If you're craving a sweet and tangy dessert with a burst of flavor, look no further than lemon shortcakes with gingered blueberries. This classic combination is sure to please even the most discerning palate. With its light and fluffy shortcakes, bursting with the flavors of lemon and ginger, and its tart and sweet blueberry filling, this dish is perfect for any occasion. Whether you're hosting a special brunch, a summer picnic, or just want to indulge in a delightful treat, this recipe will guide you through the steps of creating this tantalizing dessert.
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BLUEBERRY LEMON SHORTCAKE
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.
Provided by queso144
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 23
Steps:
- 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.
- 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.
- 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.
- Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.
- 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.
- 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.
- 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.
- 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 : Calories 430.4 calories, Carbohydrate 59.3 g, Cholesterol 123.9 mg, Fat 20.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 10 g, Sodium 158.7 mg, Sugar 42.3 g
LEMON SHORTCAKES WITH GINGERED BLUEBERRIES
For the best shortcakes, bake them just before serving. To make that an easy prospect, you can prepare and freeze them in advance: Prepare the dough through Step 3, freeze the shortcakes completely, then transfer them to an airtight container for up to one week. Bake the frozen scones whenever the mood strikes. They'll take a few extra minutes to cook, but will be perfectly tender and fresh. They're wonderful served straight from the oven, but if you plan to layer them with cream and fruit, let them cool to room temperature first.
Provided by Samantha Seneviratne
Categories breakfast, brunch, pastries, dessert
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. In a large bowl, whisk together the flour, 1/3 cup granulated sugar, the lemon zest, baking powder and salt. Add the butter and use your fingers to quickly flatten each piece of butter into the flour mixture. The butter should be pliant but not melty. If it starts to get too soft, refrigerate the mixture for a few minutes before moving on.
- In another large bowl, whisk together the 1/2 cup/120 milliliters heavy cream with the lemon juice and egg until combined. Add the cream mixture to the flour mixture and stir with a fork until the dough is evenly moistened.
- Tip the dough out onto a piece of parchment paper. Work it a few times, just to get the mixture to come together, but don't overwork it. Pat the dough into a 5-inch square. Using a sharp knife, cut the dough into two rectangles, then cut each rectangle crosswise into 3 pieces. Separate them on the parchment paper, slide the parchment paper onto a baking sheet and freeze for 15 minutes.
- Just before baking, brush the top of each shortcake with cream and sprinkle liberally with granulated sugar. Bake until golden brown and a toothpick inserted into the center of one shortcake comes out clean, about 20 minutes. Transfer to a rack to cool completely.
- Meanwhile, in a medium bowl, smash 1/4 cup/35 grams of the blueberries. Add the remaining whole blueberries and crystallized ginger and toss to combine. Whip the cream to medium-stiff peaks with the confectioners' sugar, if using.
- To serve, split the shortcakes in half and top the bottom half with whipped cream and berries. Replace the top.
Nutrition Facts : @context http, Calories 736, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 50 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 31 grams, Sodium 389 milligrams, Sugar 21 grams, TransFat 1 gram
LEMON-BERRY SHORTCAKE
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. -Meryl Herr, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.
Nutrition Facts : Calories 252 calories, Fat 9g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY LEMON SHORTCAKE
I love a good strawberry shortcake, but this recipe is my favorite by far. The citrus zest in the dough adds a refreshing zip to the sweet dessert. -Nancy Hooper, Glen Burnie, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.
Nutrition Facts : Calories 394 calories, Fat 21g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 286mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
LEMON AND BLUEBERRY SHORTCAKES
Steps:
- Curd: Combine lemon juice, sugar, and egg yolks in heavy saucepan. Beat over medium heat until mixture thickens and just comes to a boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. Can be prepared 1 day ahead. Cover and refrigerate.
- Biscuits: Preheat oven to 400 degrees F. With lemon zester, remove peel from lemon in strips. Squeeze lemon and reserve 2 tablespoons juice. Place the rind and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add dry ingredients; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form.
- Gather dough into ball; flatten into a disk. Pat out dough on a lightly floured surface to 3/4-inch thick round. Using floured 2 1/4-inch diameter cutter, cut out rounds. Gather scraps, pat out to 3/4-inch thick round. Cut out 6 rounds, total.
- Place on large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake until cooked through and golden, about 15 minutes. Transfer to plate, cool. Up to this point, the recipe can be made 3 hours ahead.
- Sauce: Combine 1 1/2 cups blueberries, water, blueberry spread, and sugar in small saucepan. Stir gently over medium high heat until mixture comes to a boil and berries begin to release juices, about 2 minutes. Remove from heat; mix in 1 1/4 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits in half horizontally. Place bottoms on 6 plates. Spoon some sauce, the lemon curd mixture over each. Replace biscuit tops. Garnish with fresh blueberries.
LEMON SHORTCAKES WITH BASIL BERRIES
Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla whipped cream. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h35m
Yield Makes 8
Number Of Ingredients 15
Steps:
- Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar, lemon zest, baking powder, and salt in a food processor; pulse to combine. Add butter and pulse until coarse crumbs form, with a few pea-size pieces remaining. Transfer to a bowl; refrigerate 10 minutes.
- Stir in cream until clumps form; knead a few times until a dough forms. On a lightly floured surface, roll dough into a log about 12 inches long and 2 inches in diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake, rotating pan once halfway through, until light golden brown and cooked through, 18 to 20 minutes. Let cool on sheet 2 minutes; transfer to a wire rack and let cool completely.
- Serving: While shortcakes are cooling, toss berries with granulated sugar, lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream with confectioners' sugar and vanilla until soft peaks form. Serve shortcakes with berries and whipped cream, garnished with tiny basil leaves.
LEMON-BERRY SHORTCAKES
Enjoy these wonderful shortcakes made using Bisquick Heart Smart® mix and lemon-berry mixture - a delicious dessert with whipped topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.
- In 12-inch skillet, heat preserves and water over medium heat until preserves are melted. Stir in 1 tablespoon of the sugar mixture, the lemon juice, strawberries and blueberries. Cook 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; set aside.
- In medium bowl, stir Bisquick mix, milk and remaining sugar mixture just until dry ingredients are moistened. On lightly floured surface, press dough to 1/2-inch thickness. Cut dough with 2 1/2-inch round cutter. Place rounds on cookie sheet.
- Bake 10 to 12 minutes or until golden. Split shortcakes in half; spoon berry mixture evenly over shortcake bottoms. Top each with 1 tablespoon whipped topping; cover with shortcake tops.
Nutrition Facts : Calories 269, Carbohydrate 59 g, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 430 mg
LEMON AND BLUEBERRY SHORTCAKES
Categories Bread Citrus Dairy Egg Dessert Bake Blueberry Lemon Cornmeal Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 22
Steps:
- For Curd:
- Combine lemon juice, sugar and egg yolks in heavy medium saucepan. Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For Biscuits:
- Preheat oven to 400°F. Using vegetable peeler, remove peel from lemon in strips. Squeeze 2 tablespoons juice from lemon; reserve juice. Place peel and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add flour, cornmeal, baking powder,salt and baking soda; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into disk.
- Pat out dough on lightly floured surface to 3/4-inch-thick round. Using floured 2 1/2-inch-diameter cutter, cut out rounds. Gather scraps; pat out to 3/4-inch-thick round. Cut out enough additional rounds to equal a total of 6. Place on heavy large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar.
- Bake biscuits until cooked through and golden, about 15 minutes. Transfer to plate. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)
- For Sauce:
- Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan. Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes. Remove from heat. Mix in 1 1/2 cups blueberries. Cool.
- Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits horizontally in half. Place bottoms on 6 plates. Spoon some sauce, then lemon curd mixture over each. Place biscuit tops over. Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.
LEMON AND BLUEBERRY SHORTCAKES
This is all from scratch for those times when you feel like only the very best will do. >The first 3 ingredients are the curd >The next nine are for the biscuits >The rest are the sauce Broken down like that it's not as daunting as it looks It's impossible to use the Zaar time slots for this as it's all in sections. The curd can be made the day before (in fact I recomend it). The biscuit dough is really fast useing the processor and only take 15 mins to bake and making the sauce is easy peasy and not heavily time consuming either. So ignore what it says for time and read the recipe and you'll see what I mean. *wink*
Provided by Annacia
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For Curd:.
- Combine lemon juice, sugar and egg yolks in heavy medium saucepan. Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. (Can be prepared 1 day ahead. Cover and refrigerate.).
- For Biscuits:.
- Preheat oven to 400°F Using vegetable peeler, remove peel from lemon in strips. Squeeze 2 tablespoons juice from lemon; reserve juice. Place peel and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add flour, cornmeal, baking powder,salt and baking soda; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into disk. Pat out dough on lightly floured surface to 3/4-inch-thick round. Using floured 2 1/2-inch-diameter cutter, cut out rounds. Gather scraps; pat out to 3/4-inch-thick round. Cut out enough additional rounds to equal a total of 6. Place on heavy large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake biscuits until cooked through and golden, about 15 minutes. Transfer to plate. Cool. (Can be made 3 hours ahead. Let stand at room temperature.).
- For Sauce:.
- Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan. Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes. Remove from heat. Mix in 1 1/2 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits horizontally in half. Place bottoms on 6 plates. Spoon some sauce, then lemon curd mixture over each. Place biscuit tops over. Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.
Nutrition Facts : Calories 590.4, Fat 32.5, SaturatedFat 19.2, Cholesterol 234, Sodium 368.9, Carbohydrate 72.6, Fiber 4, Sugar 38.5, Protein 6.9
BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS
I used fresh lemon thyme from my garden in place of regular thyme in these short cake biscuits. I still used the fresh lemon peel and they were wonderful!
Provided by KathyP53
Categories Dessert
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. Can be made 3 days ahead, Cover and chill. Bring to room temperature before serving.
- Biscuits: Position rack in center of oven and preheat to 425 degrees.
- Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper.
- Mix buttermilk, lemon peel, and thyme in a small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky).
- Transfer dough to lightly floured work surface. Knead gently just until dough comes together 4-5 turns (do not overwork dough or shortcakes will be tough).
- Pat dough out to 3/4" thick round. Using 3" cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4" thickness. Cut out additional rounds, for 6 rounds total. Transfer rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
- Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
- Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit top.
- Place scoop of vanilla ice cream or dollop of whippped cream alongside each and serve.
Nutrition Facts : Calories 446.6, Fat 12.6, SaturatedFat 7.6, Cholesterol 31.8, Sodium 438.1, Carbohydrate 78.9, Fiber 3.7, Sugar 38.1, Protein 6.7
Tips:
- To make the lemon shortcakes extra fluffy, use cake flour instead of all-purpose flour.
- For a sweeter shortcake, add an extra 1/4 cup of sugar to the batter.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to whisk the dry ingredients together before adding them to the wet ingredients. This will help to prevent lumps in the batter.
- Do not overmix the batter. Overmixing will make the shortcakes tough.
- Bake the shortcakes until a toothpick inserted into the center comes out clean.
- While the shortcakes are baking, make the gingered blueberries. To do this, simply combine the blueberries, sugar, ginger, and lemon juice in a bowl and let them sit for at least 15 minutes.
- Once the shortcakes and blueberries are done, assemble the shortcakes. To do this, split the shortcakes in half and top each half with a scoop of gingered blueberries. Then, add a dollop of whipped cream or ice cream.
Conclusion:
These lemon shortcakes with gingered blueberries are a delicious and easy-to-make dessert that is perfect for any occasion. The shortcakes are light and fluffy, and the blueberries are sweet and tangy. The combination of the two is simply irresistible. So next time you're looking for a special dessert, give these lemon shortcakes with gingered blueberries a try. You won't be disappointed.
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