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Blueberry Shortcakes on a white plate.

Blueberry Shortcake

Chef Jenn
Light and delicious, Blueberry Shortcake is a tasty twist on a classic. Made with plump berries, this dessert isn't too sweet, and it's perfect all year round.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 490 kcal

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.

Nutrition

Serving: 1shortcakeCalories: 490kcalCarbohydrates: 67gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 95mgSodium: 416mgPotassium: 176mgFiber: 3gSugar: 31gVitamin A: 826IUVitamin C: 8mgCalcium: 184mgIron: 2mg
Keyword blueberries, dessert, shortcake, vintage
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