Blueberry Shortcakes with Lime and Ginger

Juicy blueberries and buttery, flaky shortcakes come together for a fun twist on classic strawberry shortcake. Fresh lime adds a little zing, ginger gives it a warm kick, and a big spoonful of whipped cream makes it even better.

---

What You’ll Need

For the Blueberry Filling

• 6 cups blueberries 
• 1/3 cup granulated sugar
• 3 tablespoons lime juice
• heaping 1/8 teaspoon salt
• pinch of cinnamon

For the Shortcakes

• 4 cups flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 teaspoon ground ginger
• zest of 2 limes
• 6 tablespoons butter, cold, cut into pats
• 1 1/4 cups heavy cream or whipping cream
• 1 teaspoon pure vanilla extract

---

To Make the Blueberry Shortcakes

1. Make the Blueberry Filling

Set aside half of your fresh blueberries in a bowl. In a saucepan, combine the rest of the berries with sugar, lime juice, and a pinch of salt. Cook over medium heat until the berries simmer, release their juices, and thicken (about 5–8 minutes). Pour this over the fresh berries, stir in cinnamon, and let it sit while you prepare the shortcakes.

2. Make the Shortcakes

Preheat your oven to 425°F and line a baking sheet. Whisk together flours, sugar, baking powder, salt, lime zest, and ginger. Cut in cold butter until the mixture is crumbly with some larger pieces.

Stir in cream and vanilla until a soft dough forms. If needed, add a splash more cream so it comes together. Pat the dough into a ¾-inch thick rectangle, fold it into thirds, then gently pat or roll it into an 8x6-inch rectangle. Use a biscuit cutter or sharp knife and cut into 2-inch squares.

Place on the baking sheet, brush the tops with cream and sprinkle with raw sugar, and bake for 16–20 minutes until golden brown. Let cool slightly.

4. Assemble and Serve

Split the warm shortcakes, spoon over the berry filling, and top with whipped cream. Serve immediately and enjoy.

---

Tips for Success

• Use fresh lime juice and zest for the best flavor.

• Taste your berries—add an extra tablespoon of sugar if they’re tart.

• Don’t overmix the dough to keep the shortcakes tender.
• The blueberry filling can be made ahead and chilled for easy assembly.

---

FAQs

Can I use frozen blueberries?
Yes! No need to thaw them before cooking but add a few extra minutes to the cooking time.

How should I store leftovers?
Keep the shortcakes in an airtight container at room temperature for up to 2 days. Store the blueberry filling separately in the fridge and assemble just before serving.

Can I swap lemon or orange for lime?
For sure! Lemon or orange will give it a different citrus vibe, but it’ll still taste super fresh and delicious.

---

These Blueberry Shortcakes with Lime and Ginger are the perfect way to enjoy fresh berries with a fun citrus twist. They’re easy to whip up, look gorgeous on the plate, and taste even better. 

If you give these a try, I’d love to hear how they turned out! Leave a comment below or add a rating on the recipe card to let me know what you think.

Blueberry Shortcakes with Lime and Ginger

Yield: 12

Author: Jolene's Recipe Journal

Ingredients

For the Blueberry Filling

• 6 cups blueberries, fresh preferred
• 1/3 cup granulated sugar
• 3 tablespoons lime juice, freshly squeezed preferred
• heaping 1/8 teaspoon salt
• pinch of cinnamon

For the Shortcakes

• 4 cups flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 teaspoon ginger
• zest of 2 limes
• 6 tablespoons butter, cold, cut into pats
• 1 1/4 cups heavy cream or whipping cream
• 1 teaspoon pure vanilla extract
• raw sugar for sprinkling on top, optional

Instructions

Make the Blueberry Filling:

1. Place 3 cups (450g) of the fresh berries into a medium heatproof bowl and set aside.
2. In a medium saucepan, combine the remaining 3 cups (450g) of the fresh berries with the sugar, lime juice, and salt. Cook over medium heat until the berries come to a simmer, start to release some juice, and begin to thicken, about 5 to 8 minutes.
3. Pour the cooked berries over the fresh berries in the bowl, add the cinnamon, and stir to thoroughly combine. Set aside while you prepare the shortcakes.

Make the Shortcakes:

1. Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
2. Mix together the flours, sugar, baking powder, salt, ginger, and lime zest.
3. Using a mixer, pastry blender, or your fingers, work the butter in until the mixture is unevenly crumbly; some larger, cranberry-sized chunks of butter can remain.
4. Combine the cream and vanilla. Add the liquid to the bowl all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn't come together, dribble in a bit more cream or milk until it's cohesive.
5. Pat the dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8" x 6" rectangle.
6. Use a biscuit cutter or sharp knife to cut 2" square shortcakes. Place the shortcakes on a baking sheet, brush the tops with cream, sprinkle with raw sugar if desired.
7. Bake the shortcakes for 16 to 20 minutes, until they're golden brown. Remove them from the oven and let them cool slightly (or to room temperature).

To Serve:

1. Split open the shortcakes, top with the berries, and garnish with whipped cream or ice cream, if desired

Notes

Source: https://www.kingarthurbaking.com/recipes/blueberry-shortcakes-with-lime-and-ginger-recipe

Recommended Products

Silicone Pastry Mat

R&M International Square Biscuit Cutters, Assorted Sizes

Other recipes you may enjoy:

Blueberry Cheesecake Ice Cream

Strawberry Rhubarb Ice Pops

Old Fashioned Whoopie Pies

Blueberry shortcakes, lime, ginger

Dessert

American

 

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you'll find some new favorite recipes this week and have fun with us as we celebrate summer!

• No-Churn Banana Nutella Swirl Ice Cream from Big Bear's Wife
• Strawberry Blueberry Cheesecake Dip from Semi-Homemade Recipes
• Blueberry Shortcakes with Lime and Ginger from Jolene's Recipe Journal
• Preserved Lemon Loaf Cake from A Day in the Life on the Farm
• Strawberry Shortcake Trifle from Our Crafty Mom
• Iced Salted Caramel Latte from Easy Recipes For One
• Cheesecake Stuffed Strawberry Bites from For the Love of Food
• Root Beer Float Caramels from Sweet ReciPEAs

PIN