Go Back
–+ servings
Delish Lemon Blueberry Shortcake

Delish Lemon Blueberry Shortcake

This delightful lemon blueberry shortcake is a perfect blend of sweet and tart, showcasing fresh blueberries nestled atop layers of fluffy, lemon-infused cake.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour Make sure to sift for lighter texture.
  • 0.5 cup granulated sugar Adjust for sweetness preference.
  • 0.5 cup unsalted butter Melted; let cool slightly before using.
  • 1 cup buttermilk Room temperature is ideal.
  • 2 large eggs Best if at room temperature.
  • 1 tbsp lemon zest Adds a wonderful citrus aroma.
  • 1 tbsp baking powder Check freshness for best rise.
  • 0.5 tsp salt Enhances flavor.
  • 1.5 cups fresh blueberries Rinsed and drained.
  • 1 cup heavy cream For whipped topping.
  • 2 tbsp powdered sugar Optional, for sweetening cream.
  • 1 tsp vanilla extract Use pure for the best flavor.

Instructions

Preparation Steps

  • Start by preheating your oven to 350°F (175°C). Grease and flour two round cake pans. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • In another bowl, combine the melted butter, buttermilk, eggs, and lemon zest. Mix until fully blended before gently folding in the dry ingredients. Be careful not to overmix.
  • Finally, fold in the blueberries gently to avoid breaking them. Divide the batter evenly between the prepared pans.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • While the cakes are cooling, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of whipped cream over the top, followed by some blueberries. Place the second cake on top and repeat the process. Finish with additional whipped cream and blueberries on top.

Notes

This cake is incredible when served fresh, but it can also be stored in the fridge for a couple of days — just remember to cover it well!