Description

A classic Blueberry Shortcake recipe featuring moist, fluffy biscuits layered with fresh blueberries and topped with luscious whipped cream. Perfectly balancing sweet and tangy flavors with a delightfully fluffy texture, this dessert is quick to make and easily customizable for gluten-free, vegan, or sugar-free diets. Enjoy a burst of summer in every bite, ideal for any occasion.

Ingredients

Scale

For the Biscuits

2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk

For the Blueberry Topping

2 cups fresh blueberries (or frozen, thawed and drained)
1 tablespoon granulated sugar
1 teaspoon lemon juice (optional for extra brightness)

For the Whipped Cream

1 cup heavy whipping cream
1 teaspoon vanilla extract
1–2 tablespoons granulated sugar (optional)

Instructions

Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure even baking and perfect biscuit rise.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt to evenly distribute leavening agents and seasonings.
Cut in the Butter: Add the cold, cubed unsalted butter to the dry mixture and work it in using a pastry cutter or fingers until the mixture resembles coarse crumbs with tiny pea-sized butter bits for flaky layers.
Add Buttermilk and Form Dough: Gradually pour in the cold buttermilk and gently mix with a fork or spatula just until the dough comes together, avoiding overmixing to keep biscuits tender.
Shape and Bake Biscuits: Turn the dough onto a lightly floured surface, press into a 1-inch thick rectangle, and cut out biscuit rounds. Place them on the parchment-lined baking sheet and bake for 12-15 minutes until golden brown on top.
Prepare Blueberries and Whip Cream: While the biscuits bake, toss blueberries with sugar and lemon juice. Whip the heavy cream with vanilla extract until soft peaks form, making a luscious topping.
Assemble Blueberry Shortcake: Slice each biscuit horizontally, layer the bottom half with sugared blueberries, add a dollop of whipped cream, then top with the biscuit crown. Add extra whipped cream and blueberries on top if desired.

Notes

Use cold ingredients to maintain flaky biscuit texture.
Mix dough just until combined to avoid dense biscuits.
Sugar blueberries to draw out natural juices and enhance sweetness.
Whip cream fresh just before serving and keep chilled.
Serve immediately to keep biscuits from getting soggy.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 shortcake
Calories: 320
Sugar: 15g
Sodium: 220mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg

Keywords: blueberry shortcake, dessert, blueberry dessert, shortcake, baking, homemade dessert, gluten-free dessert