This dish I made for a business bake-off took first place! This dessert is quick and simple to create and is light, acidic, and not overly sweet. The lemon curd and blueberry sauce can be made ahead of time and stored in the fridge for up to two weeks. Add fresh blueberries and whipped cream as garnish.
| Prep Time: | 1 hr |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 35 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- ½ cup white sugar
- ⅓ cup water
- 2 tablespoons cornstarch
- 2 cups blueberries
- 2 eggs
- 3 egg yolks
- ½ cup white sugar
- 2 tablespoons milk
- ¼ teaspoon salt
- 2 large lemons, zested and juiced
- ⅓ cup butter, cut into small pieces
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup milk
- 1 ½ teaspoons lemon extract
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- ½ teaspoon almond extract
- 3 cups white sugar
- 1 cup butter, softened
- ½ cup shortening
- 5 eggs
Instructions
- Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.
- Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.
- Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.
- Preheat oven to 325 degrees F (165 degrees C). Grease two 11×17-inch baking sheets.
- Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.
- Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.
- Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 159 mg |
| Sugars | 42 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing!! My husband loves blueberries so I made this for him, instead of my favorite strawberry shortcake. The only thing different was i made a double portion of lemon curd and blueberry sauce and used an extra lemon worth of juice, i like it a little more tart… The tang of the lemon and sweetness of the blueberries are a perfect match. , next time i might use a little less sugar in the blueberries, but i think they were riper (sweeter) than they usually are. The shortcake is pretty dense and rich, but so good. I will definitely make this again soon!! Oh, i forgot to mention, the best shortcake recipe!! I had to cook my shortcake a little longer (did not use convection) but every oven is different!