Blueberry Lemon Shortcake With Biscuits and Vanilla Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 cups (240 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/4 tsp baking soda
• 3 tbsp (38 g) granulated sugar
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream (for brushing tops)
• 1 1/2 lb (680 g) blueberries (fresh or frozen)
• 1/3 cup (67 g) granulated sugar (for berries)
• Zest of 1 lemon
• 3 tbsp (45 ml) fresh lemon juice
• 2 tsp cornstarch + 2 tbsp (30 ml) water
• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp (16 g) powdered sugar
• 1 1/2 tsp vanilla extract

Do This

• 1) Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• 2) Simmer blueberries with sugar, lemon zest, and lemon juice 6–8 minutes; thicken with cornstarch slurry; cool 10 minutes.
• 3) Whip cream + powdered sugar + vanilla to medium peaks; chill.
• 4) Make biscuit dough: whisk dry ingredients, cut in cold butter, stir in buttermilk just until combined.
• 5) Pat dough to 1-inch thick, cut 6 rounds, brush with cream, bake 14–16 minutes until golden.
• 6) Split warm biscuits, layer lemony blueberries and vanilla whipped cream, cap with tops.

---

Why You’ll Love This Recipe

• Bright lemon flavor makes the blueberries taste extra juicy and fresh.
• Soft, tender biscuits give you that classic shortcake feel without being fussy.
• Vanilla whipped cream ties everything together with a simple, cozy sweetness.
• Easy to prep components ahead so assembling is quick when it’s time to serve.

Grocery List

• Produce: 1 lemon, 1 1/2 lb (680 g) blueberries (fresh or frozen)
• Dairy: unsalted butter, buttermilk, heavy whipping cream
• Pantry: all-purpose flour, baking powder, baking soda, granulated sugar, powdered sugar, cornstarch, fine salt, vanilla extract

Full Ingredients

Soft Biscuit Shortcakes

• 2 cups (240 g) all-purpose flour, plus extra for shaping
• 1 tbsp (12 g) baking powder
• 1/4 tsp baking soda
• 3 tbsp (38 g) granulated sugar
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) heavy cream, for brushing tops

Lemon-Simmered Blueberries

• 1 1/2 lb (680 g) blueberries, fresh or frozen (no need to thaw if frozen)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) water
• Zest of 1 lemon
• 3 tbsp (45 ml) fresh lemon juice
• 1/8 tsp fine salt
• 2 tsp cornstarch
• 2 tbsp (30 ml) water (to make a slurry with the cornstarch)

Vanilla Whipped Cream

• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp (16 g) powdered sugar
• 1 1/2 tsp vanilla extract
• Pinch of fine salt (optional, but recommended)

Step-by-Step Instructions

Step 1: Prep your pans and preheat

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (or use an unlined light-colored sheet, but parchment helps prevent sticking).

Tip: If your kitchen is warm, pop the cubed butter in the freezer for 5–10 minutes while you measure the dry ingredients. Cold butter is the secret to tender, layered biscuits.

Step 2: Simmer the lemony blueberries

In a medium saucepan, combine the blueberries, 1/3 cup (67 g) sugar, 1 tbsp (15 ml) water, lemon zest, lemon juice, and 1/8 tsp salt.

Set over medium heat and cook, stirring gently, until the berries start to burst and the juices look glossy and deep purple, 6–8 minutes.

Step 3: Thicken the blueberry mixture and cool

In a small bowl, whisk together 2 tsp cornstarch and 2 tbsp (30 ml) water to make a smooth slurry. Stir the slurry into the simmering blueberries.

Cook for 30–60 seconds, stirring constantly, until the juices thicken slightly and cling to a spoon. Remove from the heat.

Transfer to a shallow bowl to cool faster, and let cool for 10 minutes while you make the biscuits (it will thicken more as it cools).

Step 4: Make the vanilla whipped cream

In a cold mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt (if using).

Using a whisk or hand mixer, whip to medium peaks, about 2–4 minutes. You want it fluffy and spoonable (peaks should hold their shape but the cream should still look silky, not stiff or curdled).

Cover and refrigerate until ready to assemble.

Step 5: Mix the biscuit dough gently

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

Add the cold butter cubes. Cut the butter into the flour using a pastry cutter, two forks, or your fingertips, until you have a mix of pea-sized pieces and some smaller sandy bits. Those visible butter pieces help create a tender, layered shortcake.

Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms and there are no dry flour pockets. Avoid overmixing (it makes biscuits tough).

Step 6: Shape, cut, and bake the biscuits

Lightly flour a work surface. Turn the dough out and gently pat it into a 1-inch (2.5 cm) thick rectangle. Fold it in half, then pat it back to 1-inch thick (this creates simple layers). Repeat once more for a total of 2 folds.

Pat the dough to about 1-inch thick again. Using a 2 3/4-inch to 3-inch round cutter, cut 6 biscuits. Press straight down (don’t twist), which helps them rise evenly.

Place biscuits on the prepared baking sheet with about 1 inch of space between them. Brush tops with 2 tbsp (30 ml) heavy cream.

Bake at 425°F (220°C) for 14–16 minutes, until tall and golden brown on top.

Step 7: Assemble the shortcakes

Let the biscuits cool for 5 minutes so they’re still warm but easier to handle. Split each biscuit horizontally with a serrated knife.

Place the bottom half on a plate. Spoon on a generous layer of lemon-simmered blueberries (including plenty of syrup), then add a big dollop of vanilla whipped cream. Add the biscuit top.

Finish with an extra spoonful of blueberries and a small swipe of whipped cream if you’d like. Serve right away for the best contrast of warm biscuit, juicy berries, and cool cream.

Pro Tips

• Keep everything cold for the biscuits: Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise and stay tender.
• Don’t over-thicken the blueberries: The sauce should be glossy and spoonable. If it becomes too thick, stir in 1–2 tsp water at a time to loosen.
• Medium peaks for whipped cream: It holds up well for layering without becoming stiff or grainy.
• Cut biscuits cleanly: Press the cutter straight down. Twisting seals the edges and can limit rise.
• Warm biscuit, cool toppings: Let biscuits sit 5 minutes after baking so the whipped cream doesn’t instantly melt, but they’re still pleasantly warm.

Variations

• Extra-lemon version: Add 1 tsp lemon zest to the biscuit dry ingredients and swap 1 tbsp of the buttermilk for 1 tbsp (15 ml) lemon juice.
• Brown sugar blueberry sauce: Replace the 1/3 cup (67 g) granulated sugar with 1/3 cup (73 g) packed light brown sugar for a deeper, caramel note.
• Herbal twist: Add 1 tsp finely chopped fresh thyme to the blueberry simmer for a subtle, woodsy flavor that pairs beautifully with lemon.

Storage & Make-Ahead

Best serving strategy: Store components separately and assemble just before serving.

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Re-warm in a 300°F (150°C) oven for 6–8 minutes.

Blueberries: Refrigerate the lemon-simmered blueberries in an airtight container for up to 4 days. Reheat gently on the stove over low heat for 2–3 minutes (or microwave in 20-second bursts) if you want warm sauce.

Whipped cream: Refrigerate for up to 24 hours. If it loosens, whisk briefly by hand to bring it back to a spoonable texture.

Make-ahead option: Make blueberry sauce and whipped cream up to 1 day ahead; bake biscuits the day of serving for the freshest texture.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): 520 calories; 28 g fat; 61 g carbohydrates; 7 g protein; 3 g fiber; 25 g sugar; 520 mg sodium.