Blueberry Lemon Shortcake ~ this yummy variation on the summertime classic will win you over with its juicy blueberries tumbling over a moist lemony cake ~ plus I’ll show you how to shake up the best whipped cream right in a mason jar!
Old fashioned strawberry shortcake is one of the things I look forward to most every summer, but when I got a hankering for it the other day, we were fresh out of strawberries. We did happened to have blueberries, though, and a little quick thinking resulted in this variation. Lemon and blueberries were made for each other, don’t you think?
Today’s recipe is a bit of a departure for me because I’m using a boxed cake mix. I’ve never cooked with a cake mix before on the blog, but I’ve used them throughout my life ~ especially when my girls were young ~ I made ‘boxed’ cupcakes on a weekly basis. My secret was to use the mix for the cupcakes, but to top them with a homemade frosting, the combination is perfect and it’s so easy. I prefer Duncan Hines (not sponsored, just my opinion) and I can hardly distinguish it from homemade. For this cake I used their Lemon Supreme mix.
TIP: To doctor up a boxed lemon cake, substitute fresh lemon juice for part of the water, the flavor will be more pronounced, and more natural tasting.
This is a quick and easy dessert ~ the components can be made ahead of time, and it can be assembled easily for serving. The blueberry sauce takes just a few minutes in a saucepan, and I think it’s best when warm, so if you do make it ahead, reheat it before serving.
Of course this blueberry lemon shortcake is naked without a big dollop of whipped cream on top. I love to make my whipped cream in a mason jar, it’s quick and easy and no mess. I particularly like the soft texture it has when you shake it up by hand like this. You can serve it and store it right in the jar, too, and there’s nothing to clean up!
How to make whipped cream in a mason jar:
- Start with heavy cream, or whipping cream, and make sure it’s cold.
- Add the cream to your mason jar, but don’t fill more than half way, so the cream has room to expand.
- Add a little vanilla, and a touch of powdered sugar if you like.
- Shake vigorously for about 3-5 minutes, the time will depend on how much cream you’re whipping.
- When you can no longer hear the ‘sloshing’ noise, it’s done!
- Store any extra right in the jar.
Blueberries and lemon is one of those irresistible combinations…if you like it you need to try my BLUEBERRY ZUCCHINI SNACK CAKE WITH LEMON BUTTERCREAM.
Ingredients
- 1 box Duncan Hines Lemon Supreme cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 2/3 cup water
- 1/3 cup fresh lemon juice
- 1 1/2 pounds fresh blueberries, rinsed
- 1 cup water
- juice of 1 lemon
- 1/2 cup sugar
- 2 Tbsp cornstarch, dissolved in 4 Tbsp water
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar (optional)
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350F Spray a 9x13 baking pan and set aside.
- In a large mixing bowl whisk together the cake mix, eggs, vegetable oil, lemon juice, and water. Whisk until well blended. There will be some lumps, don't worry. Pour the batter into the prepared pan and bake for 22 -25 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it. Set the cake aside to cool.
- Put the blueberries, water, lemon juice, sugar, and dissolved cornstarch in a saucepan and bring to a boil. Lower the heat and simmer for about 5 minutes, until the sauce thickens and turns dark purple. Stir carefully so you don't mash the blueberries.
- Whip the cream with the sugar and vanilla until soft peaks form.
- Slice the cake into 12 pieces and serve with the blueberry sauce and whipped cream.
Don’t forget to pin my Blueberry Lemon Shortcake!
32 Comments
Laura | Tutti Dolci
June 9, 2017 at 5:18 pmBlueberry lemon desserts are my idea of heaven – I adore this shortcake!
2 sisters recipes
June 4, 2017 at 8:14 pmLemons and blueberries are our all time favorite. Gotta laugh, I’ve used box cake mixes for years too – and still do occasionally. Love the whipped cream in the jar idea – pure genius!
Joyce
June 4, 2017 at 8:14 amCan u use coconut oil instead of vegetable oil. I never know which is in veg oil. Is healthy
Sue
June 4, 2017 at 8:16 amYes, you can substitute coconut oil for the vegetable oil!
Chris Scheuer
June 3, 2017 at 12:03 pmLove the idea of blueberry shortcake. Blueberries are beginning to hit our stores in mass right now so this is exiting! Such an easy, quick dessert!
JWT
June 3, 2017 at 9:57 amYou’ve done it again, every time I come here I find something that I just have to get in my mouth asap ~ I guess it’s out to the grocery store today, thanks Sue!
Sara
June 3, 2017 at 8:54 amWow, this looks yummy! I was sad to hear that your daughter and her husband hunt. :(
Sue
June 3, 2017 at 9:30 amI know what you mean, Sara, but a lot of people feel that getting back in touch with nature and not being dependent on commercial foods is a really good thing, they don’t hunt for sport, but rather to feed themselves. I couldn’t do it myself, but I respect those who do it responsibly :)
Rebecca | Let's Eat Cake
June 2, 2017 at 3:55 pmI love shortcake and this one looks so bright and delicious! I love lemon and blueberries too – they’re such a great flavor combination.
Prasanna Hede
June 2, 2017 at 12:45 pmThose clicks are out of the world! and thanks for awesome tip of making whipped cream in jar!
Vicki Bensinger
June 2, 2017 at 12:44 pmOh wow this looks so good and a perfect summertime dessert. Those blueberries are huge. Wherever did you find those?
Sue
June 2, 2017 at 1:05 pmThanks Vicki ~ it’ funny, because usually I’m all about the tiny wild berries…but we never get those here :/ These big plump berries really did hold up nicely in the sauce!
Michelle @ Vitamin Sunshine
June 2, 2017 at 12:33 pmThis is so beautiful and summery! I love fruit flavored desserts in the summer. The rest of the year it’s all about chocolate :)
Sandhya Hariharan
June 2, 2017 at 12:28 pmLoved your Mason jar trick of making cream at home :) I can’t wait to give it a try.. The shortcake combo is just delicious flavour combination.
Sue
June 2, 2017 at 6:08 pmIs there anything a mason jar isn’t good for??
Jeff
June 2, 2017 at 10:36 amI don’y even have the words to describe how good this looks.
Sue
June 2, 2017 at 11:01 amAwww Jeff, thanks :)
Maria Connor
June 2, 2017 at 9:30 amThanks for offering this recipe that starts with cake mix. When I try cakes from scratch, it’s a fail every time! My family will be enjoying this treat tomorrow!
Sue
June 2, 2017 at 11:02 amI know what you mean Maria, cakes are so tricky, and honestly, I really can’t tell the difference when it’s a basic chocolate or vanilla type cake between homemade and boxed, especially when there’s other stuff going on like frosting, etc.
Sheryl
June 2, 2017 at 9:25 amCan’t wait to try this. I love all your recipes I have tried. The triple vanilla pound cake was a HUGE it!!!!!
Sue
June 2, 2017 at 11:26 amI appreciate the vote of confidence Sheryl :))) That vanilla pound cake WAS good, wasn’t it? Thanks for stopping by today.
Karen @ Seasonal Cravings
June 2, 2017 at 9:07 amLemon and blueberry is my favorite flavor combo especially when the blueberries are fresh! Have a great weekend Sue!
Sue
June 2, 2017 at 11:27 amI’m totally obsessed with it, throw in some zucchini and I’m on cloud nine.
Monique
June 2, 2017 at 9:06 amLooks fantastic!
J watches Rachel Ray in the AM w/ his coffee and brekkie..someone was making your exact whipped cream today;)
Sue
June 2, 2017 at 11:22 amOh that’s so funny, wish I’d seen it, I guess I’m right on trend today!
Angie@Angie's Recipes
June 2, 2017 at 9:03 amThat’s a cool way to make whipped cream! I can’t wait to try it, Sue. The cake looks utterly delicious and summery!
Sue
June 2, 2017 at 11:23 amThe whipped cream is such fun to shake up, and you get an upper arm workout at the same time :)
Jennifer @ Seasons and Suppers
June 2, 2017 at 8:45 amWhat a great summer dessert! Such a classic flavour combination and love the mason jar whipped cream :)
Tricia @ Saving Room for Dessert
June 2, 2017 at 7:00 amClassic and delicious flavor combination! We adore lemon and blueberry and this is so pretty. Blueberry sauce is great on everything from cake to biscuits and even a spoon! Love the whipped cream and I can’t wait to give it a try. Thanks Sue – have a terrific weekend!
Sue
June 2, 2017 at 7:28 amThanks Tricia ~ the mason jar whipped cream is super fun!
Pam
June 3, 2017 at 8:38 amLove the whip cream recipe will be trying very soon, thanks.
Sue
June 3, 2017 at 8:51 amLet us know how you like it Pam!