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?
blueberry lemon shortcake ~ semi-homemade
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.
more blueberry recipes
- Lemon Blueberry Bundt Cake
- Blueberry Zucchini Snack Cake with Lemon Buttercream
- Blueberry Lemon Cake
- Blueberry Lemon Breakfast Cake
- Creamy Blueberry Lemon Bars
- Blueberry Lemonade
Blueberry Lemon Shortcake
- 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
- Preheat the oven to 350F Spray a 9×13 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.