Melt-in-your-mouth

Easy Blueberry Shortcakes

Recipe Snapshot

Servings

12

Total Time

55 min

Course

dessert

Ingredients

Place blueberries in a medium saucepan, then add sugar, fresh lemon juice, and a pinch of Kosher salt. Cook, stirring occasionally.

Make the blueberry topping

1

Combine all-purpose flour, sugar, baking powder, baking soda, lemon zest, and Kosher salt in a bowl, then whisk well. Stir in grated cold butter. 

Prepare the biscuits

2

In a measuring cup, whisk together heavy cream, buttermilk, large eggs, and vanilla extract. Make a well in the dry ingredients, then pour the buttermilk mixture in the center. 

Mix the wet ingredients

3

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 t

Form the biscuits

4

Preheat an oven. Place the biscuits on a parchment lined baking sheet, then brush the tops with the remaining heavy cream. Bake until they’re golden brown. Cool completely on a wire rack.

Bake the biscuits

5

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!

Assemble the shortcakes

6

Meet Author

Ari

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