Blueberry-Lemon Shortcakes

Strawberries shouldn't get to have all the fun! Sandwich blueberries and a homemade honey-yogurt cream inside flaky oat shortcakes.

Blueberry-Lemon Shortcakes
Photo: Andy Lyons
Prep Time:
25 mins
Bake Time:
8 mins
Total Time:
25 mins
8 shortcakes


  • 1 cup all-purpose flour

  • ¼ cup quick-cooking rolled oats

  • 1 ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • teaspoon salt

  • 3 tablespoon cold butter, cut up

  • 1 egg

  • 3 tablespoon fat-free milk

  • 3 tablespoon honey

  • 2 tablespoon plain fat-free Greek yogurt

  • 2 teaspoon finely shredded lemon peel

  • 1 Honey-Yogurt Cream

  • 1 cup fresh blueberries

  • 1 tablespoon honey

Honey-Yogurt Cream

  • 1 ounce plain fat-free Greek yogurt

  • 1 tablespoon honey

  • ½ cup whipped cream


  1. Preheat oven to 400°F. In a large bowl stir together flour, oats, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.

  2. In a small bowl beat egg lightly with a fork. Stir in milk, 2 tablespoons of the honey, 2 tablespoons yogurt, and the lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened.

  3. Using a large spoon, drop dough into 8 mounds onto a parchment-lined or lightly greased baking sheet. Bake for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; let cool.

  4. To serve, split shortcakes in half horizontally. Place bottom halves on serving plates. Evenly top bottom halves with the Honey-Yogurt Cream and blueberries. Top with shortcake tops and drizzle evenly with the remaining 1 tablespoon honey. Serve immediately.

Honey-Yogurt Cream

  1. In a medium bowl stir together yogurt and honey. Fold in whipped cream.

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