Blueberry lemon shortcake combines the sweetness of blueberries with the tartness of lemon; all wrapped up in a fluffy, buttery shortcake. 

If you want a new dessert recipe this summer, look no further than this easy lemon blueberry shortcake! It’s a fun twist on the classic strawberry shortcake, made with an easy, no-fuss lemon shortcake recipe, fresh whipped cream, and an easy blueberry sauce.

There is nothing like sweet blueberries and whipped cream to sweeten your summer day!

Ingredients

Shortcakes 

2 cups all-purpose flour

1/4 cup white sugar

One tbsp of baking powder

1/2 teaspoon salt

Zest of 1 lemon

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

2/3 cup heavy cream

One teaspoon of lemon extract

Blueberry Sauce 

1 pint of fresh blueberries

Two tablespoons of confectioner sugar

One teaspoon of fresh lemon juice

Fresh Whipped Cream 

1 cup of heavy cream

Two tablespoons of confectioner sugar

One teaspoon of lemon extract, or you can also substitute  vanilla extract

lemon zest

Optional ingredients: lemon curd or fresh mint for a garnish.  You can also add more berries! Blackberries, raspberries, or strawberries would taste delicious with this recipe!  If you have another recipe for cake, basic scones, shortbread, or biscuits that you would use instead, I encourage you to use it!

You can also add ice cream to your shortcake!

Equipment

large bowl or bowl of a stand mixer 

baking sheet

parchment paper 

hand mixer 

wooden spoon 

How do you make fresh whipped cream?

1. Place cream, extract, and sugar in a medium-sized mixing bowl.
2. Mix for 2-4 minutes using a hand mixer or until the cream turns into stuff peaks.
3. Serve immediately

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add the cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.

3. Pour in the heavy cream and vanilla extract. Stir until the dough comes together. Be careful not to overmix.

4. Shape the shortcakes: Turn the dough onto a lightly floured surface. Pat it into a 3/4-inch thickness. Use a biscuit cutter to cut out rounds of dough. Place the rounds onto the prepared baking sheet, leaving some space between each one.

5. Bake the shortcakes in the oven for 12-15 minutes or until golden brown.

6. Make blueberry sauce while the shortcakes are baking.  Mix blueberries, lemon juice, and confectioners sugar in a saucepan over medium heat until the mixture has a saucelike texture and is sweetened to your liking.

7. Assemble your blueberry shortcake using fresh whipped cream and blueberry sauce.

Print

Ingredients

Shortcakes 

• 2 cups all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• zest of one lemon
• 1/2 cup cold butter Cut into cubes
• 2/3 cup heavy cream
• 1 teaspoon lemon extract

Blueberry Sauce

• 1 pint fresh blueberries
• 2 tablespoons confectioner sugar
• 1 teaspoon fresh lemon juice

Fresh Whipped Cream

• 1 cup heavy cream
• 2 tablespoons confectioner sugar
• 1 teaspoon lemon extract
• lemon zest

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add the cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.

3. Pour in the heavy cream and vanilla extract. Stir until the dough comes together. Be careful not to overmix.

4. Shape the shortcakes: Turn the dough onto a lightly floured surface. Pat it into a 3/4-inch thickness. Use a biscuit cutter to cut out rounds of dough. Place the rounds onto the prepared baking sheet, leaving some space between each one.

5. Bake the shortcakes in the oven for 12-15 minutes or until golden brown.

6. Make blueberry sauce while the shortcakes are baking.  Mix blueberries, lemon juice, and confectioners sugar in a saucepan over medium heat until the mixture has a saucelike texture and is sweetened to your liking.

7. Assemble your blueberry shortcake using fresh whipped cream and blueberry sauce.

If you like this recipe, try my other blueberry lemon recipes!

Blueberry Lemon Sugar Cookies

Blueberry Lemon Broccoli Salad 

Blueberry Lemon Oatmeal Muffins 

Blueberry Brussels Sprouts 

Blueberry shortcake is a great recipe to make using seasonal blueberries. It’s a way to switch up traditional strawberry shortcake. I love how lemon and seasonal blueberries combine to make this mouthwatering dessert!

Did you make this lemon blueberry shortcake? I would love to hear how it turned out for you!  Please comment below this blog post or tag me on social media and let me know how it turned out for you!  You can find me on Pinterest, Instagram, Facebook, and Twitter.