Just like a piece of sunshine on a plate, Blueberry Lemon Curd Shortcakes are a refreshing and delicious dessert that could be the talk of the town at your next brunch or family gathering. These little beauties have a thick layer of homemade lemon curd, topped with fresh blueberries and cloud-like whipped cream, sandwiched between two fluffy shortbread biscuits. Yeah, you heard right. It’s a palate sensation and so moreish you won’t be able to resist a second… or third helping.
These tasty treats have a balanced tanginess from lemon and sweetness from blueberries – it’s a match made in heaven, folks! Perfect for summer soir��es, lazy afternoon teas or to impress your guests at a dinner party, Blueberry Lemon Curd Shortcakes are sure to win everybody’s heart. Let’s jump right in, shall we?
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Servings: 6
- Yield: 12 shortcakes
Scroll down for deets about ingredients and step-by-step instructions for whipping up these tantalizing delights. You’re going to rock these shortcakes, promise!
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup homemade lemon curd
- 1 1/2 cups fresh blueberries
- 1 cup heavy cream for whipping
You’ll also need a mixing bowl, a baking sheet, and a whisk or electric mixer.
Quick pro-tip: the soft, buttery texture of shortcakes shouts for quality all-purpose flour. And remember, we’re aiming for a scoop-able, soft texture on the lemon curd – so, homemade is the way to go!
How To Make Blueberry Lemon Curd Shortcakes
- Preheat your oven to 425��F (220��C). Mix flour, sugar, and butter in a large bowl until the mixture resembles coarse crumbs.
- Press half of the shortcake mix into your baking sheet. Spread the lush lemon curd over, and then sprinkle your fresh, juicy blueberries on top.
- Cover it with the remaining shortcake mix and bake for about 20 minutes or until golden brown. Let it cool slightly.
- While waiting, whip the heavy cream until it forms soft peaks. Slice the shortcakes in half, spread whipped cream over, and place the upper part of the shortcake on top. Serve with extra whipped cream and blueberries if desired.
Tips For The Best Results
- Sieve your flour before using it to avoid any lumps in your shortcake.
- Always use room-temperature butter for the fluffiest texture.
- Your cream must be cold for whipping. It will hold its shape better.
Storage Tips
- Leftover shortcakes should be refrigerated in an airtight container.
- You can freeze cooked shortcakes for up to one month.
Frequently Asked Questions
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, but the color might bleed a little into the lemon curd.
Q: Can I make the shortcake dough in advance?
A: Yes, you can make the dough up to 3 days ahead and keep it in the fridge until baking.
Nutritional Facts of Blueberry Lemon Curd Shortcakes
Per serving: 480 calories; 22.1g fat; 68.3g carbohydrates; 5.2g protein; 61mg cholesterol; 326mg sodium.
In a summary, Blueberry Lemon Curd Shortcakes are a tasty, fruity sensation in your mouth! They’re pretty as a picture, dreamy to taste, and simple to whip up. With this showstopper on your dessert table, you’re one step closer to winning that unofficial neighborhood bake-off. Dish them up with a dollop of cream and a side of hot tea or coffee. Smile and dig in!
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