Blueberry Shortcake -

Blueberry Shortcake

Layers of sweet, tender shortcake, smooth whipped cream or ice cream, and fresh tangy blueberries meld together perfectly in this blueberry shortcake recipe.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 299kcal

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

Using a cheese-grater to “grate” cold butter is my favorite hassle-free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

Nutrition