All of us love strawberry shortcake. Now, meet blueberry shortcake! This straightforward dessert has buttery shortcake biscuits layered with juicy blueberry sauce, all produced from scratch.
In case your fridge is as stocked with recent berries as mine for the time being, take a look at less difficult summer season desserts like blueberry cobbler, this moist blueberry bundt cake, and a country blueberry buckle!
This blueberry shortcake recipe is a enjoyable reimagining of traditional strawberry shortcake! I make this shortcake recipe with the all time selfmade biscuits and candy, shiny blueberry sauce. Served with a beneficiant heap of whipped cream and a scoop of ice cream, it’s a lightweight and simple dessert for summer season.
Causes I’m Loving This Blueberry Shortcake Recipe
100% selfmade. I’ll present you methods to make the best shortcake biscuits, and methods to assemble them right into a scrumptious dessert with gooey blueberry sauce (additionally from scratch). Nothing beats selfmade!
Prepared in below an hour. That is the perfect half! Making shortcake isn’t a day-long exercise. This blueberry shortcake is fast, and you may cook 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 proper gentle summer season dessert that’s able to assemble.
Biscuits substances.Blueberry sauce imgredients.
Substances You’ll Want
The crumbly texture of shortcake is similar to shortbread. The principle distinction is that shortcake recipes embody child powder for additional carry, just like a scone. It comes all the way down to a handful of straightforward pantry substances, 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 lower 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 recent summer season blueberries, however you should use recent ot frozen, relying on what’s out there to you. For those who use frozen berries, you’ll have to simmer the sauce for longer (except you thaw and drain them first).
Sugar – Any form 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 selfmade vanilla ice cream
Additional Blueberries
Cake vs. Shortcake
No, shortcake isn’t only a common cake that didn’t undergo its progress 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, typically frosted.
The right way 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 form of dessert that’s nice for crowds and dinner events, because it’s fast and you may prep an enormous batch directly. Comply with the steps right here, and scroll to the recipe card for the printable directions.
Shortcake Biscuits
Reduce the butter into the dry substances.Add the moist substances.
First, combine the dry substances. Whisk the dry substances collectively in a bowl. Subsequent, lower within the butter till the combination is coarse and crumbly. I normally get in there with my fingers, however a pastry cutter or a fork works right here, too.
Add the moist substances. Now, combine within the egg and ¾ cup of half and half. Hold mixing because the dough comes collectively.
End up the dough and knead.Reduce 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. Be certain they’re the identical measurement so that they bake evenly. You’ll have to re-roll the dough earlier than chopping out 2-3 extra biscuits. It’s best to find yourself with 6 in whole.
Fill the pan.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
Cook dinner the blueberries advert sugar.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
Add the blueberry sauce.Layer with ice cream and whipped cream.
Reduce the biscuits. Begin by chopping 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 wish to serve my blueberry shortcake with any leftover recent blueberries.
Suggestions for a Profitable Shortcake
Use chilly substances. Hold your butter and cream chilly within the fridge till you’re prepared to make use of them. Just like making a pie crust or pastry, chilly substances are key to a flaky, gentle shortcake biscuit.
Measure accurately. That is all the time my #1 baking recommendation. For correct measuring, make sure that to weigh the flour utilizing a kitchen scale you probably have one. If not, do NOT scoop the flour straight from the bag. Relatively, spoon the flour into your measuring cup, after which stage off the highest with a knife.
For those who’re brief on time, substitute the selfmade blueberry sauce with a can of blueberry pie filling as an alternative. You might additionally use refrigerated biscuit dough for the biscuits!
Storing Leftovers
Retailer the unused biscuits at room temperature. They’ll final for 3-4 days in an hermetic container.
Hold the blueberry sauce within the fridge. Retailer it tightly coated 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.
Blueberry shortcake is a enjoyable tackle strawberry shortcake! This straightforward dessert has buttery shortcake biscuits layered with shiny selfmade 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, lower into small cubes
1 giant egg
3/4 cup half and half plus 1 tablespoon extra for brushing
Granulated sugar for sprinkling on prime
Blueberry Sauce
5 cups recent 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
Preheat your oven to 375ºF. Line a baking sheet with parchment paper and put aside.
In a medium bowl, combine flour, sugar, baking powder, and salt.
Add the butter to the dry substances. Work it into the flour together with your fingers, urgent the butter and flour collectively in your fingers, till you might have a mix resembling coarse breadcrumbs.
Add the egg and three/4 cups of half and half. Combine with a spoon till a ball of dough kinds.
End up onto a calmly floured floor, then knead 2-3 instances together with your fingers, or till there aren’t any dry bits and you’ve got a cohesive ball of dough.
Pat the dough right into a circle and use a biscuit cutter to create 6 evenly sized biscuits. Often, I can lower 2-3 biscuits from the preliminary circle of dough, then I re-roll the dough scraps and lower extra. The remaining scraps of dough are then rolled up into the final biscuit.
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.
Bake for 20-24 minutes till golden. Take away from the oven and funky fully on the baking tray.
Make the Blueberry Sauce
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.
Cut back the warmth to low and stir within the lemon zest and lemon juice. Cook dinner about 1 minute longer.
Take away the sauce from the warmth and set it apart to chill.
Assemble and Serve
For every serving of blueberry shortcake, lower a biscuit in half.
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.
