Description

This Blueberry Shortcake recipe offers a perfect balance of sweet, tangy, fluffy, and fresh flavors with juicy blueberries and tender homemade biscuits. Ideal for any occasion, it features moist, fluffy biscuit layers paired with fresh berries and lightly sweetened whipped cream, delivering a timeless summer-inspired dessert.

Ingredients

Scale

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2 tablespoons granulated sugar
3/4 cup buttermilk

Blueberry Topping

2 cups fresh blueberries
1 tablespoon granulated sugar
1 teaspoon lemon juice (optional)

Whipped Cream

1 cup heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon granulated sugar (optional)

Instructions

Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together all-purpose flour, baking powder, salt, and sugar. Cut cold unsalted butter into small cubes and blend it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the buttermilk and gently stir until just combined, being careful not to overmix to maintain lightness.
Bake the Biscuits: Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle. Use a round biscuit cutter to cut out biscuit rounds and place them on a baking sheet lined with parchment paper. Bake for 12–15 minutes until golden brown on top. Remove from the oven and let cool slightly.
Prepare the Blueberry Topping: Rinse fresh blueberries and toss them with sugar and lemon juice if using. Allow the mixture to sit for 10–15 minutes to macerate, which releases natural juices and creates a sweet syrup.
Whip the Cream: In a chilled bowl, beat the heavy cream with vanilla extract (and sugar if desired) until soft peaks form. The whipped cream should be light and fluffy for a perfect contrast to the biscuits and berries.
Assemble the Blueberry Shortcake: Slice the biscuits horizontally in half. Spoon a generous amount of blueberry mixture over the bottom halves, add a dollop of whipped cream, then place the biscuit tops on. Finish with more berries and whipped cream. Serve immediately for the best texture and flavor.

Notes

Use cold butter straight from the refrigerator to ensure flaky and tender biscuits.
Do not overmix the biscuit dough to keep the texture light and fluffy rather than dense.
Let the blueberries macerate with sugar to intensify their natural sweetness and create syrup.
Use fresh heavy cream for whipping to achieve the best texture and flavor.
Warm biscuits slightly before assembly to enhance softness and flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 12g
Sodium: 300mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: blueberry shortcake, biscuit, blueberry dessert, summer dessert, homemade biscuits, whipped cream, berry shortcake