![a low angle looking into a blueberry shortcake, plated, and topped with a dollop of whipped cream](https://cdn.statically.io/img/www.allrecipes.com/thmb/RXTOAH3uf_sePL8l8_GVmi1K0Js=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7552490-blueberry-shortcakes-mfs-3x4-1731-42eb67c8c8c44f3e90452dde7aeb388d.jpg)
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:
- Make the blueberry topping.
- Make the shortcake batter.
- Roll out the pastry and cut into biscuit rounds.
- Bake until golden brown.
- 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
Ingredients
Shortcakes
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3/4 cup heavy cream
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1 large egg
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1 teaspoon vanilla extract
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1 teaspoon lemon zest
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2 cups flour
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2 tablespoons white sugar
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1 tablespoon baking powder
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1/4 teaspoon salt
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6 tablespoons unsalted butter
Blueberry Topper
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3 cups frozen blueberries
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1/2 cup white sugar
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1 tablespoon lemon juice
Whipped Cream (optional)
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1/2 cup heavy cream
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2 tablespoons powdered sugar
Directions
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Shortcakes:
Gather your ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a small bowl whisk together cream, egg, vanilla, and lemon zest, if desired; set aside.
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Combine flour, baking powder, sugar, and salt in a large bowl.
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Cut in butter with a pastry blender until the mixture is the consistency of coarse crumbs.
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Gently stir in cream mixture, just until moistened.
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Roll on a lightly floured surface to 3/4-inch thick.
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Cut biscuits using a 2 1/2- to 3-inch round cutter or cut the dough as desired.
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Place biscuits on the prepared baking sheet. Bake until golden brown, 15 minutes.
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Cool biscuits for 5 minutes on the baking sheet. Cool completely on a wire rack.
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Blueberry Topper:
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Combine 2 cups blueberries, sugar, and lemon juice in a medium saucepan.
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Bring mixture to a simmer and cook until thickened on medium-low, about 15 minutes, stirring regularly.
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Stir in remaining 1 cup blueberries. Cool for about 15 minutes.
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Whipped Cream (if using):
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Add heavy whipping cream and powdered sugar to a medium bowl.
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Beat until medium peaks form, 3 to 4 minutes.
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Assembly:
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Split shortcakes in half horizontally.
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Spoon half of the blueberry compote on the bottom halves of the shortcakes.
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Stack the shortcake tops on top. Top with remaining blueberry compote and whipped cream, if using.
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Nutrition Facts (per serving)
567 | Calories |
31g | Fat |
67g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 567 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 19g | 95% |
Cholesterol 118mg | 39% |
Sodium 361mg | 16% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 3g | 12% |
Total Sugars 31g | |
Protein 7g | 14% |
Vitamin C 3mg | 3% |
Calcium 189mg | 15% |
Iron 3mg | 14% |
Potassium 154mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.