Do you need a Sunday baking project? Sure you do. Who doesn’t need something to bake while they’re chillin’ on a Sunday afternoon? Well, these Blueberry Lemon Curd Shortcakes so easy that I don’t know if you can really call it a “project,” but eating them will definitely be an event because these little show stoppers are pretty epic. So join me in celebrating the last of the summer fruit by making some Blueberry Lemon Curd Shortcakes!
Totally From Scratch, Baby!
If you want to impress someone, this dessert is the one to do it. Not only is it stunning, but you can also brag about it being made totally from scratch (don’t worry, it’s still insanely easy). I used my Luscious Homemade Lemon Curd to top these shortcakes, but if you’re looking to keep things simple, you can definitely swap it out for store bought lemon curd.
Can I Use Frozen Blueberries?
I was lucky enough to catch these fresh summer blueberries on sale, but the rest of the year you can definitely use frozen blueberries. Just keep in mind that frozen blueberries are a bit juicier and will probably turn your biscuits kind of blue-ish.
Can I Freeze the Leftover Blueberry Lemon Curd Shortcakes?
You’re a party of one and six Blueberry Lemon Curd Shortcakes is a bit much, but you still REALLY want to make them (I don’t blame you!). Luckily, every part of this beautiful pile of goodness is freezer-friendly! The blueberry biscuits are good to drop into a freezer bag once they’re thoroughly cooled. Lemon curd (if you made your own) freezer superbly (I use a jar, leaving room at the top for expansion). And while I haven’t tried it, apparently you can freeze whipped cream!
Can I Substitute the Heavy Whipping Cream?
No. This recipe depends on the specific fat content of heavy whipping cream to create the correct texture in the biscuits and whipped cream.
Blueberry Lemon Curd Shortcakes
Vanilla Whipped Cream
- 3/4 cup lemon curd ($0.78)
- 1 cup blueberries ($0.85)
- 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.
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Curious about homemade whipped cream? Check out my full tutorial about How to Make Homemade Whipped Cream.
How to Make Blueberry Shortcakes – Step by Step Photos
Preheat the oven to 400ºF. Combine the dry ingredients for the blueberry biscuits in a bowl: 1.25 cups all-purpose flour, 1/2 tsp salt, 1 Tbsp sugar, and 2 tsp baking powder. Make sure they’re very well combined because you don’t want to over stir once the wet ingredient is added.
Add 1 cup of blueberries to the biscuit dry ingredients. Stir to combine.
Add 1 cup of heavy whipping cream to the dry ingredients.
Stir the ingredients together until it forms a ball of dough (avoid over stirring). It’s okay if the dough is slightly sticky, just make sure there is no dry flour left on the bottom of the bowl.
Add flour if necessary to keep the dough from sticking to your hands as you divide the dough into six equal sized pieces and shape each into a ball. Place the shaped biscuits on a parchment-lined baking sheet. (This is the Splatterware jelly roll pan made by Crow Canyon, purchased from Rove and Swig – affiliate link).
Bake the biscuits for 23-25 minutes, or until they’re golden brown. Remove them from the oven and let them cool.
While the biscuits are baking, make the homemade vanilla whipped cream. Add 1 cup heavy whipping cream to a glass or metal bowl along with 2 Tbsp sugar and 1 tsp vanilla extract. Use a stand mixer or hand mixer to whip the cream until it forms stiff peaks (for reference about what a “stiff peak” is, check out this article). Refrigerate the whipped cream until you’re ready to assemble the shortcakes.
When the biscuits are cool enough to handle, carefully slice them in half so there is a top and bottom piece. Spoon a large dollop or two of whipped cream onto the bottom half of the biscuit.
Top the whipped cream with a tablespoon or two of lemon curd, and a sprinkle of fresh blueberries.
Finally, place the other half of the biscuit on top and serve! And then take a photo of it and post it on social media because you deserve to brag about this one.