Introduction
Indulge in the delightful simplicity of a fresh Blueberry Lemon Biscuit Cake, where the tangy zest of lemon meets the sweetness of blueberries. This recipe combines the rustic charm of biscuits with the elegance of a layered dessert, making it a perfect treat for any occasion.
Why Make This Recipe
Choose this recipe for a refreshing twist on traditional desserts. The combination of fresh blueberries and zesty lemon creates a balance of flavors that’s both uplifting and satisfying. It’s easy to make, visually appealing, and perfect for gatherings or a special family dessert.
How to Make Blueberry Lemon Biscuit Cake
Ingredients
- 4 cups (592 g) fresh blueberries
- ¼ cup (50 g) granulated sugar
- ¼ cup (61 g) lemon juice
- 2 tablespoons cornstarch
- ½ cup (1 stick / 113 g) salted butter
- 2 cups (250 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon lemon zest (about 1 large lemon)
- ¼ teaspoon baking soda
- 1 cup (245 g) buttermilk (plus 1 tablespoon)
- 2 cups (476 g) heavy whipping cream
- ¼ cup (31 g) confectioners’ sugar
Directions
Assembly
- Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, combine flour, 3 tablespoons sugar, baking powder, lemon zest, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Gradually add buttermilk, stirring until the dough comes together. Drop dough onto a baking sheet and bake for 15 minutes or until golden.
- Make the Blueberry Filling: In a saucepan, mix blueberries, ¼ cup sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and becomes glossy.
- Whip the Cream: Beat heavy whipping cream with confectioners’ sugar until stiff peaks form.
- Assemble the Cake: Slice a cooled biscuit in half. Top one half with blueberries and whipped cream. Cover with the other half of the biscuit. Add more whipped cream and blueberries as desired. Repeat with the remaining biscuits.
How to Serve Blueberry Lemon Biscuit Cake
Serve this dessert immediately after assembly to enjoy the freshness of the biscuits and the creamy texture of the whipped cream. Garnish with extra lemon zest or a sprinkle of powdered sugar for an elegant touch.
How to Store Blueberry Lemon Biscuit Cake
Store the components separately in the refrigerator. Assembled cakes should be enjoyed within a few hours to maintain the best texture. Biscuits can be stored in an airtight container for up to 3 days, and the blueberry filling can be refrigerated for up to a week.
Tips to Make Blueberry Lemon Biscuit Cake
- Ensure the butter is cold to achieve flaky biscuits.
- Do not overmix the biscuit dough to keep it tender.
- Let the blueberry filling cool before assembling to prevent soggy biscuits.
Variation (If Any)
For a gluten-free version, use gluten-free all-purpose flour for the biscuits. You can also replace blueberries with other berries like raspberries or blackberries for a different flavor profile.
FAQs
- Can I use frozen blueberries instead of fresh? Yes, but ensure they are thawed and drained well to avoid extra moisture.
- How can I make the biscuits fluffier? Be sure not to overwork the dough and use fresh baking powder.
- Is there a dairy-free alternative for the whipped cream? Yes, you can use coconut cream whipped with a little sugar for a dairy-free topping.
