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blueberry almond shortcakes with lemon whipped cream
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5 from 3 votes

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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 24 shortcakes
Calories: 148kcal

Ingredients

Almond 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)

Blueberry Syrup:

  • 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

Instructions

Almond Shortcakes

  • 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.

Blueberry Syrup

  • 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.

To Serve:

  • Top a shortcake with a spoonful of whipping cream, and another spoonful of blueberry syrup.

Notes

  • 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
 

Nutrition

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