Blueberry Lemon Curd Shortcakes

Name: Blueberry Lemon Curd Shortcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1.25 cups all-purpose flour; 1/2 tsp salt; 1 Tbsp sugar; 2 tsp baking powder; 1 cup heavy whipping cream; 1 cup blueberries; 1 cup heavy whipping cream; 2 Tbsp sugar; 1 tsp vanilla extract; 3/4 cup lemon curd; 1 cup blueberries

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6
Calories
56452 kcal
Course
Dessert
Cuisine
American

Blueberry Lemon Curd Shortcakes

Nancy Wheeler

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Fresh blueberries, tangy lemon curd, creamy homemade whipped cream, and fluffy biscuits make these Blueberry Lemon Curd Shortcakes a totally epic dessert!

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Ingredients

Servings

Blueberry Biscuits

1.25 cups all-purpose flour $0.13
1/2 tsp salt $0.03
1 Tbsp sugar $0.02
2 tsp baking powder $0.08
1 cup heavy whipping cream $0.78
1 cup blueberries $0.85

Vanilla Whipped Cream

1 cup heavy whipping cream $0.78
2 Tbsp sugar $0.04
1 tsp vanilla extract $0.28

Toppings

3/4 cup lemon curd $0.78
1 cup blueberries $0.85

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Instructions

Preheat the oven to 400ºF. Combine the dry ingredients for the blueberry biscuits in a bowl (flour, salt, sugar, and baking powder). Stir until very well combined. Stir 1 cup blueberries into the dry ingredients.
Pour 1 cup heavy whipping cream into the bowl of dry ingredients and stir until it forms a ball of dough (avoid over stirring). It's okay for the dough to be slightly sticky, just make sure no dry flour remains on the bottom of the bowl.
Using extra flour if necessary to keep your hands from sticking, divide the dough into six equal sized pieces. Shape one each into a ball and place them on a baking sheet lined with parchment paper.
Bake the blueberry biscuits for 23-25 minutes, or until they are golden brown. Remove the baking sheet from the oven and allow the biscuits to cool.
While the blueberry biscuits are baking, make the homemade vanilla whipped cream. Add the heavy whipping cream, vanilla, and sugar to a glass or metal bowl. Use a stand mixer or hand mixer to whip the cream until it forms stiff peaks. Refrigerate the whipped cream until you're ready to assemble the shortcakes.
Once the biscuits are cool enough to handle, carefully slice them in half to create a top and bottom piece. Add a large dollop or two of vanilla whipped cream to each bottom piece, top with a couple tablespoons of lemon curd and a sprinkle of fresh blueberries, and then place the other half of the biscuit on top. Enjoy immediately.