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Lemon Blueberry Shortcakes

 Lemon Blueberry Shortcakes
Who wouldn't smile if this dessert was placed in front of them? Cute, lemony and chilled, this is the perfect summer's day treat! —Jackie Pressinger, Stuart, Florida
10 ServingsPrep: 25 min. + freezing Bake: 10 min.


  • 1 pint vanilla ice cream
  • 3 tablespoons sweetened lemonade drink mix
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 egg
  • 1/2 cup heavy whipping cream
  • 1/4 cup frozen unsweetened blueberries
  • Confectioners' sugar


  • In a small bowl, combine ice cream and drink mix; cover and freeze
  • for at least 1 hour.
  • Preheat oven to 400°. In a large bowl, combine flour, sugar,
  • baking powder, poppy seeds, lemon peel and salt. Cut in butter until
  • mixture resembles coarse crumbs. Whisk egg and cream; stir into dry
  • ingredients just until moistened. Stir in blueberries.
  • Turn onto a lightly floured surface; knead 8-10 times. Pat into a
  • 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter.
  • Place 2 in. apart on a greased baking sheet. Bake 8-10 minutes or

2 of 2

Lemon Blueberry Shortcakes (continued)

Directions (continued)

  • until golden brown around edges.
  • To assemble, split cakes in half. Place cake bottoms on dessert
  • plates. Top each bottom layer with a scant 1/4 cup of ice cream
  • mixture. Replace shortcake tops. Sprinkle with confectioners' sugar.
  • Yield: 10 servings.
Nutritional Facts: 1 serving equals 282 calories, 13 g fat (8 g saturated fat), 61 mg cholesterol, 265 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.