Blueberry Lemon Shortcakes are buttery, not overly sweet fresh blueberry & lemon shortcakes. Filled with delicious lemon whipped cream & fresh blueberries.
Breakfast is one of my favorite meals for the day. And sometimes you just have to switch things up and that is exactly what I did with these Blueberry Lemon Shortcakes. The other morning before my kids were even up I realized that we were low on milk and my desire to go to the store was zilch. I was right in the middle of packing up our kitchen and so I just didn’t want to leave. So instead I decided I would need to make something for breakfast and surprise the kids.
At one glance I saw I had a ton of blueberries because they are on sale, lemons and heavy whipping cream. That’s when I thought I could easily make some shortcakes and homemade whipped cream. To add some pizazz I whipped in some mascarpone into the whipped cream along with some lemon zest… okay, now I am drooling thinking about it. (I didn’t add the mascarpone to the recipe below as I didn’t measure, so if you are wanting to add that just go by your own taste.)
Once the shortcakes were ready my kids saw them and asked when they could eat them. Their jaws dropped when I told them they could have one for breakfast. Aiden my oldest had a friend over and he couldn’t believe what they were eating, he asked to come for every meal here.
These shortcakes rocked my world and will become a weekly meal or sweet treat for us. Whether I serve them for breakfast or as a dessert these Blueberry Lemon Shortcakes are a new to-go-to.
Enjoy! XOXO San
How do you make Blueberry Lemon Shortcakes?
Preheat the oven to 400 degrees F & prepare a baking sheet by covering the sheet with a piece of parchment paper, set aside.
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs.
Add the lemon zest and toss to combine. Stir in milk, lemon juice, & vanilla until well combined and dough starts to come together.
Once it starts to stick together add in 6 ounces of fresh blueberries, knead together. Remove it from the bowl and knead together it on a floured surface, 5 or 6 times.
Then roll into a 1-inch-thick disk. Using a 3-inch biscuit cutter cut out biscuits. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.
Place the biscuits on a prepared baking sheet. Brush each biscuit with milk and sprinkle with sugar. Bake until the tops are golden brown, about 18-22 minutes. Let biscuits cool completely on the baking sheet.
Prepare whipped cream while biscuits are cooling.
Using a hand mixer or stand mixer, add heavy whipping cream and sugar, beat on high for 4-6 minutes until cream is whipped and soft peaks form, I like mine peaks firm, so I beat for another minute after that.
To prepare shortcakes, cut biscuits using a serrated knife, top the bottom halves with whipped cream, then top with the blueberries. Add the top half of the shortcake and sprinkle with lemon zest.
Serve immediately.
Love fresh blueberries? Try these Banana Blueberry Muffins or my Baked Blueberry Cake Donuts.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Blueberry Lemon Shortcakes
Ingredients
- 3 1/4 cups all-purpose flour plus more for dusting
- 2 tablespoons baking powder
- 1/2 cup granulated sugar
- 1 teaspoons fine sea salt
- 6 tablespoons cold unsalted butter cut into cubes
- 6 ounces fresh blueberries
- 3 tablespoons lemon zest
- 1 lemon juiced
- 1 cup cold milk plus 2 tablespoons for brushing
- 1 teaspoons vanilla extract
- 2 tablespoons sugar
Filling
- 2 cups heavy whipping cream
- ½ cup sugar
- 6 ounces fresh blueberries
- lemon zest
Instructions
- Preheat the oven to 400 degrees F & prepare a baking sheet by covering the sheet with a piece of parchment paper, set aside.
- In a medium bowl, whisk together the flour, baking powder, sugar and salt.
- Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs.
- Add the lemon zest and toss to combine. Stir in milk, lemon juice & vanilla until well combined and dough starts to come together.
- Once it starts to stick together add in 6 ounces of fresh blueberries, knead together. Remove it from the bowl and knead together it on a floured surface, 5 or 6 times.
- Then roll into a 1-inch-thick disc. Using a 3-inch biscuit cutter cut out biscuits. Knead the scraps together, re-roll and cut out rounds until all the dough has been used.
- Place the biscuits on a prepared baking sheet. Brush each biscuit with milk and sprinkle with sugar. Bake until the tops are golden brown, about 18-22 minutes. Let biscuits cool completely on the baking sheet.
- Prepare whipped cream while biscuits are cooling.
- Using a hand mixer or stand mixer, add heavy whipping cream and sugar, beat on high for 4-6 minutes until cream is whipped and soft peaks form, I like mine peaks firm, so I beat for another minute after that.
- To prepare shortcakes, cut biscuits using a serrated knife, top the bottom halves with whipped cream, then top with the blueberries. Add the top half of the shortcake and sprinkle with lemon zest. Serve immediately.
This shortcake is such a great summer dessert
The blueberry/lemon combo is one of my all-time favorites! These look phenomenal!
Breakfast is my favorite too. : ) And I love that you made these for breakfast, they look amazing!