Description
Delicious homemade blueberry shortcakes made with fresh or frozen blueberries, tender buttery biscuits, and fluffy whipped cream. Perfect for a summer dessert or anytime you crave a sweet, fruity treat.
Ingredients
Blueberry Topping
- 4 cups blueberries (fresh or frozen, divided)
- ½ cup (100g) granulated sugar
- 2 Tbsp fresh lemon juice (from ½ a medium lemon)
- Pinch of Kosher salt
Biscuit Dough
- 3 cups (360g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp lemon zest (from ½ medium lemon)
- ½ tsp Kosher salt
- 10 Tbsp (141g) cold butter, grated or cubed
- ½ cup (118ml) heavy whipping cream, very cold
- ½ cup (118ml) buttermilk, very cold
- 2 large (100g) eggs
- 1 tsp pure vanilla extract or vanilla bean paste
- 2 Tbsp heavy whipping cream, for brushing tops
- Turbinado sugar, optional for sprinkling
Whipped Cream
- 1½ cups (355ml) heavy cream, cold
- 3 Tbsp (6g) confectioners’ sugar
- 2 tsp vanilla extract
Instructions
- Make the blueberry topping: Place 3 cups of blueberries in a medium saucepan, reserving the remaining 1 cup. Add ½ cup sugar, 2 Tbsp fresh lemon juice, and a pinch of kosher salt. Cook over medium heat, stirring occasionally, until the berries start breaking down and the sugar melts, about 5-7 minutes. Gently mash some berries to release their juices. Remove from heat and stir in the reserved 1 cup blueberries. Let the mixture cool while preparing biscuits.
- Prepare the biscuits: In a large bowl, whisk together 3 cups flour, ¼ cup sugar, baking powder, baking soda, lemon zest, and ½ tsp kosher salt. Add grated or cubed cold butter. Use your hands or a pastry cutter to blend the butter into the flour until pea-sized crumbs form.
- Mix the wet ingredients: In a 2-cup measuring cup, whisk together ½ cup heavy cream, ½ cup buttermilk, 2 eggs, and 1 tsp vanilla extract. Make a well in the dry ingredients and pour the wet mixture in. Mix gently with a fork or spatula until clumpy dough forms; it will be crumbly.
- Form the biscuits: Turn dough onto a lightly floured surface and roll it out to 1-inch thickness. Use a 2-inch biscuit cutter or glass to cut out biscuits. Re-roll scraps to use all dough.
- Bake the biscuits: Preheat oven to 400°F (205°C). Place biscuits on a parchment-lined baking sheet. Brush tops with the remaining 2 Tbsp heavy cream and optionally sprinkle turbinado sugar. Bake 18-20 minutes until golden brown. Cool completely on a wire rack.
- Whip the cream: In a stand mixer with a whisk attachment, beat 1½ cups cold heavy cream, 3 Tbsp confectioners’ sugar, and 2 tsp vanilla extract on medium-high speed until medium peaks form (or longer for stiff peaks).
- Assemble the shortcakes: Split each biscuit horizontally. Spoon generous blueberry topping on the bottom half, add a dollop of whipped cream, then top with the biscuit cap. Serve immediately and enjoy!
Notes
- Use fresh or frozen blueberries; frozen works great especially out of season.
- Keep butter and creams very cold for flakier biscuits.
- If you prefer sweeter biscuits, sprinkle turbinado sugar on top before baking.
- Make sure to cool biscuits completely before assembling to prevent whipped cream from melting.
- Whipped cream can be made ahead and stored briefly in the fridge.
- Leftover blueberry topping can be refrigerated for up to 3 days or frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American