Description
A delightful Blueberry Shortcake recipe that combines fresh blueberries with fluffy shortcakes and whipped cream.
Ingredients
Scale
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the blueberries, granulated sugar, and lemon juice. Gently toss to coat and let sit for about 15 minutes to release the juices.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Pour in the milk and vanilla extract, stirring until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle.
- Cut out shortcakes using a round cutter or a glass and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly.
- While the shortcakes are baking, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- To assemble, slice the shortcakes in half, spoon some of the blueberry mixture onto the bottom half, add a dollop of whipped cream, and then place the top half back on. Serve immediately.
Notes
- For a twist, try using strawberries or raspberries instead of blueberries.
- You can also add a splash of almond extract to the whipped cream for extra flavor.
- If you want a lighter version, substitute Greek yogurt for the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg