2 C all-purpose flour
6 Tbsp granulated sugar (2.75 oz)
½ tsp baking powder
6 Tbsp unsalted butter, cold + 1 Tbsp melted
½ tsp baking soda
1 tsp freshly grated lemon zest
½ tsp kosher salt
1–2 Tbsp turbinado sugar to garnish (optional—add ¼ tsp cinnamon)
1 C buttermilk
3 C fresh blueberries, washed and dried (about 15 oz by weight)
3 Tbsp granulated sugar
½ tsp cornstarch
1 tsp lemon juice
½ tsp lemon zest
pinch kosher salt
4 oz cream cheese, room temperature
3 Tbsp granulated sugar, more if desired
1 C heavy whipping cream
½ tsp vanilla, more as needed
Pinch kosher salt
- Place the flour, granulated sugar, lemon zest, baking powder, baking soda and salt into a large bowl. Grate the butter on the large holes of a box grater and then add it to the flour mixture and toss it to evenly combine. Place the bowl into your freezer (or refrigerator if you don’t have freezer space) for 30-45 mins before finishing the mixture (can be done the day before and refrigerate, covered tightly, overnight).
- Preheat oven to 425° F. Line a baking sheet with parchment. Melt the butter.
- Add the buttermilk to the cold flour/butter mixture and use a fork to toss it together just until all of the dry ingredients are moistened—the mixture should be sticky (be sure to scrape the bottom of the bowl—pockets of dry mix can hide down there, and if needed, add a few more drops of buttermilk).
- Use an ice cream scoop to portion out 6 even shortcakes onto the parchment-lined pan—space them evenly on the pan and leave 2" space around them as they will grow in the oven. Brush the top of each with a little melted butter and sprinkle with turbinado sugar.
- Place in the preheated oven and bake until puffed and golden, 15–20 minutes, rotating the pan halfway through baking time. Cool completely.
- Place 1 C of blueberries, sugar, lemon juice, lemon zest, cornstarch, and salt into a 10" skillet over medium heat.
- Cook, stirring frequently until the berries release their juices and the mixture simmers and thickens slightly. Remove from heat and stir in 1C of additional blueberries (reserve the remaining 1 C of berries for garnish). Set aside while you whip the cream. Blueberry mixture may be made ahead and refrigerated. Use chilled, at room temp or slightly warmed.
- Place the cream cheese, sugar, vanilla, and salt into the bowl of your stand mixer and beat with the whip attachment until light, creamy and free of lumps. Scrape the bowl and beat at high speed for 30 seconds longer. Reduce mixer speed to low and pour in the heavy cream. Once cream is incorporated, increase speed to high and beat until thickened and almost holding peaks. Taste and add a little more sugar and vanilla if desired, and beat until the cream is thick and holding soft peaks. Whipped cream may be made a few hours ahead and held in the refrigerator until needed.
- Split the shortcakes in half and spoon a generous amount of the whipped cream onto the base. Top the cream with the cooked blueberry mixture and scatter a few fresh berries over top, place the top of the cake onto the berries and serve immediately.