All of us love strawberry shortcake. Now, meet blueberry shortcake! This simple dessert has buttery shortcake biscuits layered with juicy blueberry sauce, all constituted of 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 do-it-yourself 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% do-it-yourself. 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 do-it-yourself!
Prepared in beneath 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 upfront, 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 primary distinction is that shortcake recipes embody child powder for additional raise, much like a scone. It comes all the way down to a handful of simple pantry substances, which I cowl under, 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 possibly can additionally use heavy cream.
Blueberries – I made this shortcake with recent summer season blueberries, however you should utilize recent ot frozen, relying on what’s obtainable to you. If you happen to use frozen berries, you’ll have to simmer the sauce for longer (until you thaw and drain them first).
Sugar – Any sort works right here.
Lemon Juice and Zest – Bear 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 – Home made or store-bought whipped cream.
Ice Cream – Once more, this may be store-bought or do-it-yourself vanilla ice cream
Further 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, typically frosted.
Easy methods to Make Blueberry Shortcake
I’ll often 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 a giant batch directly. Observe the steps right here, and scroll to the recipe card for the printable directions.
Shortcake Biscuits
Lower 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 often get in there with my arms, 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. Maintain mixing because the dough comes collectively.
Prove the dough and knead.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 certain they’re the identical dimension in order that they bake evenly. You’ll have to re-roll the dough earlier than reducing out 2-3 extra biscuits. It is best to find yourself with 6 in complete.
Fill the pan.Bake!
Fill the pan and bake. Prepare 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.
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 wish to serve my blueberry shortcake with any leftover recent blueberries.
Ideas for a Profitable Shortcake
Use chilly substances. Maintain 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 appropriately. That is all the time my #1 baking recommendation. For correct measuring, be sure to weigh the flour utilizing a kitchen scale when you have one. If not, do NOT scoop the flour instantly from the bag. Reasonably, spoon the flour into your measuring cup, after which stage off the highest with a knife.
If you happen to’re brief on time, substitute the do-it-yourself blueberry sauce with a can of blueberry pie filling as a substitute. You possibly can 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.
Maintain the blueberry sauce within the fridge. Retailer it tightly coated for as much as 1 week.
Freeze. Alternatively, you may 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 simple dessert has buttery shortcake biscuits layered with shiny do-it-yourself 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
Recent 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 along with your arms, urgent the butter and flour collectively in your fingers, till you will have a combination resembling coarse breadcrumbs.
Add the egg and three/4 cups of half and half. Combine with a spoon till a ball of dough kinds.
Prove onto a frivolously floured floor, then knead 2-3 instances along with your arms, 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 utterly 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.
