Blueberry Shortcake

This blueberry shortcake recipe, developed in our test kitchen by culinary expert Kathryn Hendrix, is the perfect summertime treat. 

Blueberry Shortcake Ingredients

Here’s what you’ll need to make this blueberry shortcake recipe: 

• Vanilla extract: The simple shortcakes start with vanilla extract mixed with heavy whipping cream.
• Heavy whipping cream: You’ll need heavy whipping cream for shortcakes and for the whipped cream. 
• Egg: An egg lends moisture and helps bind the shortcake batter together. 
• Lemon: Lemon zest brightens up the shortcakes, while lemon juice adds flavor to the blueberry topping. 
• Flour: All-purpose flour gives the shortcake batter structure. 
• Baking powder: Baking powder acts as a leavener, which means it helps the cakes rise. 
• Sugar: Granulated sugar goes into the shortcakes and the blueberry topping, while powdered sugar is essential for homemade whipped cream. 
• Salt: A pinch of salt enhances the overall flavor of the blueberry shortcakes, but it won’t make them taste salty. 
• Butter: Butter adds moisture and richness to the shortcakes. 
• Blueberries: Of course, you’ll need blueberries! Fresh is best, but frozen berries will work just fine. 

How to Make Blueberry Shortcake

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these blueberry shortcakes: 

1. Make the blueberry topping. 
2. Make the shortcake batter. 
3. Roll out the pastry and cut into biscuit rounds. 
4. Bake until golden brown. 
5. Assemble the shortcakes with the topping and homemade whipped cream. 

 Test Kitchen Tips

This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier: 

• “This would be a great summer dessert enjoyed outside with grilled food,” according to recipe tester Juliana Hale. 
• Roll your biscuit dough into a rectangle that is 3/4-inch thick. Cut diagonally into triangles. This method prevents having to re-roll the dough and results in a more tender overall batch. 
• Before baking, biscuits can be brushed with an egg wash and sprinkled with coarse sugar. 

Editorial contributions by Corey Williams