Delish Lemon Blueberry Shortcake

I made this Delish Lemon Blueberry Shortcake because life needs more citrusy, berry-studded excuses to eat dessert for breakfast. It’s a slightly fancy shortcake that somehow manages to feel like grandma’s oven hug and a summer picnic in one bite — bright lemon, plump blueberries, and a biscuit that isn’t trying too hard. Try it because it’s easy enough for a midweek treat and impressive enough to convince guests you actually planned ahead.

My family’s contribution to this recipe journey: my husband once tried to help by “pre-pressing” the lemons with his bare hands because he forgot the juicer. He sprayed juice like confetti across the counter, my phone, and the cat (who was not thrilled). The kids cheered, I sighed dramatically, and we still ate the shortcake while sticky and unbothered. Pro tip: supervision + hand sanitizer = fewer sticky incidents.

Time-Saving Hacks

– Use frozen blueberries when fresh ones look like they’ve been through a breakup. They thaw gracefully and save you from panic trips to the market.
– Buy pre-zested lemon or use a microplane you “borrowed” from the utensil drawer. Yes, it’s a tiny cheat, and yes, it counts.
– Make the biscuit dough in a food processor if you want to pretend you’re efficient. Counter mixing is for people who enjoy arm workouts.
– Avoid extra dishes: stir the lemon drizzle in the same bowl you used for whipping cream. I won’t tell if you don’t.

Serving Ideas

– Serve with vanilla ice cream because hot shortcake + cold ice cream = culinary math that always works.
– Pair with a tall glass of iced tea if you’re pretending to be healthy. Add bourbon if you’re not.
– Top with a sprinkle of coarse sugar for drama. Or don’t. Life is short; sometimes plain is perfect.
– Serve with wine if the kids drove you nuts. Don’t judge me; you know you’d do the same.

What to Serve It With

Light salads, a strong coffee, and friends who will pretend this was hard to make so you can feel proud. If someone brings prosecco, marry them.

✔Tips & Mistakes

– Don’t overwork the biscuit dough unless you like brick-shaped regrets. Little lumps = flakiness.
– If your blueberries sink to the bottom, toss them in a teaspoon of flour first. It’s not witchcraft, it’s science.
– Undercook slightly if you prefer gooey centers; overcook slightly if you like practicing patience with a chef’s torch. (Kidding. Sort of.)

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Also: keep the biscuits and the blueberries separate if you want to avoid soggy betrayal; assemble just before serving for maximum texture contrast.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. For a gluten-free twist, use a 1:1 gluten-free flour blend. Want it extra lemony? Add a tablespoon of lemon zest to the whipped cream and watch people swoon.

Frequently Asked Questions

Delish Lemon Blueberry Shortcake

A delightful shortcake loaded with fresh blueberries and a tangy lemon flavor.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 0.5 cups unsalted butter softened
• ▢ 2 teaspoons baking powder
• ▢ 0.5 teaspoons salt
• ▢ 1 cups blueberries fresh
• ▢ 2 large eggs
• ▢ 0.75 cups milk
• ▢ 1 tablespoon lemon zest
• ▢ 0.25 cups lemon juice

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
• In a mixing bowl, cream together softened butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, then stir in the milk, lemon zest, and lemon juice.
• In a separate bowl, mix the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the blueberries.
• Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted comes out clean.
• Allow the cake to cool before serving. Enjoy your lemon blueberry shortcake!

Notes

This cake is perfect for summer gatherings and pairs well with whipped cream.