Lemon Blueberry Shortcakes Recipes

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BLUEBERRY-LEMON SHORTCAKES



Blueberry-Lemon Shortcakes image

Strawberries shouldn't get to have all the fun! Sandwich blueberries and a homemade honey-yogurt cream inside flaky oat shortcakes.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 17

1 cup all-purpose flour
0.25 cup quick-cooking rolled oats
1.5 teaspoon baking powder
0.25 teaspoon baking soda
0.125 teaspoon salt
3 tablespoon cold butter, cut up
1 egg
3 tablespoon fat-free milk
3 tablespoon honey
2 tablespoon plain fat-free Greek yogurt
2 teaspoon finely shredded lemon peel
1 Honey-Yogurt Cream
1 cup fresh blueberries
1 tablespoon honey
1 ounce plain fat-free Greek yogurt
1 tablespoon honey
0.5 cup whipped cream

Steps:

  • Preheat oven to 400°F. In a large bowl stir together flour, oats, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
  • In a small bowl beat egg lightly with a fork. Stir in milk, 2 tablespoons of the honey, 2 tablespoons yogurt, and the lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened.
  • Using a large spoon, drop dough into 8 mounds onto a parchment-lined or lightly greased baking sheet. Bake for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; let cool.
  • To serve, split shortcakes in half horizontally. Place bottom halves on serving plates. Evenly top bottom halves with the Honey-Yogurt Cream and blueberries. Top with shortcake tops and drizzle evenly with the remaining 1 tablespoon honey. Serve immediately. Honey-Yogurt Cream
  • In a medium bowl stir together yogurt and honey. Fold in whipped cream.

Nutrition Facts : Calories 199 kcal, Carbohydrate 27 g, Cholesterol 45 mg, Protein 6 g, SaturatedFat 5 g, Sodium 230 mg, Sugar 12 g, Fat 8 g, UnsaturatedFat 3 g

BLUEBERRY LEMON SHORTCAKE



Blueberry Lemon Shortcake image

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

½ cup white sugar
⅓ 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
⅓ 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

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 AND BLUEBERRY SHORTCAKES



Lemon and Blueberry Shortcakes image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 17

3 1/4 cups wild blueberries
4 tablespoons water
3 tablespoons all fruit blueberry spread
1 tablespoon sugar
2/3 cup chilled whipping cream
7 tablespoons fresh lemon juice
5 tablespoons sugar
4 large egg yolks
1 lemon
5 tablespoons sugar
1 1/4 cups flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons chilled unsalted butter, diced
8 tablespoons chilled whipping cream

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 AND BLUEBERRY SHORTCAKES



Lemon and Blueberry Shortcakes image

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

Curd
7 tablespoons fresh lemon juice
6 tablespoons sugar
4 large egg yolks
Biscuits
1 lemon
5 tablespoons sugar
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) chilled unsalted butter, diced
8 tablespoons chilled whipping cream
Sauce
3 1/4 cups blueberries (from about two 12-ounce baskets)
6 tablespoons water
3 tablespoons all-fruit blueberry spread
1 tablespoon sugar
2/3 cup chilled whipping cream
Fresh mint sprigs (optional)
Lemon slices (optional)

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



Lemon and Blueberry Shortcakes image

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

7 tablespoons fresh lemon juice
6 tablespoons sugar
4 large egg yolks
1 lemon
5 tablespoons sugar
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons chilled unsalted butter, diced
8 tablespoons chilled whipping cream
3 1/4 cups blueberries (from about two 12-ounce baskets)
6 tablespoons water
3 tablespoons blueberry jam
1 tablespoon sugar
2/3 cup chilled whipping cream
fresh mint sprig (optional)
lemon slice (optional)

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

LEMON-BERRY SHORTCAKES



Lemon-Berry Shortcakes image

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

1/4 cup sugar
2 tablespoons grated lemon peel
1/4 cup blueberry preserves or jam
1 tablespoon water
2 tablespoons fresh lemon juice
1 1/2 cups fresh strawberries, quartered
1 1/2 cups fresh blueberries
1 3/4 cups Bisquick Heart Smart® mix
1/3 cup plus 1 tablespoon 1% (low-fat) milk
5 tablespoons frozen (thawed) fat-free whipped topping

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-BERRY SHORTCAKE



Lemon-Berry Shortcake image

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

1-1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
TOPPING:
1 cup fresh blackberries
1 cup sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping

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.

LEMON SHORTCAKES WITH GINGERED BLUEBERRIES



Lemon Shortcakes With Gingered Blueberries image

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

2 1/2 cups/320 grams all-purpose flour
1/3 cup/65 grams granulated sugar, plus more for sprinkling
Zest of 1 large lemon (about 4 teaspoons), plus 1/4 cup/60 milliliters juice
1 tablespoon baking powder
1/2 teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter, cut into cubes
1/2 cup/120 milliliters cold heavy cream, plus more for brushing
1 large egg
2 cups/290 grams fresh blueberries
2 tablespoons/25 grams chopped crystallized ginger
1 1/2 cups/360 milliliters heavy cream, chilled
1 tablespoon confectioners' sugar (optional)

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

BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS



Blueberry Shortcakes with Lemon and Thyme Biscuits image

Provided by Lori Longbotham

Categories     Dessert     Bake     Fourth of July     Kid-Friendly     Graduation     Blueberry     Lemon     Summer     Thyme     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16

Berries:
4 cups fresh blueberries (21 to 22 ounces), rinsed, drained well
2/3 cup powdered sugar
2 tablespoons water
Biscuits:
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cups all purpose flour
1/2 cup (packed) golden brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
1 tablespoon raw sugar*
Vanilla ice cream or lightly sweetened whipped cream

Steps:

  • For 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. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
  • For biscuits:
  • Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in 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 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough 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 tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.
  • Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

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In a large bowl, whisk the flour, baking powder, salt, sugar, lemon zest, and nutmeg. With a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal. Gently stir in the buttermilk until the dough just holds together with no large, dry lumps. Spoon the dough onto the baking sheet in six equal mounds.
From finecooking.com


LEMON BLUEBERRY SHORTCAKE - HEATHER CHRISTO
2013-04-09 Instructions. 1. Preheat the oven to 450 degrees. Prepare a sheet pan with a sheet of parchment. 2. In the bowl of a food processor, pulse together the …
From heatherchristo.com


BLUEBERRY LEMON SHORTCAKE - LEMON DESSERT RECIPES
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. 430 calories; protein 5.2g; …
From worldrecipes.org


LEMON BLUEBERRY LAYER CAKE - SALLY'S BAKING ADDICTION
2014-02-09 Scrape down the sides and bottom of the bowl as needed. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, …
From sallysbakingaddiction.com


BLUEBERRY LEMON SHORTCAKE RECIPE - FOOD NEWS
Lemon Blueberry Shortcakes Recipe: How to Make It. 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. ...
From foodnewsnews.com


BLUEBERRY LEMON SHORTCAKES - DASH OF SANITY
2015-08-03 Add the lemon zest and toss to combine. Stir in milk, lemon juice, & vanilla until well combined and dough starts to come together. Once it starts to stick together add in 6 ounces of fresh blueberries, knead together. Remove it from the bowl and knead together it on a floured surface, 5 or 6 times. Then roll into a 1-inch-thick disk.
From dashofsanity.com


LEMON AND BLUEBERRY SHORTCAKES – RECIPES NETWORK
2014-08-23 Step 1. 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.
From recipenet.org


BLUEBERRY ALMOND SHORTCAKES | SWEET PEAS & SAFFRON
2015-06-11 In a medium bowl, combine the flour, baking powder and sugar. Using a fork or pastry tool, cut the butter into the flour mixture until it is small and crumbly. Stir in the almonds, then the buttermilk and almond extract. Form into 1½ tablespoon-sized shortcakes, around 1 inch thick and 2 or so inches wide.
From sweetpeasandsaffron.com


BLUEBERRY SHORTCAKES (BEAUTIFUL AND DELICIOUS DESSERT RECIPE!)
2020-04-09 Next, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Then add in the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently stir in the fresh blueberries. (You’ll find the full ingredient list and instructions in the printable recipe card below.)
From inspiredbycharm.com


LEMON BLUEBERRY SHORTCAKES - SWEETOLOGY.CUPCAKES AND TEA
Blue Cheese Prosciutto Tartlets ~ Mini Phyllo Recipe. Blueberry Scones with Lemon Glaze. Blueberry Tea Bread. bonfire cupcake. Brie with Green Apple and Candied Walnuts. Broccoli Chicken Cups. Bubbly-Berry Hearts. Calla Lily Sandwich. Caramel Peach Scones. Caramel Peach Scones. Caramel Pear Puff Pastry Tarts . cardamom pine nut scones. Celery Seed …
From sites.google.com


BLUEBERRY & LEMON SKILLET SHORTCAKES - MY KITCHEN LITTLE
2020-04-30 Ingredients for this Blueberry & Lemon Skillet Shortcakes recipe: I use about six cups of fresh (or frozen!) blueberries for this recipe, and you should know that you are totally free to mix and match berries as you please. I personally love the combo of blueberries and lemon especially when doused in some luscious vanilla but I also happen to know this exact recipe …
From mykitchenlittle.com


CORNMEAL-PECAN SHORTCAKES WITH LEMON CURD & BLUEBERRIES ...
Remove from heat; stir in remaining 2 cups blueberries and vanilla. Set aside. Step 3. To prepare & assemble shortcakes: Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. Step 4. Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking …
From eatingwell.com


LEMON AND BLUEBERRY SHORTCAKES - CARNALDISH
2011-09-19 The shortcakes are delicious! Tender, crumbly, buttery, melt in your mouth delicious. The blueberries are tossed with raw honey and lemon zest for a deliciously sweet yet tart burst of flavor. You don’t have to use blueberries for this recipe, you can use your favorite fruit. Nobody is gonna throw you in jail if you decide to skip the blueberry lol. I actually made …
From carnaldish.com


LEMON BLUEBERRY SHORTCAKES RECIPE - WEBETUTORIAL
Lemon blueberry shortcakes is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lemon blueberry shortcakes at your home.. The ingredients or substance mixture for lemon blueberry shortcakes recipe that are useful to cook such type of recipes are:
From webetutorial.com


LEMON-BERRY SHORTCAKES RECIPE | BON APPéTIT
2005-06-30 Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just …
From bonappetit.com


BLUEBERRY-BLACKBERRY SHORTCAKES RECIPE | MYRECIPES
Step 4. To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and …
From myrecipes.com


BLUEBERRY LEMON CURD SHORTCAKES - BUDGET BYTES
2019-09-01 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).
From budgetbytes.com


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