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Blueberry Shortcake with Mascarpone Recipe

This blueberry shortcake uses mascarpone cheese and a hard sauce topping with lemon zest.


Prep time:  30 | Cook time:  10-12 minutes

Blueberry Shortcake with Mascarpone and lemon zest


  • 1 cup butter, cold
  • 1/4 cup sugar
  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon lemon zest
  • 2 cups of blueberries
  • Lemon zest for garnish

Mascarpone Spread

  • 1 container mascarpone cheese (8 ounces)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon zest


  1. Preheat the oven to 400 degrees.
  2. Place the butter in a large bowl.
  3. Combine the flour, sugar, baking powder and salt.  Add to the butter.
  4. Use a pastry blender* or 2 butter knives in a crisscross motion until it forms coarse crumbs.
  5. In a small bowl, whisk buttermilk and egg.   Add the lemon zest.
  6. Add the buttermilk/egg mixture until the dough is just moistened.
  7. Place on a lightly floured surface and knead for about 30 seconds.  Roll out to 1/2 inch thickness.  Use a 3 inch biscuit cutter to make the biscuits and place on an ungreased cookie sheet.
  8. Bake at 4oo degrees for 10-12 minutes or until golden brown.
  9. In a medium bowl, combine the mascarpone cheese, powdered sugar and lemon zest.
  10. To assemble, slice the shortcakes in half.  Spread mascarpone cheese on each slice.  Place one slice on a plate, top with blueberries and then place the other slice on top.   Pour Hard Sauce over the top and garnish with lemon zest.


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Author:   Category: sweets  Tags: , ,  

Feel free to add your ideas, comments or book review below.

  1. take a back seat, strawberries–you’ve been replaced as the go-to shortcake fruit! 🙂

    Comment by grace

  2. The blueberries with the lemon zest make this my favorite shortcake.

    Comment by Lisa