Photo: David Holifield
Blueberry Lemon Shortcake
23 ingredients
1 hr + 35 min
20 servings
openrecipes
"I created this dessert for a company bake off, and it won first place! Light, tangy and not too sweet, this dessert is quick and easy to make. The blueberry sauce and lemon curd can be prepared ahead of time and kept in the refrigerator for up to two weeks. Top with whipped cream and fresh blueberries."
Estimated Nutrition (whole recipe, rough)
1231
Calories
32g
Protein
54g
Fat
156g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup white sugar
- 1/3 cup water
- 2 tablespoons cornstarch
- 2 cups blueberries
- 2 eggs
- 3 egg yolks
- 1/2 cup white sugar
- 2 tablespoons milk
- 1/4 teaspoon salt
- 2 large lemons, zested and juiced
- 1/3 cup butter, cut into small pieces
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup milk
- 1 1/2 teaspoons lemon extract
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1/2 teaspoon almond extract
- 3 cups white sugar
- 1 cup butter, softened
- 1/2 cup shortening
- 5 eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes