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Blueberry Lemon Shortcake

Blueberry Lemon Shortcake ~ this yummy variation on the summertime classic will win you over with its juicy blueberries tumbling over a moist lemony cake ~ plus I’ll show you how to shake up the best whipped cream right in a mason jar!

Old fashioned strawberry shortcake is one of the things I look forward to most every summer, but when I got a hankering for it the other day, we were fresh out of strawberries. We did happened to have blueberries, though, and a little quick thinking resulted in this variation. Lemon and blueberries were made for each other, don’t you think?

Today’s recipe is a bit of a departure for me because I’m using a boxed cake mix. I’ve never cooked with a cake mix before on the blog, but I’ve used them throughout my life ~ especially when my girls were young ~ I made ‘boxed’ cupcakes on a weekly basis. My secret was to use the mix for the cupcakes, but to top them with a homemade frosting, the combination is perfect and it’s so easy. I prefer Duncan Hines (not sponsored, just my opinion) and I can hardly distinguish it from homemade. For this cake I used their Lemon Supreme mix.

TIP: To doctor up a boxed lemon cake, substitute fresh lemon juice for part of the water, the flavor will be more pronounced, and more natural tasting.

This is a quick and easy dessert ~ the components can be made ahead of time, and it can be assembled easily for serving. The blueberry sauce takes just a few minutes in a saucepan, and I think it’s best when warm, so if you do make it ahead, reheat it before serving.

Of course this blueberry lemon shortcake is naked without a big dollop of whipped cream on top. I love to make my whipped cream in a mason jar, it’s quick and easy and no mess. I particularly like the soft texture it has when you shake it up by hand like this. You can serve it and store it right in the jar, too, and there’s nothing to clean up!

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Ingredients for the Shortcake:

3 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1 cup whole milk
1 teaspoon pure vanilla extract

Ingredients for the Blueberry Sauce and Filling:

3 cups blueberries (divided for sauce and filling)
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
Juice of 1 lemon

For the Whipped Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract


Make the shortcake layers:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, combine flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Stir in milk and vanilla extract until just combined.
Turn out the dough onto a floured surface and knead lightly.
Pat into a rectangle, and cut into three equal parts to create layers. Place on the baking sheet.
Bake for 15-20 minutes until golden. Let cool completely.

Make the blueberry sauce:

In a saucepan over medium heat, combine 1 1/2 cups blueberries, sugar, cornstarch, water, and lemon juice.
Cook until the blueberries burst and the sauce thickens, stirring occasionally.
Once thickened, remove from heat and cool. This will be the sauce for layering.

Cook the blueberries for the filling:

In another saucepan, add the remaining 1 1/2 cups of blueberries and just a splash of water.
Cook until the blueberries are just softened but still hold their shape.
Set aside to cool. These will be used within the layers.

Prepare the whipped cream:

Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the shortcake:

Place the first layer of shortcake on a serving plate.
Spread a layer of the blueberry sauce, then spoon on a portion of the cooked blueberries.
Add a layer of whipped cream.
Repeat with the next two layers of shortcake, blueberry sauce, cooked blueberries, and whipped cream.
Top the final layer with whipped cream and a generous amount of fresh blueberries.

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