The Best Lemon Blueberry Shortcake Recipe For Spring Gatherings

Brighten your dessert table with this irresistible Lemon Blueberry Shortcake recipe A perfect harmony of flavors, this dessert features fluffy homemade biscuits layered with sweet-tart blueberries and zesty lemon-infused whipped cream. The buttery shortcake soaks up the juicy berries, while the fresh lemon adds a sunny, sophisticated twist.

What makes this Lemon Blueberry Shortcake recipe special? It’s easier than traditional layer cakes yet just as impressive, ready in under an hour, and celebrates the best of spring and summer fruits. Serve it at brunches, picnics, or as a sweet ending to family dinners—it’s guaranteed to earn compliments!

Why You’ll Love This Lemon Blueberry Shortcake Recipe

This bright, berry-packed dessert is a game-changer for three simple reasons:

1. Sunshine in Every Bite 🌞
   The dynamic duo of zesty lemon and sweet blueberries creates a flavor that’s both vibrant and balanced—like summer on a plate.
2. Texture Heaven ☁️
   Flaky, buttery biscuits soak up the juicy berry filling, while pillowy whipped cream adds cloud-like lightness.
3. Effortlessly Impressive ⏱️
   No fancy skills needed! With just 45 minutes and simple ingredients, you’ll create a dessert that looks (and tastes) bakery-worthy.

Bonus: It’s naturally versatile—swap berries seasonally, add a mint garnish, or serve it warm with vanilla ice cream!

Quick Facts

What You’ll Need

For the Shortcake Biscuits:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (cold, cubed)
• 2 tsp lemon zest
• ¾ cup whole milk
• 1 tbsp fresh lemon juice

For the Blueberry Filling:

• 2 cups fresh blueberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

For the Whipped Cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For Garnish (Optional):

• Extra blueberries
• Lemon slices
• Fresh mint leaves

Let’s Make It!

Step 1: Prepare the Shortcake Biscuits

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in the milk and lemon juice just until the dough comes together (do not overmix).
5. Turn the dough onto a floured surface, gently pat into a 1-inch thick circle, and cut into 8 wedges.
6. Place on the baking sheet and bake for 12-15 minutes until golden. Let cool.

Step 2: Make the Blueberry Filling

1. In a saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release juices. Let cool.

Step 3: Whip the Cream

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 4: Assemble the Shortcakes

1. Slice each biscuit in half horizontally.
2. Spoon a layer of blueberry filling on the bottom half.
3. Top with a generous dollop of whipped cream.
4. Place the other biscuit half on top and garnish with extra berries and lemon zest.

Conclusion

This Lemon Blueberry Shortcake is the ultimate summer dessert—light, fruity, and bursting with fresh flavors! The tender biscuits, juicy blueberries, and fluffy whipped cream make every bite irresistible. Whether you’re serving it at a picnic, family dinner, or just treating yourself, this recipe is a guaranteed hit.

Did you try this recipe? Share your creations with us in the comments or tag us on social media! And if you love fruity desserts, check out our Strawberry Rhubarb Crumble or Peach Cobbler for more sweet inspiration.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work well—just thaw and drain excess liquid before cooking.

2. How do I store leftover shortcake?

Store biscuits separately in an airtight container for up to 2 days. Assemble with filling and cream just before serving.

3. Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

4. Can I use store-bought whipped cream?

Yes, but homemade whipped cream tastes fresher and less sweet.

5. How can I make the shortcakes more lemony?

Add an extra teaspoon of lemon zest to the biscuit dough and a splash of lemon juice to the whipped cream.

Wrapping It Up

There you have it—a simple, delicious, and crowd-pleasing Lemon Blueberry Shortcake that’s perfect for any occasion! The balance of tangy lemon and sweet blueberries makes this dessert a standout, and the fluffy biscuits ensure every bite is pure bliss.

Ready to bake? Grab those fresh berries and get started—you won’t regret it! And don’t forget to let us know how yours turns out. Happy baking! 🍋💙