Blueberry Shortcakes with Lemon Pastry Cream
Dessert

Blueberry Shortcakes

with Lemon Pastry Cream

30 MIN
$18.99 4 Servings
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From the Test Kitchen

These incredible shortcakes feature a filling of macerated fresh blueberries—plus lemon zest-infused pastry cream—sandwiched between crumbly biscuit cakes.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Blueberry Shortcakes with Lemon Pastry Cream
Title
  • ¼ cup Sugar
  • ½ cup Sour Cream
  • ⅔ cup All-Purpose Flour
  • 1 cup Biscuit Mix
  • ½ cup Classic Pastry Cream
  • 6 oz Blueberries
  • 2 oz Blueberry Bourbon Spread
  • 1 Lemon
step-by-step
instructions
Prepare & bake the shortcakes
1 Prepare & bake the shortcakes

Place an oven rack in the center of the oven, then preheat to 425°F. In a large bowl, combine the biscuit mix, flour, sour cream, 3 tablespoons of the sugar, and 5 tablespoons of water. Gently stir until just combined (be careful not to overmix; the dough will be thick and sticky). Line a sheet pan with parchment paper. Scoop the dough into 4 equal-sized dollops on the parchment, spacing them out evenly. Evenly top with the remaining sugar. Bake 12 to 16 minutes, or until the shortcakes are set and cooked through. Remove from the oven and let cool 5 minutes.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Using a zester or small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze 1 tablespoon of the juice (you will have extra) into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the blueberry spread and a pinch of salt; stir to combine. Add the blueberries; stir to coat. Set aside to macerate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the pastry cream and lemon zest.

Assemble the shortcakes & serve your dish
3 Assemble the shortcakes & serve your dish

Using a serrated knife, carefully halve each cooled shortcake horizontally (the shortcakes may crumble slightly). Transfer the bottom halves to a serving dish; evenly top with as much of the macerated blueberries as you’d like (including the liquid) and the lemon pastry cream. Complete the shortcakes with the top halves. Enjoy!

Tips from Home Chefs

Prepare & bake the shortcakes
1 Prepare & bake the shortcakes

Place an oven rack in the center of the oven, then preheat to 425°F. In a large bowl, combine the biscuit mix, flour, sour cream, 3 tablespoons of the sugar, and 5 tablespoons of water. Gently stir until just combined (be careful not to overmix; the dough will be thick and sticky). Line a sheet pan with parchment paper. Scoop the dough into 4 equal-sized dollops on the parchment, spacing them out evenly. Evenly top with the remaining sugar. Bake 12 to 16 minutes, or until the shortcakes are set and cooked through. Remove from the oven and let cool 5 minutes.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Using a zester or small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze 1 tablespoon of the juice (you will have extra) into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the blueberry spread and a pinch of salt; stir to combine. Add the blueberries; stir to coat. Set aside to macerate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the pastry cream and lemon zest.

Prepare the remaining ingredients
Assemble the shortcakes & serve your dish
3 Assemble the shortcakes & serve your dish

Using a serrated knife, carefully halve each cooled shortcake horizontally (the shortcakes may crumble slightly). Transfer the bottom halves to a serving dish; evenly top with as much of the macerated blueberries as you’d like (including the liquid) and the lemon pastry cream. Complete the shortcakes with the top halves. Enjoy!

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