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Lemon Blueberry Shortcakes

Course Dessert
Cuisine American
Keyword bread
Total Time 1 hour
Servings 8
Author Christine Ma

Ingredients

Lemon biscuits

  • 2 ½ cups all-purpose flour (370 grams)
  • ⅓ cup granulated sugar (67 grams)
  • 2 tablespoons lemon zest
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons cold butter, cut into small chunks (141 grams)
  • ½ cup buttermillk plus extra for brushing (125 ml)
  • 3 tablespoons lemon juice
  • 1 large egg
  • 2-3 tablespoons coarse sugar

Blueberry curd

  • 16 ounces blueberries divided
  • ½ cup granulated sugar (100 grams)
  • 1 large egg
  • 2 large egg yolks
  • 1 tablespoon lemon juice
  • 2 tablespoons cold butter (28 grams)

Lemon cream cheese frosting

  • 8 ounces cream cheese, softened at room temperature
  • ¼ cup powdered sugar (33 grams)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Prepare lemon biscuit dough. Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl. Add butter and use a pastry cutter to cut the butter into the dry mixture. The mixture should resemble coarse crumbs.
  • Whisk together buttermilk, lemon juice, and the egg in a medium bowl. Add to butter flour mixture, stirring just until combined. Use your hands to shape the dough in a square. Fold the dough in half, then pat down until it's about 1-inch thick. Fold the dough again and pat down into a rectangle that's about ¾-inch thick. Cut the dough into 8 equal portions and place on the prepared baking sheet. Chill biscuits in the fridge for 15 minutes.
  • Meanwhile, make the blueberry curd. Puree 12 ounces blueberries until smooth and strain, discarding any skins. Heat blueberry puree in a medium saucepot over medium heat until it's reduced to ½ cup. Remove from heat and let cool slightly.
  • Combine cooled blueberry puree with sugar, egg, egg yolks, and lemon juice in a medium saucepot, whisking until combined. Bring to a simmer over medium heat, whisking frequently. Continue to simmer for 4-5 minutes or until curd is thickened. Remove from heat and add butter, stirring until butter has melted into the curd. Transfer curd to a bowl and place plastic wrap directly on top of the surface. Let cool.
  • Remove biscuits from the fridge and brush the tops with buttermilk. Sprinkle a generous amount of coarse sugar on top of each biscuit and bake for 15-18 minutes or until golden brown. Remove from oven and let cool.
  • Beat together cream cheese with powdered sugar, lemon juice, and lemon zest until smooth.
  • Slice biscuits in half and top bottom half with cream cheese frosting. Spoon a dollop of blueberry curd on top and sprinkle fresh berries. Place remaining biscuit half on top and serve.

Notes

The blueberry curd and cream cheese frosting can be prepared up to 3 days in advance. Bring cream cheese frosting to room temperature before assembling shortcakes.