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A blueberry shortcake topped with whipped cream and fresh blueberries, garnished with a mint leaf.

Blueberry Shortcake

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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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 477 kcal

Equipment

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!

Notes

  • Use very cold butter, and consider chilling the flour beforehand to achieve light and fluffy biscuits.
  • Handle the biscuit dough as little as possible to keep the biscuits tender.
  • Serve the shortcakes warm for the best flavor experience.
  •  

Nutrition

Serving: 1 shortcakeCalories: 477kcalCarbohydrates: 65gProtein: 7gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 95mgSodium: 415mgPotassium: 131mgFiber: 6gSugar: 33gVitamin A: 826IUVitamin C: 8mgCalcium: 204mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword blueberries, blueberry shortcake, dessert, shortcake
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