo 004_zpsfb19a91c.jpg

1/2 cup butter (room temperature)
2 cups flour
1 tablespoon granulated sugar (plus 2 more tablespoons for the top of the shortcakes)
1 teaspoon lemon rind
1/2 teaspoon vanilla extract
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
In a medium mixing bowl, stir together the flour, sugar, salt, baking powder & lemon rind.  Now, blend in the butter with a "pastry cutter" until it resembles a streusel topping (or nickel size chunks).  Stir in the milk and knead with your hands until all of the dough forms a ball.  Roll the dough into a cylinder and slice into puck size shortcakes (see picture above) - you should have about 8 to 10 shortcakes.  Finally dip each shortcake top into some sugar & place non-sugared side down on a parchment lined cookie sheet.  Bake in a preheated 450 degree oven for 10 to 12 minutes (or until desired golden brown color & desired "doneness" is achieved)
Blueberry Topping
3 cups blueberries (fresh, washed & drained)
1/8 cup of lemon juice
1/4 cup granulated sugar

Place the blueberries in a mixing bowl & lightly mash them with a potato masher - just until they have slightly popped open.  Add the lemon juice & sugar and stir until combined.  Allow this topping to sit at room temperature for about 20 minutes.
Whipped Cream
1 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons blueberry jam or blueberry syrup (optional)
With an electric mixer - whip the cream until you start to see it come together.  Add the sugar before stiff peaks form in the whipping cream.  Continue to whip until the sugar is dissolved and for an extra special whip cream - add some blueberry jam or blueberry syrup after the sugar has been combined.  Continue whipping until stiff peaks have formed.
Allow the shortcakes to cool.  Then, place a shortcake on each plate (if you like your shortcake to soak up the blueberry juices then you may break the shortcake into a few pieces first), pour about 1/3 cup of the Blueberry Topping on top of each shortcake and finally top with some whipped cream.  ENJOY!! 

Blueberry Lemon Shortcake by Angie Ouellette-Tower for photo 010_zpsaf2a94be.jpg

See also: Strawberry Shortcake from Scratch

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by Angie Ouellette-Tower for photo Day_zpsb50f87c9.jpg

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  1. looks delish and easy to do.. thanks for sharing!

    Btw, thanks for joining the collective link party. I hope to see you again on my blog soon! followed your blog too

  2. That looks so good. It looks like something served at the small tea room here in town. Pretty and tasty!

  3. Oh goodness I love strawberry but you're making me want blueberry version.

    Stopping by Adorned From Above.

    Alexis from Running Away? I'll Help You Pack!

  4. Wow, looks fabulous! Just printed, pinned and can't wait to try it out! Just joined your GFC too! Thanks! :)

  5. Oh my, this looks delicious! Lemon-blueberry is a favorite combo of mine. Pinning! Found you via Aloha Friday!

  6. That looks super tasty and I have all the ingredients on hand! Even the blueberries! I believe you have just made my weekend!

  7. This looks wonderful! I know my husband will love it. Thanks so much for sharing with us at our party! We appreciate you!
    Have a wonderful day!
    Joye & Myrna
    The Busy Bee's

  8. I would love a portion {or two!}, thank you :-) This looks delicious - hope I can still find blueberries as we are now in the middle of Autumn ! Thank you for linking this up at our ALL MY BLOGGY FRIENDS party :-) {I shared this on Google+ today}

  9. Oh the thought of lemon with blueberry is heavenly. Thanks so much for sharing this Spring recipe with us on foodie friday.


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