Lemon Blueberry Shortcakes Recipe

Lemon Blueberry Shortcakes Recipe
Lemon Blueberry Shortcakes Recipe photo by Taste of Home
Publisher Photo

Lemon Blueberry Shortcakes Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + freezing Bake: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + freezing Bake: 10 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Lemon Blueberry Shortcakes in Taste of Home June/July 2009, p21

Nutritional Facts

1 each: 282 calories, 13g fat (8g saturated fat), 61mg cholesterol, 265mg sodium, 38g carbohydrate (15g sugars, 1g fiber), 5g protein.

  • 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
  1. In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
  2. 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.
  3. 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.
  4. Place 2 in. apart on a greased baking sheet. Bake 8-10 minutes or until golden brown around edges.
  5. 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.
Originally published as Lemon Blueberry Shortcakes in Taste of Home June/July 2009, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Blueberry Shortcakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review