Lemon Blueberry Shortcakes

Lemon Blueberry Shortcakes Recipe

Lemon Blueberry Shortcakes RecipePhoto by: Taste of Home Lemon Blueberry Shortcakes Recipe 
Lemon Blueberry Shortcakes Recipe
  • 10 Servings
  • Prep: 25 min. + freezing Bake: 10 min.
25 10 35


  • 1 pint vanilla ice cream
  • 3 tablespoons sweetened lemonade drink mix
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 egg
  • 1/2 cup heavy whipping cream
  • 1/4 cup frozen unsweetened blueberries
  • Confectioners' sugar


  • In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
  • In a large bowl, combine the flour, sugar, baking powder, poppy seeds, lemon peel and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moistened. Stir in blueberries.
  • Turn onto a lightly floured surface; knead 8-10 times. Pat into a 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter.
  • Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown around edges.
  • To assemble, split cakes in half. Place cake bottoms on dessert plates. Top each bottom layer with a scant 1/4 cup of ice cream mixture. Replace shortcake tops. Sprinkle with confectioners' sugar. Yield: 10 servings.