Easy Blueberry Shortcake from Scratch
Blueberry shortcake is the perfect way to use up those fresh, juicy berries! Buttery shortcakes, layers of whipped cream, and sweet blueberries come together for a summer treat that’s sure to steal the show.
Blueberry shortcake has quickly become a new favorite around here! I’ve always loved classic strawberry shortcake—it’s one of my all-time favorite desserts, but I wanted to switch things up and give it a fresh twist using sweet, juicy blueberries. The result? Absolute magic. The buttery shortcakes soak up all that fruity goodness, and when you layer it with fluffy whipped cream, every bite tastes absolutely heavenly. It’s simple, summery, and such a great way to make the most of fresh blueberries while they’re in season.
Why You’ll Love This Recipe
- Tried-and-true favorite. This recipe is a spin on my beloved strawberry shortcake, known for its soft, tender biscuits, juicy fruit, and billowy whipped cream.
- Easy, no-fuss dessert. No complicated techniques here! This recipe only takes 10 minutes of prep, and the steps are simple using everyday ingredients. It’s a great option when you want something homemade and impressive without spending hours in the kitchen.
- Perfectly portioned. These individual-sized shortcakes are ideal for entertaining—no slicing required! Everyone gets their own beautifully layered dessert!
Ingredient Notes
- Blueberries: Use fresh blueberries, not frozen.
- Granulated sugar: Sweetens the berries, biscuits and whipped cream.
- Fresh lemon juice and zest: Brightens the flavor and balances the sweetness.
- All-purpose flour: The base of the shortcakes; be sure to spoon and level or weigh for accuracy.
- Baking powder: Gives the shortcakes their rise and fluffy texture.
- Salt: Balances and enhances all the flavors.
- Unsalted butter: Cold butter is key! It creates a tender, flaky texture.
- Half-and-half or whole milk: Keeps the dough moist; make sure it’s cold to help with flakiness.
- Egg: Adds richness and helps bind the dough.
- Heavy cream: The foundation of a fluffy topping; chill your bowl and beaters for best results.
- Pure vanilla extract: Adds flavor to the whipped topping to complement the berries and biscuits.
Refer to the recipe card for ingredient measurements and details.
Recipe Variations
Strawberry-blueberry combo. Use a mix of strawberries and blueberries for a patriotic twist. Perfect for summer holidays!
Use different fruit. Other berries like raspberries or blackberries and different fruits like cherries or sliced peaches are delicious options. You can also use blueberry sauce!
Mini trifles. Layer crumbled shortcakes, blueberry filling, and whipped cream in small jars or cups for a fun presentation.
How to Make Blueberry Shortcake
- Simmer the blueberries, sugar, lemon juice, and zest in a saucepan until the berries burst and become juicy. Mash slightly if needed, then let cool to room temperature.
- In a large bowl, whisk together the dry ingredients, then cut in the cold butter using a pastry cutter until the mixture forms pea-sized crumbs. Work quickly to keep the butter cold.
- Whisk the half-and-half and egg together, then pour over the flour mixture and stir until large clumps form.
- Turn the dough onto a floured surface and gently knead until it comes together. Shape into a 9×5-inch rectangle and cut out 6 biscuits with a floured 3-inch cutter, reshaping scraps to cut 2 more.
- Arrange biscuits on a baking sheet, brush with half-and-half, and sprinkle with sugar. Bake at 425°F for 12–14 minutes, then cool for 5 minutes before transferring to a wire rack.
- Whip the heavy cream, sugar, and vanilla in a stand mixer, starting on low and gradually increasing to medium-high. Beat until stiff peaks form, about 2 minutes.
- Cut biscuits in half (it’s okay if they are still slightly warm). Layer with blueberries and whipped cream. Serve immediately.
Expert Tips
Keep ingredients cold. Cold butter, milk, and eggs are key to making flaky, tender shortcakes. Work quickly to prevent the butter from warming up.
Don’t overmix the dough. Mix just until the dough comes together. Overmixing can lead to tough biscuits.
Flour the biscuit cutter. Flour your biscuit cutter and press straight down without twisting to cut the biscuits. Place them close together on the pan, so they bake up taller and fluffier.
For the whipped cream, use a chilled metal bowl. Pop it in the freezer for about 10 minutes first—keeping everything cold helps the cream whip up thicker and fluffier!
Assemble just before serving. This keeps the biscuits from getting soggy and the whipped cream fresh and fluffy.
Make Ahead and Storage Tips
Make ahead. You can prepare the biscuits ahead of time and keep them wrapped in plastic in the fridge for up to 2 days or freeze them for up to a month. If baking from frozen, bake for 14 minutes.
Storing. For best results, store the shortcakes unassembled. Biscuits stay fresh at room temperature in an airtight container for up to 3 days, while whipped cream and berries should be kept separately in airtight containers in the fridge for up to 3 days.
Recipe FAQ
Keep your butter and liquids very cold, and don’t overwork the dough. Cutting cold butter into the flour until pea-sized bits remain helps create that flaky texture.
Yes! Substitute plant-based butter and milk alternatives for the biscuits, and use coconut cream or another dairy-free whipped topping.
Shortcakes are typically a bit sweeter and more tender, while biscuits can be flakier and less sweet. This recipe leans toward a tender, slightly sweet shortcake.
Related Recipes
Check out these other tasty berry recipes you’ll adore!
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Get the Recipe: Blueberry Shortcake
Ingredients
Blueberry Filling
- 4 cups blueberries
- ¼ cup (50 g) granulated sugar
- 2 teaspoons fresh lemon juice
- ½ teaspoon lemon zest
Shortcakes
- 2 cups (250 g) all purpose flour
- 4 Tablespoons (50 g) granulated sugar, separated
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into 1/2-inch pieces
- ½ cup plus 1 Tablespoon (135 mL) half-and-half (or whole milk), , cold
- 1 large egg, cold
Whipped Cream
- 1 cup (240 mL) heavy cream, cold
- 2 Tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
Instructions
Berry Filling
- In a medium saucepan set over medium heat, add the blueberries, sugar, lemon juice and zest. Stir to combine and simmer until the berries start to burst. If necessary, use a potato masher to mash berries to help them release their juices. Remove from heat and set aside to cool to room temperature.
Sweet Biscuits
- Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl (see notes for food processor instructions), whisk together flour, 3 tablespoons sugar, baking powder and salt. Add cold butter and use a pastry cutter to blend butter into the dry ingredients until pea-sized butter pieces form. Work quickly so butter stays cold!
- In a measuring cup, whisk together 1/2 cup half-and-half and egg. Pour egg mixture over the flour mixture. Use a silicone spatula or wooden spoon to combine ingredients. Mix until large clumps form.
- Transfer biscuit dough to a floured work surface and knead a few times until the dough comes together in a ball (this step is important, but work quickly so the dough stays cold). Use your hands to press dough into a rectangle 9-inches by 5-inches. Dust a 3-inch biscuit cutter with flour and cut 6 round biscuits out of the dough. Rework remaining scraps and cut 2 more biscuits. Place biscuits 1-inch apart on prepared baking sheet. Brush biscuits with remaining tablespoon of half-and-half. Sprinkle with sugar.
- Bake biscuits at 425° F for 12 to 14 minutes or until the edges are set. Allow biscuits to cool on the pan for 5 minutes before moving to a wire cooling rack.
Homemade Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment, combine heavy cream, sugar and vanilla. Turn mixer on low and mix for about 30 seconds until bubbles form. Slowly start turning the mixer up until it reaches medium-high. Beat until stiff peaks form and the whisk leaves a trail in the whipped cream, about 2 more minutes.
- Cut biscuits in half (it’s okay if they are still slightly warm). Layer with blueberries and whipped cream. Serve immediately.
