Blueberry Shortcake

A delightful summer dessert featuring rich buttery biscuits, sweet juicy blueberries, and fluffy whipped cream, perfect for creating lasting memories with loved ones.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Biscuit Ingredients

2 cups All-Purpose Flour For gluten-free options, substitute with a gluten-free all-purpose blend.
1 tablespoon Baking Powder Ensure it's fresh for the best results.
1/2 teaspoon Salt Can be omitted for low-sodium version.
1/4 cup Unsalted Butter (cold and cubed) Coconut oil or vegetable shortening can be used for a dairy-free alternative.
1 cup Heavy Cream Buttermilk can serve as a substitute.
1 teaspoon Vanilla Extract Almond extract can be used for a different twist.

Fruit Filling

2 cups Fresh Blueberries Frozen blueberries can be used if fresh are not available.
1/2 cup Granulated Sugar Consider using honey or maple syrup for a different flavor.

Topping

to taste Whipped Cream Homemade is preferred but store-bought works too.

Method

Preparation

Preheat the oven to 425°F (220°C).
In a bowl, toss blueberries with 1/4 cup of sugar and set aside to macerate.
In another bowl, mix flour, baking powder, salt, and the remaining sugar.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the cream and vanilla until just combined, then turn out onto a floured surface and gently knead.
Roll or pat into a rectangle and cut out biscuits using a biscuit cutter.
Place on a baking sheet and bake for 15-20 minutes until golden brown.

Assembly

Once cool, slice the biscuits in half, layer with the macerated blueberries, and add whipped cream on top.

Notes

Assemble just before serving. Complement with fresh mint leaves for color and serve with dessert wine or iced tea. Store components separately to maintain freshness.