Lemon Blueberry Shortcakes – Buttery shortcakes are cut in half and topped with freshly whipped cream and sweetened blueberries in fresh lemon juice.
Shortcakes have been a love of mine since I was little. For those who don’t know, a shortcake is a buttery, crumbly version of a cake. I find it similar to a biscuit but just a little sweeter.
The strawberry shortcake is the most common, but why should strawberries get all the attention?? Blueberries are also so lovely in desserts so I thought they would make a wonderful partner to the classic shortcake.
In my Lemon Blueberry Shortcakes, I add a little fresh lemon zest to the pastry dough. Fresh lemon juice is tossed with the blueberries to bring an added punch of lemon flavor.
Here are my Lemon Blueberry Shortcakes!
Tips & Tricks
- Cold butter. The key to flaky shortcakes is cold butter. That’s why we freeze the butter and dry ingredients after mixing them together. Do not skip this step!
- Folding the dough = tall layers. To get those gorgeous layers on the biscuits, there’s an easy folding technique I use. It’s similar to how we get the layers in croissants. You simply roll out the dough, fold, turn and roll again. We only repeat this process a few times so we don’t work the dough too much and a few times is just enough to get tons of layers.
- Let the shortcakes cool. While I am usually all about enjoying a pastry right out of the oven, you’ve got to let these shortcakes cool before adding the whipped cream. The heat will deflate the whipped cream, causing it to melt all over the plate. So we want the shortcakes to be closer to room temperature.
Lemon Blueberry Shortcakes
For the shortcakes:
- 1 4 ounce-stick butter unsalted, cold
- 2 cups all-purpose flour
- 4 teaspoons granulated sugar plus more for sprinkling
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons salt
- 1½ teaspoon lemon zest
- 1/2 cup cooked ham diced
- ¾ cup sour cream
- ⅓ cup heavy cream
For the blueberries:
- 1½ pounds fresh blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
For the whipped cream:
- 1⅔ cup heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
- ¼ cup sour cream
- Preheat oven to 400 degrees (if you have a dark baking sheet, lower by 25 degrees). Prep baking sheet by lining with 1 sheet of parchment paper. Set aside.
- For the blueberries, add blueberries, sugar, and lemon juice in a medium bowl. Toss together and set aside. Toss regularly to help the sugar dissolve into the lemon juice. Set aside.
- In a large bowl, add flour, baking powder, baking soda, sugar, and salt. Grate butter using the shredding side of a box grater and place into the flour mixture. Toss together to combine. Place into the freezer for 10 minutes.
- Remove from freezer and toss in lemon zest until evenly combined with flour mixture. In a small bowl, whisk sour cream and heavy cream together. Create a well in the flour mixture and pour in the cream mixture. Mix with a wooden spoon about 15 times around. Don't worry if it's not completely mixed.
- Flour your kneading surface. Pour out shortcake mixture onto counter and work together with your hands until the mixture is no longer dry and crumbly. Flour your rolling pin and begin to roll out the dough into a rectangle until it's about 3/4-inch thick. Fold in half so the short edges touch. Rotate the dough and repeat this again 4 more times, adding flour as needed to prevent sticking. Roll out into one final rectangle that is 7" x 5½".
- Cut rectangle of dough once down the middle lengthwise. Cut each half into 3 smaller rectangles of the same size. Place onto prepared baking sheet. Sprinkle the tops with granulated sugar. Bake biscuits in a preheated oven for 20-25 minutes, or until they start to brown on the edges. Remove from oven.
- While the shortcakes cool, make the whipped cream. Add the heavy cream, sugar, vanilla, and a pinch of salt to a bowl of a stand mixer. Mix on medium until the whipped cream turns into soft peaks. Add in the sour cream and mix just until combined.
To assemble the shortcakes:
- Slice a slightly cooled shortcake down the center to produce two halves. Top one half with a ½ cup of whipped cream. Add a ¼ cup of blueberries on top with some juice. Top with the other half of the shortcake and serve immediately.