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Do you require an idea for a baking project on Sunday? It would be best if you had it. Who doesn’t want some cake to bake while relaxing on the weekend? Then, these Blueberry Lemon Curd Shortcakes are so easy, I’m not sure whether you can label it as a “project,” but eating these will be an actual event since these little spectacular desserts are amazing. So, join me to celebrate the final day of summer’s fruits by making blueberry lemon curd shortcakes!


If you want to impress anyone, this dessert is the perfect way to impress them. It is gorgeous, but you can also boast about making it entirely from scratch (don’t worry, it’s straightforward). I made my delicious homemade lemon Curd to finish the shortcakes. However, If you want to simplify things, You can switch it to Lemon curd from the store.


I was fortunate enough to get these summer blueberries that were on sale; however, you can certainly use frozen blueberries for the other times of the year. Be aware that frozen blueberries are juicy and may turn your biscuits blue.


It’s a gathering of just one Six Blueberry Lemon Curd Cakes may seem too much,, and you’ll still want to bake these (I do not blame you!). Luckily, everything in this gorgeous tin of deliciousness can be frozen! Blueberry biscuits are great to put in an airtight bag after entirely cool. Lemon curd (if you’ve made your own) can be frozen superbly (I utilize the jar with room at the top to allow for expansion). Although I haven’t attempted it, according to reports, it is possible to freeze the whipped cream!


No. This recipe relies on the fat amount in heavy whipping cream, which helps make the perfect texture in the biscuits and the whipped cream. Love lemon and blueberry in a dish? Try my Lemon Blueberry Scones, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette!


Blueberry Biscuits

1.25 cups all-purpose flour ($0.13)

1/2 tsp salt ($0.03)

1 Tbsp sugar ($0.02)

2 tsp baking soda ($0.08)

1 cup whipping cream heavy ($0.78)

1 cup blueberries ($0.85)

Vanilla Whipped Cream

1 cup of heavy whipping cream ($0.78)

2 Tbsp sugar ($0.04)

1 tsp vanilla extract ($0.28)


1/4 cup of Lemon curd ($0.78)

1 cup blueberries ($0.85)


The oven should be heated to about 400oF. Mix the dry ingredients to make blueberry biscuits in the bowl (flour, salt, sugar, and baking powder). Mix well until thoroughly. Add 1 cup of blueberries to all the other dry ingredients.

Put 1 cup whipping cream in the bowl with dry ingredients, and mix until it creates a ball of dough (avoid excessive stirring). Normally, the dough may be a little sticky, but make sure that there isn’t any dry flour in the middle of your bowl.

If you need to add more flour to prevent youryour hands from sticking to each other, cut this dough into 6 equal sizes. Make each one into a ball before placing it on the baking tray lined with parchment.

Bake blueberry biscuits in the oven for between 23 and 25 minutes or until golden brown. The baking tray should be removed from the range and left for the biscuits to cool.

As the blueberry cookies bake, Make the vanilla whipped cream from scratch. Combine the whipping cream heavy, vanilla, and sugar into a metal or glass bowl. Utilize a stand mixer or hand mixer to beat the cream till it creates stiff peaks. Cool the cream in the refrigerator until you can put together the shortcakes.

After the biscuits have cooled sufficiently to hold, gently cut them in half to make two pieces, one on top and the other at the bottom. Place a generous dollop or two spoonfuls of vanilla whip cream to each bottom piece, then top with a couple of tablespoons of lemon curd and some fresh blueberries. Finally, put the other portion of the biscuit on the top. Enjoy immediately.

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Joseph M. Kay

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