Description
A classic Blueberry Shortcake recipe featuring tender homemade biscuits, a luscious blueberry sauce, and creamy whipped topping. Perfect for a delightful dessert that balances sweet and tart flavors with a buttery, flaky base.
Ingredients
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 cold unsalted butter, cut into small cubes
- 1 large egg
- 3/4 cup half and half plus 1 tablespoon more for brushing
- Granulated sugar for sprinkling on top
Blueberry Sauce
- 5 cups fresh blueberries (2 1/2 pints)
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Toppings
- Whipped cream
- Fresh blueberries (for garnish)
- Vanilla ice cream
Instructions
- Make the Shortcake Biscuits: Preheat your oven to 375ºF and line a baking sheet with parchment paper. In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and work it into the flour with your fingers until the mixture resembles coarse breadcrumbs. Stir in the egg and 3/4 cup half and half until a dough ball forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and gently knead 2-3 times until cohesive and no dry bits remain. Pat the dough into a circle and use a biscuit cutter to cut 6 biscuits, re-rolling scraps as needed.
- Bake the Biscuits: Place biscuits on the prepared baking sheet. Brush tops with remaining half and half and sprinkle with sugar. Bake for 20-24 minutes until golden, then cool completely on the tray.
- Prepare Blueberry Sauce: In a large pot over medium-low heat, combine blueberries and sugar. Cook until blueberries release juices and the sauce thickens slightly. Lower heat, stir in lemon zest and juice, and cook for another minute. Remove from heat and let cool.
- Assemble the Shortcakes: Slice each biscuit in half horizontally. Spoon blueberry sauce over the bottom half, top with whipped cream and a scoop of vanilla ice cream, then place the biscuit top over the cream. Garnish with fresh blueberries if desired and serve immediately.
Notes
- Make sure the butter is very cold to ensure flaky biscuits.
- Do not over-knead the dough to keep the biscuits tender.
- The blueberry sauce can be made ahead and refrigerated.
- For a lighter option, use low-fat half and half or substitute with milk.
- Serve immediately after assembly for the best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
