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Lemon Blueberry Shortcakes

Total Time

Prep: 25 min. + freezing Bake: 10 min.


10 servings

Who wouldn't smile if this dessert was placed in front of them? Cute, lemony and chilled, this is the perfect summer's day treat! —Jackie Pressinger, Stuart, Florida
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  • 1 pint vanilla ice cream
  • 3 tablespoons sweetened lemonade drink mix
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons poppy seeds
  • 1-1/2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 large egg, room temperature
  • 1/2 cup heavy whipping cream
  • 1/4 cup frozen unsweetened blueberries
  • Confectioners' sugar


  1. In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour.
  2. Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder, poppy seeds, lemon zest and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moistened. Stir in blueberries.
  3. Turn onto a lightly floured surface; knead 8-10 times. Pat into a 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter.
  4. Place 2 in. apart on a greased baking sheet. Bake until golden brown around edges, 8-10 minutes.
  5. To assemble, split cakes in half. Place cake bottoms on dessert plates. Top each bottom layer with a scant 1/4 cup of ice cream mixture. Replace shortcake tops. Sprinkle with confectioners' sugar.

Nutrition Facts

1 each: 282 calories, 13g fat (8g saturated fat), 61mg cholesterol, 265mg sodium, 38g carbohydrate (15g sugars, 1g fiber), 5g protein.

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