Lemon Blueberry Shortcake is homemade buttermilk biscuits made with lemon zest, topped with a juicy blueberry compote and whipped cream. It is a perfect summertime dessert that you can pile high with bright flavors! I also have a more classic Strawberry Shortcake Recipe you may want to try.

Two Lemon Blueberry Shortcake on white plates surrounded by fresh blueberries and lemon wedges.

Shortcake Ingredients & Smart Substitutions

  • Blueberry Topping: The blueberry topping is made with fresh blueberries, which is preferred. However, you could use frozen berries if that is what you have on hand. It is the same mixture I used in my Sheet Pan Blueberry Shortcake and Blueberry Lemon Napoleons, both of which you will want to try, too!
  • Biscuits: The buttermilk biscuits are my homemade recipe with an addition of lemon zest. This gives the biscuits a bright citrus flavor, perfect for this dessert! If you want my amazing biscuit recipe in a larger batch, you can find it in my book, Homestead Recipes!
  • Lemon: You will need 1-2 lemons to have enough freshly squeezed lemon juice (1/4 cup) and lemon zest (1 tablespoon) for this recipe. Zest the lemon before juicing it.
  • Buttermilk: We need buttermilk for the buttermilk biscuits! Have about a tablespoon extra for brushing over the unbaked biscuits. This adds a bit more flavor and helps get the biscuits nice and golden brown.
  • Whipped Topping: I prefer homemade whipped cream (just two simple ingredients). However, you could also use store-bought whipped cream if you are short on time.
Raw ingredients used to make Lemon Blueberry Shortcake: biscuits, blueberries, blueberry sauce, lemons, and whipped cream on a wooden table from overhead.

Can I Use Store-Bought Biscuits?

Sure! If using store-bought biscuits, look for ones compatible with the flavors in the lemon blueberry dessert. Follow the instructions on the packaging for baking. Then, slice in half and top with the blueberry compote and whipped cream. Keep in mind that the store-bought buttermilk biscuits will not have the added lemon zest (like in these homemade biscuits). To get that added lemon flavor in your lemon blueberry shortcake, simply grate some fresh lemon zest and sprinkle it over the biscuits before adding the toppings.

One half of a biscuit topped with whipped cream and blueberry sauce on a white plate on a wooden table with other ingredients surrounding.

Can I Make Lemon Blueberry Shortcake Ahead Of Time?

Yes! All three parts of the recipe can be made in advance. Then, it is ready to go when you are ready to assemble the shortcake. The blueberry mixture can be stored in the refrigerator for up to five days.

If you want to make the biscuits ahead of time, allow them to cool to room temperature. Then wrap tightly with aluminum foil, and place in the refrigerator until ready to serve. When ready, warm them in the oven at the lowest temperature for up to 10 minutes. The whipped topping can be made up to 10 hours in advance, and stored in the refrigerator.

Lemon Blueberry Shortcake on a white plate with lemon zest and more ingredients in background.

How To Store Blueberry Shortcake

To store lemon blueberry shortcake, store each part separately, if possible. If storing the assembled desserts, keep them in the refrigerator, covered, for a day or two at most. Longer storage could make the biscuits soggy.

Lemon Blueberry Shortcake on a white plate on a wooden table.

Lemon Blueberry Shortcake

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Lemon Blueberry Shortcake is homemade buttermilk biscuits made with lemon zest, topped with a juicy blueberry compote and whipped cream. It is a perfect summertime dessert that you can pile high with bright flavors!

Ingredients

Blueberry Topping

  • 4 cups (592 g) fresh blueberries
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (61 g) lemon juice
  • 2 tablespoons cornstarch

Biscuits

  • ½ cup (1 stick / 113 g) salted butter
  • 2 cups (250 g) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon lemon zest, about 1 large lemon
  • ¼ teaspoon baking soda
  • 1 cup (245 g) buttermilk, plus 1 tablespoon

Whipped Topping

  • 2 cups (476 g) heavy whipping cream
  • ¼ cup (31 g) confectioners' sugar

Instructions

Blueberry Topping

  • In a medium saucepan over medium heat, combine blueberries, granulated sugar, lemon juice, and cornstarch.
  • Heat the mixture until the sugar is dissolved, the blueberries are broken down, and it becomes thick and bubbly. Use a fork to break down the blueberries if needed.
  • Set aside to cool as you make the biscuits.

Biscuits

  • Preheat oven to 450°F. Spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
  • Grate butter onto a sheet of parchment paper using the fine edge of a grater. Transfer the grated butter to the freezer while preparing other ingredients.
  • In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and baking soda.
  • Using a fork, incorporate the frozen grated butter into the dry ingredients until the mixture resembles coarse crumbs. Add 1 cup of buttermilk and stir until just combined. Be careful not to overwork the dough.
  • Transfer the dough onto a floured surface and gently press it into a flat square. Fold over once, and press down. Fold over again, and press down. Fold over for a third time and press the dough into squares measuring about 1 ½ inches thick. (You could also make the thickness 1-inch if you want 8 biscuits.)
  • Using a biscuit cutter or round kitchen glass, cut out biscuits. (I used a 3-inch cutter and got 5 large biscuits with enough dough left over for one more small biscuit.) Place the biscuits in the prepared dish, ensuring they are slightly touching. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk.
  • Bake for 14-16 minutes, or until the biscuits are golden brown on top and cooked through. Allow the biscuits to cool to room temperature before assembling.

Whipped Topping

  • To a medium bowl, add heavy cream and sugar. Using a hand mixer, mix at low speed, gradually increasing to medium until the cream thickens. Then, increase the speed to high. Mix until stiff peaks form.

Assembly

  • Slice a cooled biscuit in half. Top one half with blueberries and whipped topping. Cover with the other half of the biscuit. Add more whipped cream and blueberries as desired. Repeat with the remaining biscuits.
  • Serve immediately.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

This is such a delicious dessert! I love the balance of blueberries and lemon. The homemade whipped topping makes this so much better!

Elizabeth

This dessert is lovely! It has the perfect balance of blueberries and lemon flavor. And, the added lemon in the biscuits helped round everything out.

Bella

Wow, these are so good. I couldn't stop eating it! The biscuits are so tender. I love the subtle lemon flavor alongside the sweet blueberries! The creamy whipped topping balances everything out!

Annabelle

These are delicious and simple! They'd be great as a dessert, or even a breakfast treat!

Selena

This is so good. I loved the buttery biscuits with the lemon zest in them! The blueberry filling and homemade whipped cream just made it perfect.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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