Lemon Blueberry Shortcake

Plump, juicy blueberries meet the perfect touch of lemon to create the perfect Blueberry Shortcake. Move over, strawberry, there’s a new shortcake in town!

*Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Are you ready for an amazing recipe? Blueberries are my all-time favorite fruit, so it’s no wonder I’ve replaced strawberries with them in this classic dessert. By simply making a few tweaks to a homemade biscuit mix and some easy homemade whipped cream, you can make this delicious dessert.

Confession: I’m not very good at keeping fresh anything in the house. I prefer to buy-it-as-I-need-it.  Because or this, I never seem to have a lemon or lime when I need one, so, I just keep a bottle of Nielsen-Massey lemon extract and I’ve always got what I need. FYI, their pure vanilla extracts are the best!

I guess the real reason I changed up this classic is because I’m not exactly a huge fan of strawberries. Oh, I’ll eat the plain, dipped in sugar or covered in chocolate, but they just aren’t appealing to me with shortcake. To each his {or her} own, right?

Lemon Blueberry Shortcake #brunchweek

Plump, juicy blueberries meet the perfect touch of lemon to create the perfect Blueberry Shortcake. Move over, strawberry, there's a new shortcake in town!

20 minPrep Time

22 minCook Time

42 minTotal Time

Yields 6

Author:

Rachel Willis

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Ingredients

Cinnamon Biscuits
• 2 cups homemade biscuit mix
• 1/2 cup cold water
• 1 teaspoon ground cinnamon
Blueberry Compote
• 2 cups fresh or frozen blueberries
• 3 Tablespoons water
• 1/4 cup granulated sugar
• 1 teaspoon lemon extract {I use Nielsen-Massey, my favorite}

Instructions

Cinnamon Biscuits
1. Preheat oven to 450º
2. In a medium bowl, combine biscuit mix, water and cinnamon until mix is moistened and a soft dough forms
3. On a lightly floured cloth covered board, smooth dough into a ball
4. Lightly knead five times
5. Roll dough in a 1/2 inch thick rectangle
6. Using a 2- 2 1/2 inch circle cutter, cut out 12 biscuits
7. Bake on an ungreased cookie sheet until golden brown, about 12 minutes
8. Remove from cookie sheet and let cool
Blueberry Compote
9. Combine half of the berries, water, sugar and lemon extract in a medium saucepan
10. Cook 10 minutes over medium heat
11. Add remaining berries and cook another 5 minutes, stirring frequently
Assembly
12. Cut each biscuit in half horizontally
13. Place one biscuit half on an individual serving plate and top with 1 Tablespoon compote
14. Top with a second half biscuit and then another Tablespoon compote
15. Repeat until you have 6 individual blueberry shortcakes
16. Top each with some easy homemade whipped cream , if desired

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 1425
% Daily Value*


• Total Fat: 6 g 9.23%
• Saturated Fat: 0 g 0%
• Cholesterol: 0 mg 0%
• Sodium: 3609 mg 150.38%
• Potassium: 181 mg 5.17%
• Total Carbohydrate: 314 g %
• Sugar: 101 g
• Protein: 41 g
• Vitamin A: 3%
• Calcium: 536 mg 53.6%
• Iron: 15 mg 83.33%
* Percent Daily Values are based on a 2000 calorie diet.




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