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Blueberry Shortcake (Straightforward Summer time D...

All of us love strawberry shortcake. Now, meet blueberry shortcake! This straightforward dessert has buttery shortcake biscuits layered with juicy blueberry sauce, all produced from scratch.

In case your fridge is as stocked with recent berries as mine in the intervening time, try simpler summer season desserts like blueberry cobbler, this moist blueberry bundt cake, and a country blueberry buckle!

Blueberry shortcake on a plate.

This blueberry shortcake recipe is a enjoyable reimagining of basic strawberry shortcake! I make this shortcake recipe with the all-time home made biscuits and candy, shiny blueberry sauce. Served with a beneficiant heap of whipped cream and a scoop of ice cream, it’s a light-weight and simple dessert for summer season.

Causes I’m Loving This Blueberry Shortcake Recipe

  • 100% home made. I’ll present you tips on how to make the simplest shortcake biscuits, and tips on how to assemble them right into a scrumptious dessert with gooey blueberry sauce (additionally from scratch). Nothing beats home made!
  • Prepared in beneath an hour. That is the very best half! Making shortcake isn’t a day-long exercise. This blueberry shortcake is fast, and you’ll prepare dinner down your blueberries within the time it takes for the biscuits to bake within the oven. 
  • Nice for summer season. Put together the biscuits and blueberries prematurely, and I’ve the proper mild summer season dessert that’s able to assemble.

Substances You’ll Want

The crumbly texture of shortcake is similar to shortbread. The principle distinction is that shortcake recipes embrace child powder for further elevate, much like a scone. It comes right down to a handful of straightforward pantry components, which I cowl beneath, together with what you’ll want for the blueberry sauce. Scroll to the recipe card for the printable quantities and directions.

  • Dry Substances – Flour, white sugar, baking powder, and salt.
  • Butter – Chilly from the fridge and minimize into cubes.
  • Egg – Some shortcake recipes skip the egg, however I discover it provides richness and makes the biscuit much less dry.
  • Half and Half – You would additionally use heavy cream.
  • Blueberries – I made this shortcake with recent summer season blueberries, however you should utilize recent ot frozen, relying on what’s out there to you. Should you use frozen berries, you’ll have to simmer the sauce for longer (until you thaw and drain them first).
  • Sugar – Any form works right here.
  • Lemon Juice and Zest – Keep in mind to zest the lemon earlier than you juice it! You’ll want one medium or large-sized lemon for 1 tablespoon of zest and juice.

To Serve

  • Whipped Cream – Home made or store-bought whipped cream.
  • Ice Cream – Once more, this may be store-bought or home made vanilla ice cream
  • Further Blueberries

Cake vs. Shortcake

No, shortcake isn’t only a common cake that didn’t undergo its development spurt! Regardless of the identify, shortcake is definitely much less like cake and extra like a biscuit, made sweeter. Cake, as we all know, is richer, extra moist, and fluffy, usually frosted.

Blueberry shortcake on a plate.Blueberry shortcake on a plate.

Find out how to Make Blueberry Shortcake

I’ll normally put together the biscuits and make the blueberry sauce afterward whereas they bake within the oven. That is the form of dessert that’s nice for crowds and dinner events, because it’s fast and you’ll prep a giant batch directly. Observe the steps right here, and scroll to the recipe card for the printable directions.

Shortcake Biscuits

  • First, combine the dry components. Whisk the dry components collectively in a bowl. Subsequent, minimize within the butter till the combination is coarse and crumbly. I normally get in there with my arms, however a pastry cutter or a fork works right here, too.
  • Add the moist components. Now, combine within the egg and Âľ cup of half and half. Hold mixing because the dough comes collectively. 
  • Knead the dough. Subsequent, knead the dough 2-3 instances on a floured floor. 
  • Form the biscuits. Afterward, press the dough out right into a circle, and use a biscuit cutter to chop out 2-3 biscuits. Ensure that they’re the identical dimension so that they bake evenly. You’ll have to re-roll the dough earlier than slicing out 2-3 extra biscuits. You must find yourself with 6 in whole.
  • Fill the pan and bake. Organize the biscuits on a lined baking sheet, and brush the tops with half and half. Then, sprinkle on some sugar and bake the biscuits at 375ÂşF for 20-24 minutes, till golden.

Blueberry Sauce

  • Prepare dinner the berries. Mix and warmth the blueberries and sugar in a saucepan over medium-low warmth. As soon as the berries have cooked down and thickened, decrease the warmth and stir within the lemon zest and juice. Prepare dinner for an additional minute, then cool

Assemble and Serve

  • Minimize the biscuits. Begin by slicing the cooled shortbread biscuits in half (one biscuit per serving).
  • Assemble. Unfold blueberry sauce over the underside half of the biscuit, add whipped cream and ice cream, and place the highest half over the filling. I prefer to serve my blueberry shortcake with any leftover recent blueberries.
Overhead view of two servings of blueberry shortcake on plates.Overhead view of two servings of blueberry shortcake on plates.

Suggestions for a Profitable Shortcake 

  • Use chilly components. Hold your butter and cream chilly within the fridge till you’re prepared to make use of them. Much like making a pie crust or pastry, chilly components are key to a flaky, mild shortcake biscuit.
  • Measure accurately. That is at all times my #1 baking recommendation. For correct measuring, be certain to weigh the flour utilizing a kitchen scale if in case you have one. If not, do NOT scoop the flour immediately from the bag. Relatively, spoon the flour into your measuring cup, after which degree off the highest with a knife.
  • Should you’re quick on time, substitute the home made blueberry sauce with a can of blueberry pie filling as a substitute. You would additionally use refrigerated biscuit dough for the biscuits!
Overhead view of a forkful resting next to blueberry shortcake on a plate.Overhead view of a forkful resting next to blueberry shortcake on a plate.

Storing Leftovers

  • Retailer the unused biscuits at room temperature. They’ll final for 3-4 days in an hermetic container.
  • Hold the blueberry sauce within the fridge. Retailer it tightly lined for as much as 1 week. 
  • Freeze. Alternatively, you may freeze the biscuits and blueberry sauce for as much as 2 months. Thaw the biscuits at room temperature and the sauce within the fridge.


Print

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Description

Blueberry shortcake is a enjoyable tackle strawberry shortcake! This straightforward dessert has buttery shortcake biscuits layered with shiny home made blueberry sauce and whipped cream.


Shortcake Biscuits

  • 2 cups all-purpose flour
  • 1 1/2 tablespoons granulated white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup chilly unsalted butter, minimize into small cubes
  • 1 massive egg
  • 3/4 cup half and half plus 1 tablespoon extra for brushing
  • Granulated sugar for sprinkling on high

Blueberry Sauce

  • 5 cups recent blueberries 2 1/2 pints
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

For Serving

  • Whipped cream
  • Recent blueberries
  • Vanilla ice cream


Make the Shortcake Biscuits

  1. Preheat your oven to 375ÂşF. Line a baking sheet with parchment paper and put aside.
  2. In a medium bowl, combine flour, sugar, baking powder, and salt.
  3. Add the butter to the dry components. Work it into the flour together with your arms, urgent the butter and flour collectively in your fingers, till you could have a mix resembling coarse breadcrumbs.
  4. Add the egg and three/4 cups of half and half. Combine with a spoon till a ball of dough types.
  5. Prove onto a calmly floured floor, then knead 2-3 instances together with your arms, or till there aren’t any dry bits and you’ve got a cohesive ball of dough.
  6. Pat the dough right into a circle and use a biscuit cutter to create 6 evenly sized biscuits. Often, I can minimize 2-3 biscuits from the preliminary circle of dough, then I re-roll the dough scraps and minimize extra. The remaining scraps of dough are then rolled up into the final biscuit.
  7. Place the biscuits in your ready baking sheet. With a pastry brush, high every biscuit with some half and half. Then end with a sprinkle of sugar.
  8. Bake for 20-24 minutes till golden. Take away from the oven and funky utterly on the baking tray.

Make the Blueberry Sauce

  1. In a big pot, mix the blueberries and sugar. Prepare dinner over medium-low warmth till the blueberries have launched their juices and the combination has thickened considerably.
  2. Cut back the warmth to low and stir within the lemon zest and lemon juice. Prepare dinner about 1 minute longer.
  3. Take away the sauce from the warmth and set it apart to chill.

Assemble and Serve

  1. For every serving of blueberry shortcake, minimize a biscuit in half.
  2. Add blueberry sauce over the underside half of every biscuit, then high with a beneficiant quantity of whipped cream and ice cream. Place the highest half of the biscuit on high of the whipped cream.
  3. Add recent blueberries on the aspect, if desired.


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