Blueberry Shortcake

Blueberry Shortcake is a delightful variation on the traditional strawberry shortcake, featuring fresh blueberries that cook down into a sweet, jam-like filling. This dessert is not overly sweet, making it a perfect treat to enjoy after dinner. It’s simple to prepare, and the best part is that it can be whipped up in under an hour!

While strawberry shortcake is a classic dessert, this blueberry version brings a fresh twist with large, juicy blueberries. The recipe is straightforward and can be enjoyed as a quick dessert or made ahead of time. The blueberry sauce can be stored in the fridge for 3-4 days, and the biscuits can be baked and frozen for later use. Top your Blueberry Shortcake with whipped cream or vanilla ice cream for a delightful finish!

History

Shortcake, a simple yet versatile treat, dates back to the early American colonial period. It originally comprised a crumbly, biscuit-like cake served with sweetened fruit and cream. While strawberry shortcake became a staple, especially with the rise of strawberry farming in the 19th century, variations using other fruits, such as blueberries, soon followed.

Ingredients

For the blueberries:

• Blueberries
• Sugar
• Lemon juice

For the biscuits:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Butter – Very cold.
• Milk
• Heavy whipping cream – Divided.
• Yolk
• Lemon zest
• Coarse sugar

How to Make Blueberry Shortcake

For the blueberries:

1. Combine the blueberries, sugar, and lemon juice in a small saucepan. Cook over medium-low heat until the mixture thickens and reduces to about 1 cup, creating a jam-like consistency, approximately 20 minutes. Let it cool.

For the biscuits:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine the flour, granulated sugar, baking powder, lemon zest, and salt in a large bowl.
3. Grate the very cold butter using a coarse cheese grater and incorporate it into the flour mixture.
4. Whisk together the milk, all but 1 tablespoon of the heavy cream, and the egg yolk in a separate bowl. Add this mixture to the flour mixture and mix until just combined.
5. Turn the dough onto a lightly floured surface and gently knead until it comes together.
6. Pat the dough into a rectangle about 1 inch thick. Use a round cutter to cut out biscuits and place them on the prepared baking sheet.
7. Brush the tops of the biscuits with the remaining heavy cream and sprinkle with coarse sugar.
8. Bake for 15-18 minutes, or until the biscuits are golden brown and fully cooked. Let them cool on a wire rack.

To assemble:

1. Slice each biscuit in half horizontally.
2. Spoon the cooled blueberry mixture onto the bottom halves of the biscuits.
3. Place the top halves on the blueberry layer and add a dollop of whipped cream if desired.

Step-By-Step Process

Chef Jenn’s Tips

• 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.

Serving Suggestions

Blueberry shortcake is a great complement to a light summer meal. Try serving it after a grilled chicken salad or with a refreshing lemonade. For a full summer feast, add a platter of fresh fruit and a selection of cheeses to balance the sweetness of the dessert.

Storage

Blueberry Shortcake is best enjoyed fresh, but leftovers can be stored separately. Keep the biscuits and blueberry mixture in separate airtight containers to prevent sogginess. The biscuits can be stored at room temperature for up to 2 days, while the blueberry mixture can be refrigerated for up to 3 days. If making ahead, freeze the baked biscuits and thaw and warm them before serving.