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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
