Name: Blueberry Shortcake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups of fresh blueberries 1/4 cup of sugar (divided) 2 cups of all-purpose flour 1 tablespoon of baking powder 1/4 teaspoon of salt 1/2 cup of cold unsalted butter (cut into cubes) 2/3 cup of whole milk 1 teaspoon of vanilla extract 1 cup of heavy cream 2 tablespoons of powdered sugar 1 teaspoon of vanilla extract (for whipped cream)

Why You’ll Love This Recipe

This Blueberry Shortcake is a delightful twist on the traditional strawberry shortcake. With the burst of fresh blueberries, a lightly sweetened biscuit-like shortcake, and a dollop of whipped cream, it’s the perfect treat for any season, though it shines especially in the summer when blueberries are at their peak. It’s easy to prepare and perfect for both casual and fancy occasions. The flavors are fresh, the textures are light and airy, and the whole dish is a crowd-pleaser!

Ingredients

2 cups of fresh blueberries
1/4 cup of sugar (divided)
2 cups of all-purpose flour
1 tablespoon of baking powder
1/4 teaspoon of salt
1/2 cup of cold unsalted butter (cut into cubes)
2/3 cup of whole milk
1 teaspoon of vanilla extract
1 cup of heavy cream
2 tablespoons of powdered sugar
1 teaspoon of vanilla extract (for whipped cream)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the blueberries: In a medium bowl, combine the blueberries with 2 tablespoons of sugar. Gently stir to coat the berries and set them aside for about 15 minutes to allow the juices to release.
Make the shortcake dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and remaining sugar. Add the cold butter cubes and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the wet ingredients: Pour in the milk and vanilla extract, stirring until just combined. Be careful not to overmix. The dough should be slightly lumpy.
Shape the shortcakes: Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a rectangle, about 1-inch thick. Use a round cutter or a glass to cut out shortcakes. Place them onto a baking sheet lined with parchment paper.
Bake: Bake the shortcakes in the preheated oven for about 12-15 minutes, or until golden brown on top.
Whip the cream: While the shortcakes are baking, make the whipped cream. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form.
Assemble the shortcake: Once the shortcakes are cool enough to handle, slice them in half horizontally. Spoon a generous amount of the macerated blueberries onto the bottom half of each shortcake. Top with a dollop of whipped cream and place the top half of the shortcake on top.
Serve and enjoy: Serve immediately and enjoy your delicious blueberry shortcake!

Servings and Timing

Servings: Makes about 6 shortcakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Other fruits: Swap out blueberries for strawberries, raspberries, or blackberries for a different flavor profile.
Dairy-free option: Use dairy-free butter and milk to make the shortcakes, and coconut cream or almond milk for the whipped cream.
Extra flavor: Add a teaspoon of lemon zest to the shortcake dough or whipped cream for a refreshing citrus twist.
Sweetened whipped cream: For an extra sweet touch, you can add a tablespoon of sugar to the whipped cream mixture.

Storage/Reheating

Storage: Blueberry shortcakes are best served fresh, but you can store leftover shortcakes in an airtight container at room temperature for 1-2 days. The whipped cream can be stored separately in the fridge for up to 2 days.
Reheating: To reheat the shortcakes, simply warm them in a 350°F oven for about 5 minutes until they’re slightly toasted.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before using to prevent excess moisture.

2. Can I make the shortcakes ahead of time?

Yes, you can make the shortcakes a day in advance. Just store them in an airtight container at room temperature, and assemble the shortcake when you’re ready to serve.

3. Can I use a store-bought biscuit for the shortcake?

If you’re short on time, store-bought biscuits can be used as a substitute for homemade shortcake, though the homemade version will have a better texture and flavor.

4. How can I make the shortcakes sweeter?

If you’d like sweeter shortcakes, increase the sugar in the dough by an extra tablespoon or two, depending on your preference.

5. Can I make a gluten-free version of this dessert?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is also gluten-free.

6. Can I use whipped topping instead of homemade whipped cream?

While you can use store-bought whipped topping, homemade whipped cream adds a richer and fresher taste to the dessert.

7. How do I prevent the shortcakes from being too dry?

Be careful not to overmix the dough, as that can make the shortcakes dry. Also, using cold butter and not overbaking the shortcakes will help them stay moist and flaky.

8. Can I add lemon zest to the blueberries?

Yes, lemon zest can add a wonderful citrusy brightness to the blueberries. Just add about 1/2 teaspoon of zest to the berries when macerating.

9. Can I make a larger batch of shortcakes?

Yes, you can double or triple the shortcake recipe to make more servings. Just be sure to adjust the baking time if you’re making a larger batch.

10. Can I freeze the shortcakes for later?

You can freeze the baked shortcakes before assembling them. Place the cooled shortcakes in an airtight container or freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Blueberry Shortcake is a simple yet elegant dessert that is sure to impress anyone who tries it. The tender, buttery shortcakes paired with the sweet, juicy blueberries and freshly whipped cream create the perfect balance of textures and flavors. Whether for a special occasion or a casual treat, this recipe is guaranteed to be a hit!