Blueberry Shortcake
Buttery biscuits, juicy blueberries, and whipped cream make this the ultimate blueberry shortcake for summer.
Print Pin Servings: 6 Servings
Calories: 360kcal
Cost: $10–15
Equipment
- 1 Large mixing bowl For dry ingredients
- 1 Pastry cutter Or use 2 knives
- 1 Baking sheet Lined with parchment
- 1 Electric mixer Or whisk for whipped cream
- 1 Medium bowl For berries
- 1 Sharp knife For splitting biscuits
- — Measuring cups Dry and liquid
- — Measuring spoons For small ingredients
Ingredients
- 2 cups Fresh blueberries Washed and stemmed
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 3 tablespoon Granulated sugar
- ½ cup Unsalted butter Cold and cubed
- ¾ cup Heavy cream Cold
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoon Powdered sugar For whipped cream
- 1 teaspoon Lemon zest Optional
- 1–2 tablespoon Milk If dough needs moisture
Instructions
- Preheat oven to 425°F.
- Mix flour, baking powder, salt, and sugar.
- Cut butter into dry mix until crumbly.
- Add cream, egg, vanilla; mix gently.
- Drop dough onto baking sheet.
- Bake for 12–15 mins until golden.
- Combine berries with sugar and lemon zest; let sit.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Split biscuits, layer with berries and cream.
- Serve immediately while warm.
Notes
Chill the berry mixture for 20 minutes to let the flavors meld. You can also prepare the whipped cream in advance and refrigerate until serving.
Nutrition
Serving: 150g | Calories: 360kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 180mg | Potassium: 130mg | Fiber: 2g | Sugar: 16g | Vitamin A: 700IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1.4mg