Few things capture the soul of Southern cooking like a slice of homemade blueberry shortcake. It’s the perfect blend of juicy, sweet blueberries, fluffy biscuits and fresh whipped cream.
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This recipe brings to life the flavors of a warm Southern summer and is a crowd-pleaser for gatherings. Blueberry Shortcake is simple yet indulgent, perfect for enjoying with family and friends on a sunny porch.
A Southern food classic
In the South, food isn’t just a meal; it’s a love language. Growing up, I remember hot afternoons filled with the smell of freshly baked biscuits and sweet, jammy berries simmering on the stove. My grandmother always had a way of turning simple ingredients into a feast, and blueberry shortcake was our favorite.
It’s a dessert that feels like home. It’s the kind of recipe that reminds me of family reunions, where everyone would gather around, sharing food and laughter, and a slice of blueberry shortcake always made it onto our plates.
Ingredients
How to make Blueberry Shortcake
This shortcake is composed of three simple parts: Cooking the blueberries, baking the biscuits and assembling the shortcakes. Start by making the blueberry filling. Cook the blueberries with sugar and lemon juice until they’re thick and jammy, then set them aside to cool. Next, make the biscuits by mixing cold butter into a flour mixture, then add the wet ingredients to form a soft dough.
Shape and cut the dough into rounds, brush with cream, sprinkle with coarse sugar and bake until golden brown. Finally, assemble the shortcake by layering whipped cream and blueberry mixture on the split biscuits.
Serving suggestions
Blueberry shortcake shines as a dessert on its own, but you can elevate it with a glass of sweet tea or a scoop of vanilla ice cream on the side. Serve it on a warm evening with a few extra sprigs of fresh mint for a beautiful presentation. This dessert is the essence of Southern hospitality, and it’s perfect for family gatherings, backyard barbecues or anytime you want a taste of summer.
Storage tips
If you have any leftovers, store the biscuits and blueberry filling separately in airtight containers in the fridge for up to two days. When you’re ready to enjoy them again, warm the biscuits slightly in the oven. Store whipped cream in a covered container in the fridge. To reassemble, just layer the ingredients as before and dig in.
Southern farewell
Blueberry shortcake is more than just a dessert; it’s a piece of Southern tradition. It’s about family, flavor and the joy of combining simple ingredients to make something beautiful.
I hope this recipe brings a taste of the South into your home and fills it with love and laughter, just like it does in mine. Give it a try, and don’t be surprised if it becomes a family favorite!
Blueberry Shortcake
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment Paper
- Cooling Rack
- Spatula
- Electric Mixer or Hand Whisk
Ingredients
For the Blueberries
- 3 cups blueberries
- 1 tablespoon lemon juice
- ½ cup sugar
For the Biscuits
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 6 tablespoons butter very cold
- ½ cup heavy whipping cream divided
- ½ cup milk
- lemon zest
- 1 egg yolk
- 1 cup whipped cream
- 2 teaspoons coarse sugar
Instructions
For the blueberries
- In a small saucepan, combine blueberries, sugar and lemon juice. Cook over medium-low heat, stirring frequently, until the mixture thickens and reduces to about 1 cup, around 20 minutes. Set aside to cool.
For the biscuits
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine the flour, granulated sugar, baking powder, lemon zest and salt in a large bowl.
- Grate the cold butter on a coarse cheese grater and stir it into the flour mixture until well distributed.
- Mix the milk, all but 1 tablespoon of heavy cream and egg yolk in a small bowl. Add this mixture to the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface. Knead 2-3 times until it just comes together. Pat the dough into a 1-inch thick rectangle.
- Cut out the biscuits using a 1.5- to 2-inch round cutter. Place them on the prepared baking sheet. Gather any dough scraps, reform them and cut additional biscuits.
- Brush the tops of the biscuits with the reserved tablespoon of heavy cream. Sprinkle with coarse sugar.
- Bake the biscuits for 15-18 minutes, or until they’re golden brown. Let them cool on a wire rack.
To assemble
- Carefully split each biscuit in half horizontally.
- Place a dollop of whipped cream on the bottom half of each biscuit. Spoon the blueberry mixture over the whipped cream.
- Place the biscuit tops over the blueberry layer. Add another small dollop of whipped cream on top and garnish with a few extra blueberries. Enjoy!
