Blueberry Shortcakes
Blueberry shortcakes are the ultimate summer dessert, featuring layers of fluffy biscuits, juicy fresh blueberries, and a cloud of rich whipped cream. This delightful treat strikes the perfect balance between sweet and tart, making it a showstopper at any gathering. Easy to prepare, these shortcakes evoke nostalgic memories of summer baking with loved ones, ensuring they will be a hit with family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 3/4 cup whole milk
- 1 1/2 cups fresh blueberries
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add milk, mixing until just combined; avoid overmixing.
- Gently fold in fresh blueberries.
- Drop spoonfuls of dough onto prepared baking sheet and bake for 15-20 minutes or until golden brown.
- While cooling, whip heavy cream until soft peaks form; sweeten if desired.
- Serve warm topped with whipped cream.
Nutrition
- Serving Size: 1 shortcake (70g)
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Substitute blueberries with strawberries or raspberries for variation. Add vanilla extract or lemon zest to the dough for extra flavor. Store shortcakes in an airtight container at room temperature for up to two days.