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Blueberry Shortcake

5

50 min

Blueberry Shortcake

Blueberry Shortcake Photo 1

Category

Cake Recipes

Time

50 min

Serving

6 persons

Calories

567

Rating

5.00★ (4)

Cuisine

Author: Victoria Buriak
Blueberries sandwiched between homemade shortcake topped with cream - blueberry shortcake is the perfect summer dessert.

Ingredients

  • heavy cream: 0.75 cup
  • egg: 1 piece
  • vanilla extract: 1 tsp
  • lemon zest: 1 tsp
  • flour: 2 cups
  • white sugar: 2 Tbsp
  • baking powder: 1 Tbsp
  • salt: 0.25 tsp
  • unsalted butter: 6 Tbsp
  • frozen blueberries: 3 cups
  • white sugar: 0.5 cup
  • lemon juice: 1 Tbsp
  • heavy cream: 0.5 cup
  • powdered sugar: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. 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. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 2
  2. In a small bowl whisk together cream, egg, vanilla, and lemon zest, if desired; set aside.  Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 3
  3. Combine flour, baking powder, sugar, and salt in a large bowl. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 4
  4. Cut in butter with a pastry blender until the mixture is the consistency of coarse crumbs. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 5
  5. Gently stir in cream mixture, just until moistened. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 6
  6. Roll on a lightly floured surface to 3/4-inch thick. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 7
  7. Cut biscuits using a 2 1/2- to 3-inch round cutter or cut the dough as desired. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 8
  8. Place biscuits on the prepared baking sheet. Bake until golden brown, 15 minutes. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 9
  9. Cool biscuits for 5 minutes on the baking sheet. Cool completely on a wire rack. Dotdash Meredith Food Studios Blueberry Topper:
    Blueberry Shortcake Photo 10
  10. Combine 2 cups blueberries, sugar, and lemon juice in a medium saucepan. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 11
  11. Bring mixture to a simmer and cook until thickened on medium-low, about 15 minutes, stirring regularly. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 12
  12. Stir in remaining 1 cup blueberries. Cool for about 15 minutes.  Dotdash Meredith Food Studios Whipped Cream (if using):
    Blueberry Shortcake Photo 13
  13. Add heavy whipping cream and powdered sugar to a medium bowl. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 14
  14. Beat until medium peaks form, 3 to 4 minutes.  Dotdash Meredith Food Studios Assembly:
    Blueberry Shortcake Photo 15
  15. Split shortcakes in half horizontally. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 16
  16. Spoon half of the blueberry compote on the bottom halves of the shortcakes. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 17
  17. Stack the shortcake tops on top. Top with remaining blueberry compote and whipped cream, if using. Dotdash Meredith Food Studios
    Blueberry Shortcake Photo 18

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