Blueberry Shortcake is a tasty twist on strawberry shortcake. I use fresh blueberries in this version, and they cook down so they’re jammy and delicious. It’s a fabulous dessert that’s not too sweet, and the best part is that it’s easy enough to make and enjoy after dinner.
Strawberry shortcake has been around forever, but this blueberry version makes use of big, plump blueberries instead. This is the kind of recipe you can make and eat in about an hour, or make the blueberry sauce and even the biscuits ahead of time. The blueberries will keep in the fridge for 3-4 days, and the biscuits can be baked and frozen until you’re ready to serve.
Top your Blueberry Shortcake with a dollop of fresh whipped cream, or even a scoop of vanilla ice cream, and dig in to this tasty twist on an American Classic!
Ingredients
For the blueberries:
- Blueberries
- Sugar
- Lemon juice
For the biscuits:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Butter – Very cold.
- Milk
- Heavy whipping cream – Divided.
- Yolk
- Lemon zest
- Coarse sugar
How to make Blueberry Shortcake
For the blueberries:
- Combine blueberries, 1/2 cup of sugar, and lemon juice in a small saucepan and cook them over medium-low heat, stirring frequently, until they’re thick and jammy and reduced to about 1 cup. About 20 minutes. Set them aside to cool.
For the biscuits:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the flour, remaining sugar, baking powder, lemon zest and salt in a large bowl.
- Grate the butter on a coarse cheese grater and stir it into the flour mixture.
- Mix the milk, all but 1 tablespoon of the heavy cream, and the egg yolk in a small bowl, then add it to the flour mixture and mix until just combined.
- Turn out the dough onto a lightly floured surface and gently knead a few times until it comes together.
- Pat the dough into a rectangle about 1-inch thick.
- Cut out biscuits using a round 2-inch cutter and place them on a baking sheet lined with parchment paper. Reform any leftover bits and cut out the remaining biscuits from the bits.
- Brush the tops of the biscuits with the reserved heavy whipping cream and sprinkle with the coarse sugar.
- Bake for 15-18 minutes, until the biscuits are golden brown and cooked through.
- Cool the biscuits on a wire rack.
To assemble:
- Split each biscuit in half horizontally.
- Spoon the blueberry mixture over the bottom halves of the biscuits.
- Top with the biscuit tops and add a dollop of whipped cream if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Ensure your butter is very cold, and you can even chill the flour ahead of time. This will help make light, fluffy biscuits.
- Handle the biscuit dough as little as possible to avoid tough biscuits.
- Serve the shortcakes warm for the best taste experience.
Recommended:
Serving Suggestions
Blueberry shortcake is a great summer dessert. Consider serving it after a grilled chicken salad or alongside a refreshing lemonade. For a full summer spread, add a platter of fresh fruits and a selection of cheeses to balance the sweetness of the dessert.
Storage
Blueberry Shortcakes are best enjoyed fresh, but you can store leftovers in an airtight container. Keep the biscuits and blueberry mixture separate to prevent sogginess. The biscuits will stay fresh at room temperature for up to 2 days, and the blueberry mixture can be refrigerated for up to 3 days. If you want to make the shortcakes ahead of time, you can freeze the baked biscuits then just thaw and warm before serving.
Blueberry Shortcake
Ingredients
for the blueberries
- 3 cups blueberries
- ½ cup sugar
- 1 tablespoon lemon juice
for the biscuits
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 tablespoons butter very cold
- ½ cup milk
- ½ cup heavy whipping cream divided
- 1 egg yolk
- lemon zest
- 2 teaspoons coarse sugar
- 1 cup whipped cream
Instructions
for the blueberries:
- Combine blueberries, sugar, and lemon juice in a small saucepan and cook them over medium-low heat, stirring frequently, until they’re thick and jammy and reduced to about 1 cup. About 20 minutes. Set them aside to cool.
for the biscuits
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the flour, granulated sugar, baking powder, lemon zest and salt in a large bowl.
- Grate the butter on a coarse cheese grater and stir it into the flour mixture.
- Mix the milk, all but 1 tablespoon of the heavy cream, and the egg yolk in a small bowl, then add it to the flour mixture and mix until just combined.
- Turn the dough out onto a lightly floured counter and knead it 2-3 times until it just comes together. Pat the dough into a rectangle about 1-inch thick.
- Cut out biscuits using a round 1.5-2 inch cutter and place them on a baking sheet lined with parchment paper. Reform the bits and cut the remaining biscuits from the trimmings.
- Brush the tops of the biscuits with the reserved heavy whipping cream and sprinkle with the coarse sugar.
- Bake for 15-18 minutes, until the biscuits are golden brown and cooked through.
- Cool the biscuits on a wire rack.
To assemble:
- Split each biscuit in half horizontally and place a dollop of whipped cream on the bottom biscuits.
- Spoon the blueberry mixture over the top of the whipped cream
- Top with the biscuit tops and add a dollop of whipped cream and more blueberries. Enjoy!
Notes
Chef Jenn’s Tips
- Ensure your butter is very cold, and you can even chill the flour ahead of time. This will help make light, fluffy biscuits.
- Handle the biscuit dough as little as possible to avoid tough biscuits.
- Serve the shortcakes warm for the best taste experience.
