Layers of sweet, tender shortcake, smooth whipped cream or ice cream, and fresh tangy blueberries meld together perfectly in this blueberry shortcake recipe.
Blueberry Shortcake
Putting together a recipe for blueberry shortcake has been on my mind ever since I found myself on this latest blueberry kick. Shortcake is so easy and simple, it is perfect for a hot afternoon, or a breakfast, or anytime, really. I don’t judge!
This blueberry shortcake starts with flaky, buttery, shortcake biscuits that are topped with warm blueberry compote and a scoop of vanilla ice cream – or whipped cream, or both if that’s more your style.
I love the bright summery flavors here and I also love that it’s a sweet treat that doesn’t leave you feeling heavy or in need of a nap.
Easy Shortcake Recipe
Using a cheese-grater to “grate” cold butter is my favorite hassle-free way to cut in the butter for a berry shortcake like this. It takes just moments, and I think it’s easier than the more traditional methods.
If you choose not to use the grater, simply cut the cold butter into small pieces with a knife. Then, blend it into the flour mixture, using a pastry blender or your fingertips. Either way, this easy shortcake recipe is very forgiving.
Recipe for Blueberry Shortcake
You’ll need the following ingredients to make this recipe:
- flour, salt, sugar, and baking powder
- vanilla extract
- egg
- butter and heavy cream
- blueberry compote
- whipped cream or ice cream
- fresh berries for serving
Berry Shortcake
Start by preheating the oven. While it heats up, whisk together the flour, baking powder, sugar, and salt in a large bowl.
Then, grate the butter and dump it into the bowl with the dry ingredients. Use a fork to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Then, whisk the egg, cream, and vanilla extract in a small bowl. Pour the cream mixture into the flour mixture and gently stir until just combined.
Then, turn the dough out onto a floured surface. Knead a few times, folding the dough over onto itself. Press the dough out and cut into biscuits.
Place the biscuits on a parchment-lined baking sheet or on a baking pan. It’s okay if the edges touch. Then, bake for 14-16 minutes until golden brown.
Cool the biscuits for 5 minutes on the sheet, then transfer to a wire rack to cool fully.
When ready to serve, make or warm a blueberry compote. Split each shortcake biscuit in half and scoop the berry mixture over one half.
Then, top generously with whipped cream or ice cream before adding the other half of the biscuit. Add more whipped cream or berries, if desired.
Blueberry Desserts
Looking for more blueberry desserts? I’ve got you covered! Soft, tender cookies filled with bursting blueberries and topped with a tangy sweet lemon glaze, these Lemon Blueberry Cookies have been an enormous hit with everyone who tries them.
The sweet, juicy burst of blueberries complements the subtle tang of buttermilk in this delightfully moist and tender Blueberry Buttermilk Cake.
With a sweet, buttery, crispy, cake-like topping and a filling of sweet, warm berries, this Blueberry Cobbler is dessert perfection with a scoop of ice cream on top.
This creamy, rich Blueberry Ice Cream is filled with chunks of dark chocolate that will melt in your mouth. Oh, my friends, make this. You won’t regret it – and I’m willing to bet that you’ll fall in love with it at first bite. I know I did.
This Lemon Blueberry Bread is soft, moist, and generously filled with blueberries and bright lemon flavor. This is a quick and easy bread recipe everyone will love.
Juicy, sun-ripened peaches mingle with the sweetness of fresh blueberries beneath a heavenly brown sugar crust in this Peach Blueberry Crisp. This is one dessert worth daydreaming over.
Blueberry Shortcake
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 6 tablespoons butter
- 1 egg
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- blueberry compote
- Whipped cream or ice cream
- Fresh berries for serving
Instructions
- Preheat the oven to 400°F. Whisk together the flour, baking powder, sugar, and salt in a large bowl. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- In a small bowl whisk the egg and then add the cream and vanilla extract. Pour the cream mixture into the flour mixture. Gently stir the mixture, just until combined.
- Turn the dough out onto a floured surface. I like to use a silicone mat or tea towel that has been lightly floured. Knead just a few times by folding the dough over onto itself. Pat the dough out to about 1 inch thick. Cut into circles or squares.
- Place the biscuits on a parchment-lined baking sheet or in a baking pan. It's okay if the edges touch. Bake for 14-16 minutes in the preheated oven, until golden brown. Cool biscuits for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
- When ready to serve, make or warm the blueberry compote. Split the shortcake biscuits in half and scoop the berry mixture over one half. Top generously with whipped cream or ice cream. Then top with the other side of the shortcake. Add more whipped cream or berries, if desired.
Notes
Nutrition
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