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Blueberry shortcake on a plate.

Blueberry Shortcake

Blueberry Shortcake is a light dessert that's perfect for any time of the year. With juicy blueberries, it's not too sweet but just right, offering a tasty twist on a beloved classic!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 470 kcal

Ingredients
  

for the blueberries

  • 3 cups blueberries
  • ½ cup sugar
  • 1 tablespoon lemon juice

for the biscuits

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter very cold
  • ½ cup milk
  • ½ cup heavy whipping cream  divided
  • 1 egg yolk
  • lemon zest
  • 2 teaspoons coarse sugar

Instructions
 

for the blueberries:

  • Combine blueberries, sugar, and lemon juice in a small saucepan and cook them over medium-low heat, stirring frequently, until they’re thick and jammy and reduced to about 1 cup. About 20 minutes. Set them aside to cool.

for the biscuits

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, granulated sugar, baking powder, lemon zest, and salt.
  • Grate the very cold butter using a coarse cheese grater and incorporate it into the flour mixture.
  • In a separate bowl, whisk together the milk, all but 1 tablespoon of the heavy cream, and the egg yolk. Add this mixture to the flour mixture and mix until just combined.
  • Turn the dough onto a lightly floured surface and gently knead until it comes together.
  • 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.
  • Brush the tops of the biscuits with the remaining heavy cream and sprinkle with coarse sugar.
  • Bake for 15-18 minutes, or until the biscuits are golden brown and fully cooked. Let them cool on a wire rack.

to assemble:

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

Notes

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.

Nutrition

Serving: 1shortcakeCalories: 470kcalCarbohydrates: 67gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 87mgSodium: 415mgPotassium: 161mgFiber: 3gSugar: 31gVitamin A: 758IUVitamin C: 8mgCalcium: 174mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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