I know that strawberry shortcakes are all the rage in summer — and I love them too! — but I have a special affinity for these Homemade Blueberry Shortcakes. In fact, with all blueberry desserts! If I had to pick just one summer berry to enjoy on repeat, it would be blueberries.
Imagine this: tender, flaky biscuits topped with bursting sweet fresh blueberries and a generous dollop of homemade whipped cream. These are the perfect dessert to end any summer cookout or barbecue. And trust me, your friends and family will be begging for the recipe!
Looking for more easy dessert recipes for summer? Try my Key Lime Cheesecake Parfaits, this light as air Coconut Cream Pie, or my Homemade Blueberry Pie!
What You’ll Need
- Blueberries that are sweetened with a little granulated sugar, fresh lemon juice, and kosher salt. You can use fresh or frozen blueberries.
- Homemade biscuits: For classic sweet shortcakes, I like the biscuits to be tender and flaky, but hold their shape. You’ll need: all-purpose flour, sugar, baking powder, baking soda, lemon zest, Kosher salt, butter, heavy whipping cream, buttermilk, eggs, vanilla extract, and (optional) turbinado sugar.
- Homemade whipped cream: A must! Made with heavy cream, powdered sugar, and a little vanilla extract.
In addition to a mixing bowl, you’ll also want to grab a rolling pin and a round biscuit cutter.
Ingredient Substitutions
- You can use all-purpose gluten-free flour if wanted. I like Bob’s Red Mill One-For-One Gluten-Free Flour.
- You can add additional berries, such as strawberries, raspberries, or blackberries, if wanted.
How To Make Homemade Blueberry Shortcakes
- Make the blueberry topping. Add frozen or fresh blueberries to a saucepan, then add sugar, lemon juice, and kosher salt. Cook, stirring occasionally, until the berries begin to burst open.
- Make the sweet biscuits: Mix all dry ingredients together in a mixing bowl, then stir in grated cold butter (this is the key to flaky biscuits!). In a separate bowl, whisk together the wet ingredients, then pour into the dry ingredients. Use a fork or spatula to gently mix until the biscuit batter comes together. It will be crumbly.
- Form the biscuits. Turn the dough out onto a lightly floured surface, then roll out until it’s 1-inch thick. Use a biscuit cutter (you can use any size you want!) to cut out the biscuits.
- Bake the biscuits. Transfer to a parchment-lined baking sheet, then brush with heavy cream and sprinkle with coarse sugar. Bake for 18-20 minutes at 400F until golden brown, then cool on a wire rack.
- Make the whipped cream. Whip together the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Assemble the shortcakes. Split each biscuit in half, then top with warm blueberries and whipped cream. Place the top biscuit half on top, then enjoy!
A few tips for making biscuits:
- Don’t turn the biscuit cutter as you press down into the dough. Just press straight down, then lift up. This helps give them a taller rise!
- You can combine leftover biscuit dough and re-roll it out until you’ve used all the dough. Just don’t overwork it too much.
- The biscuits can be baked in a large cast-iron skillet brushed with melted butter if preferred.
Ari’s Best Tips!
- Use very cold butter when making biscuits. This ensures they will be tender, light. and flaky.
- Don’t over mix the biscuit dough! Over mixing leads to tough biscuits.
- Don’t have whipped cream? Add a scoop of vanilla ice cream (or coffee ice cream — coffee and blueberries are a match made in heaven!).
- No buttermilk? Just increase the amount of heavy cream to 1 cup, then stir in 1 tablespoon of vinegar or fresh lemon juice.
- Frozen berries: No need to thaw them either. Just add them to the saucepan and cook with sugar, lemon juice, and a little salt. Completely delicious!
Make-Ahead, Leftovers, & Storage
- To make-ahead: The cooked blueberries can be prepped up to a day in advance, as well as the biscuits — bake, then store them separately in a fridge. When ready to serve, make fresh whipped cream. Assemble the shortcakes just before serving.
- Leftovers and storage: Store leftover assembled shortcakes in an airtight container in the refrigerator. They are best enjoyed within 1-2 days. Just note that once assembled the biscuits will absorb excess liquid from the blueberries and whipped cream, and will likely soften as they sit.
Can you freeze blueberry shortcakes? While you can freeze the biscuits individually, it’s best not to freeze assembled shortcakes as the texture of the whipped cream and blueberries may suffer upon thawing.
How To Serve
Nothing else is needed! I love to serve these blueberry shortcakes after a summer barbecue or cookout as a light seasonal dessert. You can add a little fresh mint (because let’s be honest, mint grows nonstop in the summer) or serve with hot or iced coffee. But that’s about where I stop.
Otherwise, feel free to drizzle a little melted chocolate on top or flavor the whipped cream: a lemon whipped cream or almond whipped cream would be fantastic here.
Truly the most perfect summer dessert! If you make my Homemade Blueberry Shortcakes recipe, please let us know by leaving a review and rating below!
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Blueberry Shortcakes (with Fresh or Frozen Blueberries!)
This summer, when you're on the hunt for a perfect dessert for cookouts and barbecues, you've gotta try my homemade Blueberry Shortcakes! Melt-in-your-mouth buttery biscuits, sweet burst blueberry sauce, and light-as-a-cloud homemade whipped cream. Need I say more?
Servings: 12 servings
Calories: 446kcal
Equipment
Grater
Fork or spatula
2-inch biscuit or cookie cutter
Ingredients
For the blueberries
- 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
For the biscuits
- 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) + 2 Tbsp heavy whipping cream, very cold, divided
- ½ cup (118ml) buttermilk, very cold
- 2 large (100g) eggs
- 1 tsp pure vanilla extract or vanilla bean paste
- Turbinado sugar, optional
For serving
- 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 (reserve the remaining 1 cup!)), then add ½ cup (100g) sugar, 2 Tbsp fresh lemon juice, and a pinch of Kosher salt. Cook, stirring occasionally, until the berries begin to break down and the sugar melts, about 5-7 minutes. Feel free to smash some of the berries a bit to help release their juices. Remove from the heat, then stir in the remaining 1 cup of blueberries. Allow this to cool while you prepare the biscuits.
- Prepare the biscuits. Combine 3 cups (360g) all-purpose flour, ¼ cup (50g) sugar, 1 Tbsp baking powder, 1 tsp baking soda, 1 tsp lemon zest, and ½ tsp Kosher salt in a bowl, then whisk well. Stir in 10 Tbsp (141g) grated cold butter. (If using cubed, use your hands or a pastry cutter to work the butter into the flour until there are mostly pea-sized pieces of butter.)
- Mix the wet ingredients. In a 2-cup measuring cup, whisk together ½ cup (118ml) heavy cream, ½ cup (118ml) buttermilk, 2 large (100g) eggs, and 1 tsp vanilla extract. Make a well in the dry ingredients, then pour the buttermilk mixture in the center. Use a fork or spatula to gently mix the batter until it begins to clump together to form a dough. It will be crumbly.
- Form the biscuits. Turn the dough out onto a lightly floured surface, then roll it out until it’s 1-inch thick. Use a 2-inch biscuit cutter (or a large glass) to cut out biscuits. You can combine the leftover dough and re-roll it out until you’ve used all the dough.
- Bake the biscuits. Preheat an oven to 400°F (205°C). Place the biscuits on a parchment lined baking sheet, then brush the tops with the remaining 2 Tbsp heavy cream. Optional: sprinkle with a little turbinado sugar if you like! Bake for 18-20 minutes, or until they’re golden brown. Cool completely on a wire rack.
- Whip the cream. Place 1½ cups (355ml) heavy cream, 3 Tbsp (6g) confectioners’ sugar, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed until medium peaks form. If you prefer stiff peaks, beat it a little longer.
- Assemble the shortcakes. Split each biscuit in half, then place on a plate or in a bowl. Spoon a generous amount of the blueberries on the bottom half. Top with a dollop of whipped cream, then add the top biscuit. Enjoy!
Notes
- The biscuits can be baked in a large cast-iron skillet brushed with melted butter.
- To make-ahead: The cooked blueberries can be prepped up to a day in advance, as well as the biscuits — bake, then store them separately in a fridge. When ready to serve, make fresh whipped cream. Assemble the shortcakes just before serving.
- Leftovers and storage: Store leftover assembled shortcakes in an airtight container in the refrigerator. They are best enjoyed within 1-2 days. Just note that once assembled the biscuits will absorb excess liquid from the blueberries and whipped cream, and will likely soften as they sit.
- I don’t recommend freezing assembled blueberry shortcakes, though the individual components can be frozen separately, if needed.
Nutrition
Calories: 446kcal | Carbohydrates: 50g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 403mg | Potassium: 140mg | Fiber: 2g | Sugar: 24g | Vitamin A: 959IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 2mg
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Photography by: Jo Harding.
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