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Blueberry Shortcake Recipe

Megan
Blueberry shortcake is buttery, lightly sweetened biscuits layered with a sweet, jammy blueberry filling  and fluffy whipped cream. Light yet indulgent, it’s a classic summer dessert that’s perfect for warm weather gatherings or an easy homemade treat.
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Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 servings

Equipment

  • 1 saucepan
  • 2 mixing bowls
  • 1 stand mixer with whisk attachment or hand mixer with beaters

Ingredients
  

Blueberry Filling

  • 2 cups fresh blueberries, plus more for topping
  • 3 - 4 tablespoons (38 - 50 g) granulated sugar or sweetener of choice
  • 2 - 3 tablespoons (30 - 45 ml) lemon juice

Shortcake Biscuits

  • 3 tablespoons (38 g) granulated sugar
  • zest of one lemon, optional
  • 2 cups (240 g) all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1½ cups (360 ml) cold heavy cream

Vanilla Whipped Cream

  • 2 cups (480 ml) cold heavy cream
  • 2 - 4 tablespoons (25 - 50 g) granulated sugar
  • 2 teaspoons (10 ml) vanilla extract

Instructions
 

  • Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper.
  • Wash and dry the fresh blueberries. Add 1 cup of the prepared blueberries, along with sugar and lemon juice into a large pan or small pot. Gently mix the berries, lemon juice and sugar together until all blueberries are coated in the sugar. 
    Cook the blueberries over medium heat for 10 - 15 minutes. Stir well and add the remaining 1 cup blueberries to the mixture. Cook for another 5 minutes. Stir frequently to ensure even cooking and to prevent the  berries from sticking to the pan. Cool the blueberry compote to room temperature before serving.
    2 cups fresh blueberries, plus more for topping, 3 - 4 tablespoons (38 - 50 g) granulated sugar or sweetener of choice, 2 - 3 tablespoons (30 - 45 ml) lemon juice
  • In a large mixing bowl, whisk the lemon zest and sugar together until well combined. Whisk in the flour, baking powder and salt until well combined.
    Add the heavy cream and mix everything together until just combined. The mixture will feel a bit tacky, but shouldn’t be too dry or too wet. This is a shaggy dough. If needed add a splash more heavy cream or 1 - 2 more tablespoons of flour.
    3 tablespoons (38 g) granulated sugar, zest of one lemon, optional, 2 cups (240 g) all purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt, 1½ cups (360 ml) cold heavy cream
  • Using a large cookie scoop or a ¼ cup (60 ml) measuring cup, scoop and drop the sweetened shortcake biscuit dough onto the lined baking sheet. There should be enough dough for 6 smaller biscuits or 4 larger biscuits.
    Brush the tops with a bit more heavy cream and sprinkle with sugar if you like.
    Bake the drop biscuits for 12 - 14 minutes or until lightly golden. Cool the biscuits for 5 - 10 minutes before layering with the whipped cream and blueberry filling.
  • Add the heavy cream, sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks.
    Store the whipped cream covered in the fridge for up to 1 day or serve right away.
    2 cups (480 ml) cold heavy cream, 2 - 4 tablespoons (25 - 50 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract
  • When it’s time to assemble the easy strawberry shortcakes, gently slice the biscuits in half to separate the top and bottom halves of the biscuits. Top the biscuit bottom with a generous dollop of whipped cream, followed by a generous scoop of blueberry jam. Top the jam with the top half of the biscuit. If you like, top the top of the biscuit with another dollop of whipped cream and a few fresh blueberries. Serve right away and enjoy.

Notes

Store: Assembled blueberry shortcakes keep well for a few hours the day they are made. For longer storage, keep the blueberry filling and whipped cream in separate airtight containers in the fridge for up to 1 - 2 days.  The drop biscuits can be stored at room temperature for 1 - 2 days. 
Tip: If you would like to skip mixing the flour, baking powder and salt together, I suggest using  2 cups of self rising flour. White Lilly is the best flour to use for any biscuits. I used White Lilly self rising flour to develop my easy strawberry shortcake recipe and can conform it works like charm.
Keyword Blueberry Shortcake, Blueberry Shortcake Recipe, Blueberry Strawberry Shortcake
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