Blueberry Almond Shortcakes with Lemon Whipped Cream
Blueberry almond shortcakes are fresh, sweet (but not too sweet), and pure summer in bite-sized form! With sweet blueberry syrup, creamy lemon whipped cream and a perfectly tender almond shortcake.
Servings: 24 shortcakes
- 2 cups all purpose flour (fluffed, spooned & levelled; 250 grams)
- 1 tablespoon baking powder
- 6 tablespoons sugar (75 grams)
- 6 tablespoons unsalted butter (cold; cut into small cubes (84 grams))
- ½ cup sliced almonds
- 1 cup buttermilk
- ½ teaspoon almond extract
- 1 egg (beaten (for brushing))
- 1 tablespoon milk (for brushing)
- coarse sugar (for sprinkling)
- 1 pound blueberries (approximately 4 cups)
- 3 tablespoons sugar (38 grams)
- 2 teaspoons lemon juice
- 1 teaspoon corn starch
Lemon Whipped Cream:
- 1 cup whipping cream
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
Pre-heat oven to 375°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, baking powder and sugar.
Using a fork or pastry tool, cut the butter into the flour mixture until it is small and crumbly.
Stir in the almonds, then the buttermilk and almond extract.
Form into 1½ tablespoon-sized shortcakes, around 1 inch thick and 2 or so inches wide. Dough will be very sticky.
In a small bowl, beat the egg and tablespoon of milk. Brush tops with egg wash.
Sprinkle tops with ¼ teaspoon of coarse sugar.
Bake for 17-20 minutes, or until tops are lightly golden.
Allow to cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Heat the blueberries, sugar and lemon juice in a medium pot over medium heat.
Cook, stirring frequently, until blueberries begin to pop, around 5 minutes. *do not overcook!
Stir in the cornstarch until no lumps remain, and remove from heat.
Allow to cool to room temperature before serving.
Lemon Whipped Cream
In a medium bowl, beat the whipping cream until desired consistency is reached.
Fold in the lemon zest and juice.
- This recipe makes 24 open-faced *mini* shortcakes.
- since I do not own a biscuit cutter, I simply patted the shortcakes into place. Feel free to use a standard sized biscuit cutter, which will yield 6 regular-sized shortcakes
- swap the blueberries for another small berry: raspberries and blackberries would work well
- prepare the blueberry sauce up to 4 days ahead and store in the refrigerator
- bake the shortcakes 2-3 days ahead and store in an air tight container
Serving: 1shortcake | Calories: 148kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 43mg | Potassium: 115mg | Fiber: 1g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 2.3mg | Calcium: 51mg | Iron: 0.7mg