Blueberry Lemon Shortcake

Name: Blueberry Lemon Shortcake
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 1 teaspoons baking powder; 473 milliliters blueberries; 237 milliliters butter, softened; 1 teaspoon butter extract; 1 teaspoon coconut extract; 2 Tbsps cornstarch; 3 egg yolks; 5 eggs; 710 milliliters all-purpose flour; 2 teaspoons lemon extract; 2 larges lemons, zested and juiced; 237 milliliters milk; 0 teaspoons salt; 118 milliliters shortening; 1 teaspoon vanilla extract; 79 milliliters water; 710 milliliters white sugar

Blueberry Lemon Shortcake might be just the dessert you are searching for. This recipe serves 20. This recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 358 calories, 4g of protein, and 17g of fat per serving. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. If you have eggs, lemon extract, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

Heat 1/2 cup sugar, water, and cornstarch over medium heat.

Ingredients you will need

Corn Starch

Sugar

Water

Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute.

Ingredients you will need

Blueberries

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.

Ingredients you will need

Lemon Juice

Sugar

Egg Yolk

Egg

Milk

Salt

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Sauce Pan

Add 1/3 cup butter.

Ingredients you will need

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.

Ingredients you will need

Lemon Curd

Egg

Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.

Ingredients you will need

Lemon Curd

Equipment you will use

Bowl

Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.

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Baking Sheet

Oven

Combine flour and baking powder in a small bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

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Bowl

Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.

Ingredients you will need

Almond Extract

Vanilla Extract

Imitation Butter Flavor

Lemon Extract

Milk

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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.

Ingredients you will need

Shortening

Butter

Sugar

Egg

Equipment you will use

Bowl

Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Baking Sheet

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.

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Wire Rack

Oven

Cut cake into rounds using a cookie cutter or drinking glass.

Ingredients you will need

Equipment you will use

Cookie Cutter

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.

Ingredients you will need

Lemon Curd

Blueberries

Sauce