Description
A classic summer dessert featuring buttery shortcakes topped with fresh blueberries and whipped cream. Perfect for any occasion!
Ingredients
- 2 cups all-purpose flour (or gluten-free all-purpose blend)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup cold buttermilk (or cold milk with 1 teaspoon lemon juice/vinegar)
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract (optional)
- 1 cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
1. Preheat oven to 425°F (220°C).
2. Whisk together flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs.
3. Stir in buttermilk until just combined.
4. Knead dough gently and pat to 3/4 inch thickness. Cut out shortcakes.
5. Bake for 12-15 minutes, or until golden brown.
6. Combine blueberries, sugar, and lemon juice. Macerate for at least 30 minutes.
7. (Optional) Cook macerated berries for a thicker sauce or add a cornstarch slurry.
8. Split shortcakes, layer with blueberry filling, and top with whipped cream.
Notes
Use fresh, plump blueberries. For extra flaky shortcakes, freeze butter before use. Don’t overmix the dough. Explore variations with other berries or spices. Can be made ahead of time. Gluten-free option available.
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (estimated)
Keywords: Blueberry Shortcake, Shortcake, Blueberry Dessert, Summer Dessert, Easy Dessert, Homemade Dessert, Whipped Cream, Berries, Baking