Blueberry-Lemon Shortcakes Recipe

Name: Blueberry-Lemon Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon grated lemon peel; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup promise spread-stick; 1/2 teaspoon baking soda; 3/4 cup buttermilk; 1 tablespoon lemon juice; 4 cups fresh blueberries; 1 cup frozen fat free whipped topping

Servings: persons

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup promise spread-stick
1/2 teaspoon baking soda
3/4 cup buttermilk
1 tablespoon lemon juice
4 cups fresh blueberries
1 cup frozen fat free whipped topping

1
Preheat oven to 400u00b0. Spray 8-inch round cake pan with nonstick cooking spray; set aside.
2
In large bowl, combine flour, sugar, lemon peel, baking powder, baking soda and salt. With pastry blender or two knives, cut in Promise(R) Spread-stick until mixture is size of coarse crumbs. Gently stir in buttermilk and lemon juice just until mixture forms soft dough. In bowl, knead lightly, then gently pat into prepared pan. Bake 20 minutes or until golden and toothpick inserted in center comes out clean. On wire rack, cool completely.
3
To serve, slice cake into 8 wedges, then split each wedge horizontally. On bottoms, evenly spoon 3/4 cup whipped topping, then 3 cups blueberries. Place tops on each, then garnish with remaining whipped topping and blueberries. Serve immediately.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon grated lemon peel, 2 teaspoons baking powder, and more.

Yes, Blueberry-Lemon Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Lemon Shortcakes

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