Lemon-Blueberry Shortcake for a Crowd

By Heather Thoming
Created December 8, 2016
Lemon-Blueberry Frozen Yogurt Shortcake
Need a summer treat in a snap? This four-ingredient frozen yogurt dessert bar will add a fresh slice of summer to your party. MORE+ LESS-

To me, summer means simple fresh ingredients prepared easily. No one wants to slave away in the kitchen when there’s all kinds of summer fun to be had. This four-ingredient dessert pie, tastes like a new take on summer shortcakes.

Lemon-Blueberry Frozen Yogurt Shortcake

This recipe is super simple. Spray a baking pan with non-stick cooking spray. You can use any size pan that you like. I used 8 x 8 for a small group or 9 x 13 for a larger crowd. Then, press Pillsbury Sugar Cookie dough into the bottom of your pan, creating a crust about a 1/2 an inch thick.

Sugar cookie dough pressed into the bottom of an 8x8 inch pan

Bake crust at 350° for 9-11 minutes or until the crust is lightly browned. Let crust cool and then top with your favorite lemon curd.

Sugar cooke crust covered with lemon curd

Now all you have to do is top with blueberry frozen yogurt. I found some great options in the freezer section of my market. Using a 1-ounce scoop, scoop the yogurt onto the crust. If you don’t want to use the scoop method, let the frozen yogurt thaw for a few minutes and spoon onto the top of the crust smoothing to create a flat surface. Return the pie to the freezer for at least a hour to set the frozen yogurt.

Scoops of blueberry frozen yogurt on top of a a sugar cookie crust

Top with fresh blueberries and a sprig a mint to serve. Simple as that you have a scrumptious dessert that your family will love!