Make the most of your summer blueberry haul with this classic blueberry shortcake recipe, which pairs crumbly, semi-sweet shortbread biscuits with a thick berry sauce for the ultimate fruit-topped treat.
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What Is a Blueberry Shortcake?
A blueberry shortcake is a dessert made with layers of fruit filling and sweetened biscuit-like cake leavened with baking powder and baking soda. Home cooks can top this crumbly, golden-brown shortcake with a thick lemon-blueberry sauce and fresh whipped cream for the perfect summer dessert. For extra sweetness, serve blueberry shortcake with a dollop of homemade vanilla ice cream.
3 Tips for Making a Blueberry Shortcake
This summery, sweet-and-tart dessert will be the hit of any cookout or backyard get-together. Follow these tips to make the best blueberry shortcake possible.
- 1. Use fresh or frozen berries. Both frozen and fresh blueberries suit this recipe. If you’re using frozen blueberries, add the unthawed fruit directly to the saucepan to make the fruit filling.
- 2. Experiment with ingredients. Adapt this blueberry shortcake recipe to suit your palate. Use store-bought shortcakes or whipped cream to save time. Incorporate additional berries, extracts, and spices into your berry mixture for different flavor combinations. Swap the whipped cream for vanilla ice cream or gelato for extra summer coolness.
- 3. Store the components separately. Store each component of your leftover blueberry shortcake separately to prevent a soggy dish. The shortcakes will keep best in an airtight container on the counter for up to 5 days. Store the blueberry filling in an airtight container in the refrigerator for up to 4 days. Refrigerate the homemade whipped cream in an airtight container for up to 3 days.
Easy Blueberry Shortcake Recipe
makes
prep time
30 mintotal time
1 hrcook time
30 minIngredients
For the shortcakes:
For the blueberry topping:
For the whipped cream:
Note: The total time does not include 10 minutes of inactive time.
Make the shortcakes:
- 1
Preheat the oven to 400 degrees Fahrenheit with a rack in the center of the oven.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
- 3
Add the cold butter and massage it into the dry ingredients until the mixture resembles wet sand with some pea-sized pieces.
- 4
Add the cream and milk or buttermilk to the mixture, and stir until just combined.
- 5
Knead the dough once or twice if needed to incorporate loose pieces. It’s okay for it to be uneven or dry in spots, but make sure not to overwork the dough.
- 6
On a lightly floured surface, press the dough into a 1-inch thick rectangle.
- 7
Cut the dough into 8 equally sized pieces (or use a round biscuit cutter, if desired).
- 8
Transfer the dough pieces to a parchment paper–lined baking sheet and place them at least 2 inches apart.
- 9
Brush the tops of the cakes with heavy cream and sprinkle with 2 tablespoons of sugar on top.
- 10
Transfer the shortcakes to the oven on the center rack, and bake them until they puff up and the tops are lightly golden brown, about 18 minutes.
- 11
Transfer the shortcakes to a wire rack and cool to room temperature.
Prepare the blueberry topping:
- 1
In a medium saucepan over medium-high heat, combine the blueberries, sugar, and lemon juice.
- 2
Stirring continuously, bring the blueberries to a light simmer and cook them until they begin to break down and the sugar melts, about 4–5 minutes.
- 3
Stir the cornstarch into the berry mixture, and simmer it until it begins to thicken, about 1 minute.
- 4
Remove the pan from the heat, and stir in the lemon zest and vanilla extract.
- 5
Set the blueberry sauce aside to cool, for about 10 minutes.
Make the whipped cream and assemble:
- 1
In a chilled large bowl, using an electric mixer or whisk, whip 1 cup of chilled heavy cream until soft peaks form.
- 2
Add the vanilla and powdered sugar to the cream, and continue whipping until stiff peaks form.
- 3
Halve the shortcakes horizontally.
- 4
Dollop the bottom halves with whipped cream and top with the blueberry sauce. Top with the shortcake tops and serve immediately.
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