Lemon Blueberry Shortcakes Recipe

Name: Lemon Blueberry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 zest; 1/2 teaspoon salt; 1/4 cup cold butter, cubed; 1 large egg, room temperature; 1/2 cup heavy whipping cream; 1/4 cup frozen unsweetened blueberries; Confectioners' sugar

Servings: persons

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 zest
1/2 teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature
1/2 cup heavy whipping cream
1/4 cup frozen unsweetened blueberries
Confectioners' sugar

1
In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
2
Preheat oven to 400u00b0. In a large bowl, combine flour, sugar, baking powder, poppy seeds, lemon zest and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moistened. Stir in blueberries.
3
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.
4
Place 2 in. apart on a greased
5
. Bake until golden brown around edges, 8-10 minutes.
6
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.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 pint vanilla ice cream, 3 tablespoons sweetened lemonade drink mix, 2 cups all-purpose flour, 6 tablespoons sugar, and more.

Yes, Lemon Blueberry 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.

That's it — enjoy your meal!

Lemon Blueberry Shortcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions