Blueberry Lemon Shortcake

5.0
(2)

I created this dessert for a company bake off, and it won first place! Light, tangy and not too sweet, this dessert is quick and easy to make. The blueberry sauce and lemon curd can be prepared ahead of time and kept in the refrigerator for up to two weeks. Top with whipped cream and fresh blueberries.

1
Prep Time:
1 hrs
Cook Time:
35 mins
Additional Time:
1 hrs
Total Time:
2 hrs 35 mins
Servings:
20
Yield:
20 servings

Ingredients

  • ½ cup white sugar

  • cup water

  • 2 tablespoons cornstarch

  • 2 cups blueberries

  • 2 eggs

  • 3 egg yolks

  • ½ cup white sugar

  • 2 tablespoons milk

  • ¼ teaspoon salt

  • 2 large lemons, zested and juiced

  • cup butter, cut into small pieces

  • 3 cups all-purpose flour

  • ½ teaspoon baking powder

  • 1 cup milk

  • 1 ½ teaspoons lemon extract

  • 1 teaspoon coconut extract

  • 1 teaspoon vanilla extract

  • 1 teaspoon butter extract

  • ½ teaspoon almond extract

  • 3 cups white sugar

  • 1 cup butter, softened

  • ½ cup shortening

  • 5 eggs

Directions

  1. Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.

  2. Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.

  3. Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.

  4. Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.

  5. Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.

  6. Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.

  7. Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  8. Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.

Nutrition Facts (per serving)

430 Calories
20g Fat
59g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 430
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 50%
Cholesterol 124mg 41%
Sodium 159mg 7%
Total Carbohydrate 59g 22%
Dietary Fiber 1g 5%
Total Sugars 42g
Protein 5g
Vitamin C 10mg 51%
Calcium 49mg 4%
Iron 1mg 8%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love