Lemon Blueberry Shortcake Delight

Follow our step-by-step guide on how to make Lemon Blueberry Shortcake Delight.

1. Step 1

   Start by making the blueberry sauce. In a medium saucepan, combine 1/2 cup of white sugar, 1/3 cup of water, and 2 tablespoons of cornstarch. Heat this mixture over medium heat, stirring constantly until it begins to thicken. Once it reaches a boil, add in the 2 cups of blueberries and continue to stir for about a minute. Remove from heat and set aside to cool.

2. Step 2

   Next, prepare the lemon curd. In another saucepan, beat together 2 eggs, 3 egg yolks, 1/2 cup of sugar, 2 tablespoons of milk, and 1/4 teaspoon of salt until well combined. Stir in the juice and zest of the 2 lemons, followed by 1/3 cup of butter. Cook this mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon, which should take about 5 minutes. Once thickened, pour it into a bowl and let it cool. You can refrigerate the lemon curd for up to two weeks if you want to make it ahead of time.

3. Step 3

   Preheat your oven to 325°F (165°C) and grease two 11x17-inch baking sheets to prepare for the cake.

4. Step 4

   In a small bowl, mix together 3 cups of all-purpose flour and 1/2 teaspoon of baking powder. In a separate bowl, whisk together 1 cup of milk, 1 1/2 teaspoons of lemon extract, 1 teaspoon of coconut extract, 1 teaspoon of vanilla extract, 1 teaspoon of butter extract, and 1/2 teaspoon of almond extract until well combined.

5. Step 5

   In a large mixing bowl, cream together 1 cup of softened butter, 1/2 cup of shortening, and 3 cups of sugar until the mixture is light and fluffy. Gradually beat in the 5 eggs until the mixture is smooth. Now, alternate adding the flour mixture and the milk mixture to the butter mixture, mixing just until everything is incorporated. Be careful not to overmix!

6. Step 6

   Divide the batter evenly between the prepared baking sheets, spreading it out smoothly. Bake in the preheated oven for 25 to 35 minutes, or until the cake springs back when lightly pressed. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

7. Step 7

   Once the cakes are cool, use a cookie cutter or a drinking glass to cut out rounds from the cake. To assemble, place one cake round on a plate, top it with a generous spoonful of blueberry sauce and a dollop of lemon curd. Add another cake round on top, followed by more blueberry sauce and lemon curd. Repeat this process with the remaining cake rounds, sauce, and curd to create delightful servings.