Garden State Fave: Blueberry Shortcake with Lemon Curd – New Jersey

Summer is our favorite time of year here in the StateEats kitchen and that’s because of all the fresh fruit that is in season. New Jersey

Blueberry Shortcake w/ Lemon Curd - New Jersey

is known for its delicious blueberries so much so that its legislature declared the Highbush blueberry the state fruit in 2003. And didja know that Hammonton, NJ, is the self-proclaimed blueberry capital of the world? In terms of nutrition, blueberries are a good source of fiber and vitamin C and are antioxidant powerhouses.

We decided that this family recipe for blueberry shortcake was worth sharing. You can make it with all kinds of fruit if you don’t have blueberries but strawberries, blackberries, and peaches work particularly well. The lemon curd amps up the deliciousness level.

Pack a picnic and head to the beach for the Wildwood Crest Sand Sculpting Festival, July 11, 2015.

Blueberry Shortcake with Lemon Curd

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients

For the lemon curd:

  • 4 tablespoons butter
  • 6 tablespoons sugar
  • 2 eggs
  • Zest from one lemon
  • 1-2 lemons to yield 1/4 cup lemon juice

For the shortcake:

  • 1/2 cup milk
  • 1 tablespoon butter or margarine
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pint blueberries
  • Whipped cream

Instructions

 For the lemon curd: Combine butter and sugar in a large mixing bowl. Beat on medium speed 2-3 minutes or until mixture is combined. Add eggs, lemon zest and lemon juice. Beat until combined. Pour mixture into a saucepan and cook on low heat, stirring constantly, about ten minutes or until mixture thickens. Remove from heat and let cool. Lemon curd will keep about two weeks in the refrigerator if well sealed.

For the shortcake: In a small saucepan or in microwave, heat milk and butter until butter just begins to melt. Set aside. Combine flour, baking powder and salt into a small bowl. Set aside. In a larger mixing bowl, beat eggs on medium speed for 2 minutes. Gradually add one cup sugar, beat until mixture is thick and lemon colored. Add dry ingredients and mix just until combined. Add milk/butter mixture and vanilla and again mix until just combined. Batter will be runny. Pout into a greased 8×8 pan and bake 25 minutes at 350 degrees or until top just begins to brown. Let cool.

To serve, cut cake into squares, then cut each piece horizontally. Place a dollop of lemon curd on the bottom piece, sprinkle with blueberries, top with whipped cream. Place top half of cake on top, add a small dollop of whipped cream and more berries.

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9 thoughts on “Garden State Fave: Blueberry Shortcake with Lemon Curd – New Jersey”

  1. This cake is wonderful as the base for strawberry shortcake also. It is best eaten on the day it is made. The lemon curd is so delicious with the blueberries. What a decadent dessert!

    1. Hi Jaden – blueberry scones with lemon curd sounds fantastic, and would also be a great NJ recipe! Love your blog! Just made your flank steak salad which was delish! – Kat

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