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Blueberry Shortcake Recipe

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★★★★★

4.6 from 60 reviews

This classic Blueberry Shortcake recipe features tender, flaky buttermilk biscuits topped with a sweet and tangy blueberry compote and freshly whipped cream. Perfect for a delightful dessert or a special breakfast treat, the biscuits are baked to golden perfection and combined with luscious blueberry topping and smooth vanilla-infused whipped cream.

Ingredients

Scale

For the Biscuits

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 6 tbsp cold butter, cubed
  • ¾ cup buttermilk
  • 1 tbsp heavy cream (for topping)
  • Coarse sugar (for topping)

For the Blueberry Topping

  • 2 cups blueberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp corn starch

For the Whipped Cream

  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Biscuits: Preheat your oven to 400°F (200°C). In a large bowl, mix together the flour, baking powder, and sugar. Add the cold butter cubes to the dry ingredients and cut them in or mix until the mixture resembles coarse crumbs.
  2. Add Wet Ingredients: Pour in the buttermilk and gently combine with the dry ingredients until a shaggy dough forms. Avoid over-mixing to keep biscuits tender.
  3. Shape the Dough: Transfer the dough onto a clean surface and gently bring it together with your hands. Flatten it into a square, then fold it in half twice to create layers. Flatten again to about 1-inch thickness.
  4. Cut and Arrange Biscuits: Use a biscuit cutter or a round cutter to cut circles out of the dough. Place the biscuit rounds touching each other in a cast iron skillet for even baking and soft sides.
  5. Top and Bake Biscuits: Brush the tops of the biscuits with heavy cream and sprinkle with coarse sugar for a crisp, sweet topping. Bake in the preheated oven for 10-15 minutes or until golden brown on top.
  6. Make Blueberry Topping: While the biscuits bake, combine blueberries, sugar, lemon juice, and corn starch in a saucepan over medium heat. Cook, stirring occasionally, until the mixture comes to a gentle simmer and thickens slightly. Remove from heat and allow to cool, then refrigerate for 20 minutes before serving.
  7. Whip the Cream: Whisk the heavy cream and vanilla on high speed until soft to stiff peaks form, creating fluffy whipped cream.
  8. Assemble the Shortcakes: Once biscuits are baked and slightly cooled, slice each biscuit in half horizontally. Layer the bottom half with whipped cream and blueberry topping, then place the biscuit top on and add more whipped cream and blueberries if desired. Serve immediately for best texture and flavor.

Notes

  • For best results, keep the butter cold when making biscuits to ensure flakiness.
  • You can substitute lemon juice with lime juice for a slightly different citrus note.
  • If fresh blueberries are not available, frozen blueberries may be used, just thaw before cooking.
  • Ensure to not over-whip the cream to avoid turning it into butter.
  • Cast iron skillet baking helps create a crusty outside and soft inside biscuit texture.

Keywords: Blueberry Shortcake, biscuit recipe, blueberry topping, whipped cream dessert, classic American dessert, easy shortcake

Find it online: https://mixitwitjoe.com/blueberry-shortcake-recipe/