Lemon-Blueberry Shortcake Sheet Dessert

1. 1

   Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add the blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from the heat.

2. 2

   Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well combined. Stir the lemon juice and zest into the egg mixture. Add 1/3 cup butter.

3. 3

   Cook and stir the egg mixture over medium heat until the lemon curd is thick enough to coat the back of a spoon, about 5 minutes.

4. 4

   Pour the mixture into a bowl and let it cool. The lemon curd can be covered and refrigerated for up to two weeks.

5. 5

   Preheat the oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.

6. 6

   Combine the flour and baking powder in a small bowl. In a separate bowl, mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract.

7. 7

   Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into the butter mixture until smooth. Add the flour mixture alternately with the milk, mixing until the batter is just combined. Divide the batter between the prepared baking sheets, spreading evenly.

8. 8

   Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

9. 9

   Cut the cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, then add blueberry sauce and lemon curd to make one serving. Repeat with the remaining cake, sauce, and curd.

• Calories 184.4 kcal — Moderate 9%
• Protein 4.11 g ⌄ Low Source 8%
• Carbohydrate 25.52 g 9%
• Total Fat 7.14 g — Moderate 9%
• Saturated Fat 2.78 g — Moderate 14%
• Trans Fat 0.01 g ▲ High --
• Cholesterol 32.46 mg — Moderate 11%
• Sodium 26.96 mg ⌄ Low Source 1%
• Dietary Fiber 2.24 g ⌄ Low Source 8%
• Total Sugars 7.7 g --
• Added Sugars 0.17 g ⌄ Low Source 0%
• Calcium 11.69 mg ⌄ Low Source 1%
• Iron 1.35 mg ⌄ Low Source 8%
• Potassium 46.7 mg ⌄ Low Source 1%
• Vitamin A 9.62 mcg ⌄ Low Source 1%
• Vitamin C 7.46 mg ⌄ Low Source 8%
• Vitamin D 0.12 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽