Blueberry Lemon Shortcakes

Blueberry Lemon Shortcakes are buttery, not overly sweet fresh blueberry & lemon shortcakes. Filled with delicious lemon whipped cream & fresh blueberries.

Prep Time 20

Cook Time 20

Total Time 45

Servings

Calories 413kcal

Author Sandra

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.

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