Description

Blueberry Shortcake is a classic dessert featuring tender, buttery shortcakes paired with juicy fresh blueberries and light whipped cream. This easy-to-make recipe offers a perfect balance of sweet and tangy flavors with a fluffy, flaky texture. Ideal for any occasion, from family gatherings to summer picnics, it’s a versatile treat that can be customized with various berries or dietary adaptations.

Ingredients

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Blueberry Topping

2 cups fresh blueberries
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice (optional)
1 teaspoon lemon zest (optional)

Shortcake

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup milk or buttermilk
1 teaspoon vanilla extract (optional)

Whipped Cream

1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon vanilla extract

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Instructions

Prepare the blueberries: Gently rinse fresh blueberries and drain. In a bowl, toss the blueberries with 1 tablespoon sugar and a splash of lemon juice to enhance their natural sweetness and create a juicy topping. Add lemon zest if desired for an extra citrus note.
Make the shortcake dough: In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut the cold butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in milk or buttermilk and vanilla extract just until combined, being careful not to overmix.
Shape and bake the shortcakes: Turn the dough onto a floured surface and gently pat into a 1-inch thick slab. Use a biscuit cutter to cut rounds and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown.
Whip the cream: While the shortcakes bake, whip the chilled heavy cream with sugar and vanilla extract until soft peaks form, creating a light and airy topping.
Assemble the Blueberry Shortcake: Slice each warm shortcake in half horizontally. Spoon a generous amount of the prepared blueberries over the bottom half, top with whipped cream, and place the other half on top to finish. Serve slightly warm for best flavor and texture.

Notes

Use cold butter to ensure flaky layers in the shortcake.
Don’t overmix the dough to maintain a tender texture.
Use ripe fresh blueberries for optimal flavor and juiciness.
Whip cream just before serving to keep it light and fresh.
Serve shortcakes slightly warm to enhance the contrast between crispy exterior and soft inside.
Leftover shortcakes can be stored at room temperature for up to 2 days; store berries separately in the fridge.
Shortcake dough or baked biscuits freeze well for up to 3 months; thaw before baking or reheating.
Warm leftovers in a 350°F (175°C) oven for 5-7 minutes to refresh texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 shortcake with topping
Calories: 320
Sugar: 18g
Sodium: 230mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 50mg