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blueberry lemon curd shortcakes



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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 6


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Step 1

Preheat the oven to 400ºF. Combine the dry ingredients for the blueberry biscuits in a bowl (flour, salt, sugar, and baking powder). Stir until very well combined. Stir 1 cup blueberries into the dry ingredients.

Step 2

Pour 1 cup heavy whipping cream into the bowl of dry ingredients and stir until it forms a ball of dough (avoid over stirring). It's okay for the dough to be slightly sticky, just make sure no dry flour remains on the bottom of the bowl.

Step 3

Using extra flour if necessary to keep your hands from sticking, divide the dough into six equal sized pieces. Shape one each into a ball and place them on a baking sheet lined with parchment paper.

Step 4

Bake the blueberry biscuits for 23-25 minutes, or until they are golden brown. Remove the baking sheet from the oven and allow the biscuits to cool.

Step 5

While the blueberry biscuits are baking, make the homemade vanilla whipped cream. Add the heavy whipping cream, vanilla, and sugar to a glass or metal bowl. Use a stand mixer or hand mixer to whip the cream until it forms stiff peaks. Refrigerate the whipped cream until you're ready to assemble the shortcakes.

Step 6

Once the biscuits are cool enough to handle, carefully slice them in half to create a top and bottom piece. Add a large dollop or two of vanilla whipped cream to each bottom piece, top with a couple tablespoons of lemon curd and a sprinkle of fresh blueberries, and then place the other half of the biscuit on top. Enjoy immediately.

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