Love shortcake? This blueberry lemon shortcake is super-moist and gorgeous! There’s absolutely no reason why you shouldn’t enjoy slice today!
Yellow and blue are two of my favorite spring colors. Add some home-made whipped cream and you have a colorful, delicious paradise on your serving table!
Psst! Did you know blueberries were one of the top superfoods ever? High in antioxidants, they’re the perfect choice to enjoy with a freshly, homemade shortcake.
Did you know that so many family memories are centered around food — especially homemade cakes?
For instance, my husband’s family absolutely has to have peanut butter cake at Thanksgiving and Christmas. It’s not my thing. I can pass on peanut butter cake time and time again, but for this family? It’s essential to holiday memories.
Another side of our family absolutely raves and even gets a bit teary-eyed when they talk about the most amazing pound cake on planet earth. The maker of this pound cake has already passed, and no one has yet been able to step up and create her perfectly moist recipe again.
But that was before blueberry lemon shortcake came into the picture!
Start a new family tradition in your family with this homemade cake that’s layered and double layered with homemade whipping cream.
I am actually astonished at how many people don’t get to enjoy homemade whipping cream on a monthly basis. A committee against this atrocity should be started, don’t you think? As easy as it is to make, at least once a month each family should have homemade whipped cream!
Make a difference this spring and serve this blueberry lemon shortcake with your friends and family. And always, always always make homemade whipped cream to go with it. No ifs, ands or buts….just do it!
Ready to bake a deliciously moist cake and top it with gorgeous, super-food blueberries and fluffy whipped cream? How about a glass of homemade lemonade to wash it down with? Enjoy!
Blueberry Lemon Shortcake
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 1/4 cup lemon juice
- 2 cups heavy whipping cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Preheat the oven to 350-degrees F. Grease a loaf pan and line it with parchment paper (this makes it easier to remove from the pan). Be sure the parchment paper hangs over the sides. In an electric mixer, cream together the butter and sugar. Add the eggs and vanilla and beat. Add the dry ingredients and lemon juice. Mix until just combined - do not over mix. Pour the batter into the prepared pan and bake 65-75 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Gently remove the loaf from the pan with the parchment paper and let rest on a cooling rack. Cool completely before making shortcakes.
- Grease a loaf pan and line it with parchment paper (this makes it easier to remove from the pan). Be sure the parchment paper hangs over the sides.
- In a a large mixing bowl, cream together the butter and sugar.
- Add the eggs and vanilla and mix for one minute.
- Add the dry ingredients and lemon juice. Mix until just combined - do not over mix.
- Pour the batter into the prepared pan and bake 65-75 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
- Gently remove the loaf from the pan with the parchment paper and let rest on a cooling rack.
- Cool completely before assembling shortcakes.
- Combine all ingredients in a large mixing bowl and mix on low for one minute.
- Change mixer setting to high and continue to mix until stiff peaks form.
To Assemble Shortcakes
- Slice cake into serving slices.
- Top with whipped cream, blueberries, an additional slice of cake and additional whipped cream and blueberries.
- Repeat for each person.
- Serve immediately.