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Blueberry Shortcake (Straightforward Summer season Dessert!)

samhellgren7 by samhellgren7
July 23, 2025
Reading Time: 29 mins read
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Blueberry Shortcake (Straightforward Summer season Dessert!)


Shelly
Jul 17, 2025

Blueberry shortcake on a plate.Blueberry shortcake on a plate.

All of us love strawberry shortcake. Now, meet blueberry shortcake! This simple dessert has buttery shortcake biscuits layered with juicy blueberry sauce, all constructed from scratch.

In case your fridge is as stocked with contemporary berries as mine in the meanwhile, take a look at simpler summer season desserts like blueberry cobbler, this moist blueberry bundt cake, and a country blueberry buckle!

Blueberry shortcake on a plate.

This blueberry shortcake recipe is a enjoyable reimagining of basic strawberry shortcake! I make this shortcake recipe with the all time home made biscuits and candy, shiny blueberry sauce. Served with a beneficiant heap of whipped cream and a scoop of ice cream, it’s a light-weight and straightforward dessert for summer season.

Causes I’m Loving This Blueberry Shortcake Recipe

  • 100% home made. I’ll present you find out how to make the best shortcake biscuits, and find out how to assemble them right into a scrumptious dessert with gooey blueberry sauce (additionally from scratch). Nothing beats home made!
  • Prepared in beneath an hour. That is one of the best half! Making shortcake isn’t a day-long exercise. This blueberry shortcake is fast, and you may prepare dinner down your blueberries within the time it takes for the biscuits to bake within the oven. 
  • Nice for summer season. Put together the biscuits and blueberries prematurely, and I’ve the right mild summer season dessert that’s able to assemble.
Shortcake biscuits ingredients with text labels overlaying each ingredient.Shortcake biscuits ingredients with text labels overlaying each ingredient.
Biscuits components.
Blueberry sauce ingredients with text labels overlaying each ingredient.Blueberry sauce ingredients with text labels overlaying each ingredient.
Blueberry sauce imgredients.

Substances You’ll Want

The crumbly texture of shortcake is similar to shortbread. The principle distinction is that shortcake recipes embrace child powder for additional carry, much like a scone. It comes right down to a handful of simple pantry components, which I cowl beneath, together with what you’ll want for the blueberry sauce. Scroll to the recipe card for the printable quantities and directions.

  • Dry Substances – Flour, white sugar, baking powder, and salt.
  • Butter – Chilly from the fridge and reduce into cubes.
  • Egg – Some shortcake recipes skip the egg, however I discover it provides richness and makes the biscuit much less dry.
  • Half and Half – You might additionally use heavy cream.
  • Blueberries – I made this shortcake with contemporary summer season blueberries, however you should utilize contemporary ot frozen, relying on what’s accessible to you. If you happen to use frozen berries, you’ll must simmer the sauce for longer (except you thaw and drain them first).
  • Sugar – Any sort works right here.
  • Lemon Juice and Zest – Keep in mind to zest the lemon earlier than you juice it! You’ll want one medium or large-sized lemon for 1 tablespoon of zest and juice.

To Serve

  • Whipped Cream – Do-it-yourself or store-bought whipped cream.
  • Ice Cream – Once more, this may be store-bought or home made vanilla ice cream
  • Additional Blueberries

Cake vs. Shortcake

No, shortcake isn’t only a common cake that didn’t undergo its development spurt! Regardless of the title, shortcake is definitely much less like cake and extra like a biscuit, made sweeter. Cake, as we all know, is richer, extra moist, and fluffy, usually frosted.

Blueberry shortcake on a plate.Blueberry shortcake on a plate.

Learn how to Make Blueberry Shortcake

I’ll normally put together the biscuits and make the blueberry sauce afterward whereas they bake within the oven. That is the kind of dessert that’s nice for crowds and dinner events, because it’s fast and you may prep a giant batch directly. Observe the steps right here, and scroll to the recipe card for the printable directions.

Shortcake Biscuits

Cubed butter added to dry ingredients in a bowl.Cubed butter added to dry ingredients in a bowl.
Lower the butter into the dry components.
Eggs added to the butter and flour mixture in a bowl.Eggs added to the butter and flour mixture in a bowl.
Add the moist components.
  • First, combine the dry components. Whisk the dry components collectively in a bowl. Subsequent, reduce within the butter till the combination is coarse and crumbly. I normally get in there with my palms, however a pastry cutter or a fork works right here, too.
  • Add the moist components. Now, combine within the egg and ¾ cup of half and half. Preserve mixing because the dough comes collectively. 
Biscuit dough turned out on a floured surface.Biscuit dough turned out on a floured surface.
End up the dough and knead.
A biscuit cutter resting on top of a circle of pressed out dough.A biscuit cutter resting on top of a circle of pressed out dough.
Lower out the biscuits.
  • Knead the dough. Subsequent, knead the dough 2-3 instances on a floured floor. 
  • Form the biscuits. Afterward, press the dough out right into a circle, and use a biscuit cutter to chop out 2-3 biscuits. Make sure that they’re the identical dimension in order that they bake evenly. You’ll must re-roll the dough earlier than reducing out 2-3 extra biscuits. It is best to find yourself with 6 in complete.
Cut out biscuits on a lined baking sheet.Cut out biscuits on a lined baking sheet.
Fill the pan.
Close up of baked shortcake biscuits on a baking sheet.Close up of baked shortcake biscuits on a baking sheet.
Bake!
  • Fill the pan and bake. Organize the biscuits on a lined baking sheet, and brush the tops with half and half. Then, sprinkle on some sugar and bake the biscuits at 375ºF for 20-24 minutes, till golden.

Blueberry Sauce

Sugar added to blueberries in a saucepan.Sugar added to blueberries in a saucepan.
Cook dinner the blueberries advert sugar.
Lemon zest added to blueberry sauce in a saucepan.Lemon zest added to blueberry sauce in a saucepan.
Add lemon zest.
  • Cook dinner the berries. Mix and warmth the blueberries and sugar in a saucepan over medium-low warmth. As soon as the berries have cooked down and thickened, decrease the warmth and stir within the lemon zest and juice. Cook dinner for an additional minute, then cool

Assemble and Serve

A spoon adding blueberry sauce to one half of a shortcake biscuit on a plate.A spoon adding blueberry sauce to one half of a shortcake biscuit on a plate.
Add the blueberry sauce.
Overhead view of blueberry shortcake on a plate.Overhead view of blueberry shortcake on a plate.
Layer with ice cream and whipped cream.
  • Lower the biscuits. Begin by reducing the cooled shortbread biscuits in half (one biscuit per serving).
  • Assemble. Unfold blueberry sauce over the underside half of the biscuit, add whipped cream and ice cream, and place the highest half over the filling. I prefer to serve my blueberry shortcake with any leftover contemporary blueberries.
Overhead view of two servings of blueberry shortcake on plates.Overhead view of two servings of blueberry shortcake on plates.

Suggestions for a Profitable Shortcake 

  • Use chilly components. Preserve your butter and cream chilly within the fridge till you’re prepared to make use of them. Much like making a pie crust or pastry, chilly components are key to a flaky, mild shortcake biscuit.
  • Measure appropriately. That is all the time my #1 baking recommendation. For correct measuring, make certain to weigh the flour utilizing a kitchen scale when you’ve got one. If not, do NOT scoop the flour straight from the bag. Relatively, spoon the flour into your measuring cup, after which degree off the highest with a knife.
  • If you happen to’re brief on time, substitute the home made blueberry sauce with a can of blueberry pie filling as an alternative. You might additionally use refrigerated biscuit dough for the biscuits!
Overhead view of a forkful resting next to blueberry shortcake on a plate.Overhead view of a forkful resting next to blueberry shortcake on a plate.

Storing Leftovers

  • Retailer the unused biscuits at room temperature. They’ll final for 3-4 days in an hermetic container.
  • Preserve the blueberry sauce within the fridge. Retailer it tightly lined for as much as 1 week. 
  • Freeze. Alternatively, you’ll be able to freeze the biscuits and blueberry sauce for as much as 2 months. Thaw the biscuits at room temperature and the sauce within the fridge.


Print

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Description

Blueberry shortcake is a enjoyable tackle strawberry shortcake! This simple dessert has buttery shortcake biscuits layered with shiny home made blueberry sauce and whipped cream.


Shortcake Biscuits

  • 2 cups all-purpose flour
  • 1 1/2 tablespoons granulated white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup chilly unsalted butter, reduce into small cubes
  • 1 massive egg
  • 3/4 cup half and half plus 1 tablespoon extra for brushing
  • Granulated sugar for sprinkling on prime

Blueberry Sauce

  • 5 cups contemporary blueberries 2 1/2 pints
  • 1/2 cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

For Serving

  • Whipped cream
  • Contemporary blueberries
  • Vanilla ice cream

Make the Shortcake Biscuits

  1. Preheat your oven to 375ºF. Line a baking sheet with parchment paper and put aside.
  2. In a medium bowl, combine flour, sugar, baking powder, and salt.
  3. Add the butter to the dry components. Work it into the flour along with your palms, urgent the butter and flour collectively in your fingers, till you might have a combination resembling coarse breadcrumbs.
  4. Add the egg and three/4 cups of half and half. Combine with a spoon till a ball of dough types.
  5. End up onto a flippantly floured floor, then knead 2-3 instances along with your palms, or till there aren’t any dry bits and you’ve got a cohesive ball of dough.
  6. Pat the dough right into a circle and use a biscuit cutter to create 6 evenly sized biscuits. Often, I can reduce 2-3 biscuits from the preliminary circle of dough, then I re-roll the dough scraps and reduce extra. The remaining scraps of dough are then rolled up into the final biscuit.
  7. Place the biscuits in your ready baking sheet. With a pastry brush, prime every biscuit with some half and half. Then end with a sprinkle of sugar.
  8. Bake for 20-24 minutes till golden. Take away from the oven and funky fully on the baking tray.

Make the Blueberry Sauce

  1. In a big pot, mix the blueberries and sugar. Cook dinner over medium-low warmth till the blueberries have launched their juices and the combination has thickened considerably.
  2. Cut back the warmth to low and stir within the lemon zest and lemon juice. Cook dinner about 1 minute longer.
  3. Take away the sauce from the warmth and set it apart to chill.

Assemble and Serve

  1. For every serving of blueberry shortcake, reduce a biscuit in half.
  2. Add blueberry sauce over the underside half of every biscuit, then prime with a beneficiant quantity of whipped cream and ice cream. Place the highest half of the biscuit on prime of the whipped cream.
  3. Add contemporary blueberries on the aspect, if desired.

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