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Blueberry Lemon Shortcakes

Blueberry Lemon Shortcakes are buttery, not overly sweet fresh blueberry & lemon shortcakes. Filled with delicious lemon whipped cream & fresh blueberries.
Prep Time20 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast, Dessert
Servings: 12
Calories: 413kcal
Author: Sandra


  • 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


  • 2 cups heavy whipping cream
  • ½ cup sugar
  • 6 ounces fresh blueberries
  • lemon zest


  • 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.


Calories: 413kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 331mg | Fiber: 2g | Sugar: 22g | Vitamin A: 810IU | Vitamin C: 9.7mg | Calcium: 150mg | Iron: 1.9mg