Lemon Blueberry Shortcake
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!
Servings: 5 desserts
Calories: 859kcal
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 8x8-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.
Nutrition
Serving: 1shortcake | Calories: 859kcal