Delight your taste buds with our Blueberry Lemon Shortcake, a perfect fusion of sweet and citrusy flavors. Tender shortcakes, adorned with a zesty hint of lemon, cradle a generous serving of plump blueberries. The combination of soft, buttery cake and the burst of juicy berries creates a symphony of textures and tastes in every bite. Finished with a dollop of whipped cream or a drizzle of lemon glaze, our Blueberry Lemon Shortcake is a delightful dessert that captures the essence of summer and leaves a lingering, satisfying sweetness on your palate.
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup heavy cream
1 teaspoon vanilla extract
2 cups fresh blueberries
Zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons honey
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Pour in the heavy cream and vanilla extract. Stir the mixture until it forms a soft dough.
Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat it into a 3/4-inch thick round.
Using a 3-inch round cookie cutter or a drinking glass, cut out circles from the dough and place them on the prepared baking sheet.
In a separate bowl, toss the fresh blueberries with the lemon zest, lemon juice, and honey until well coated.
Spoon the blueberry mixture over half of the dough circles. Top with the remaining dough circles to form mini shortcakes.
Bake in the preheated oven for 15-18 minutes or until the shortcakes are golden brown and cooked through.
Let them cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 15-18 minutes | Total Time: 30-33 minutes
Kcal: 260 kcal | Servings: 8 servings
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