This blueberry shortcake recipe is bursting with fresh blueberry flavor! Golden, tender shortcake biscuits are served with homemade blueberry sauce and whipped cream for a perfect summer dessert.
Have you ever had blueberry shortcake? It is basically strawberry shortcake made with fresh blueberries instead of strawberries! There is nothing like a homemade shortcake biscuit stuffed with blueberry sauce, whipped cream, and even vanilla ice cream if you’re feeling extra fancy.
Why You’ll Love This Blueberry Shortcake Recipe
- Easy. Make some simple shortcake biscuits and briefly cook the blueberries with a bit of sugar. Then serve with whipped cream! That’s pretty much it folks.
- Flavorful. This dessert takes full advantage of summer’s fresh produce. The fresh blueberries are incredibly flavorful and juicy, then we’ll add a hint of lemon to the sauce for even more bright flavor.
- Make ahead If you want an easy, yet impressive, dessert that can be made in advance this is a good one. You can make the biscuits and blueberry sauce the day before, then just assemble your blueberry shortcake when you’re ready to dig in.
Tips for Success
- Make the shortcakes in advance. I recommend baking the shortcakes the day before because it makes this dessert super fuss-free. I’ve also made the shortcakes the day of though, so whatever works for your schedule is fine!
- Warm the blueberry sauce. I love the contrast between cold vanilla ice cream and warm blueberry sauce, so if I have made the sauce in advance I will usually warm it on the stovetop for a few minutes. This is totally optional though. Cold blueberry sauce is also a complete delight, especially on sweltering summer days.
- Assemble just before serving. Good quality whipped cream will not hold its peak for long, so I recommend assembling your blueberry shortcakes just before serving. Cabot whipped cream is our brand of choice, or you can make whipped cream from scratch. This maple-vanilla whipped cream takes shortcake desserts over the top!
- Can I use frozen blueberries? Yes, you can use frozen berries. I prefer the flavor of fresh summer berries, but of course, that might not be possible depending on the time of year. I’ve also made this dessert with frozen berries and it’s still delicious.
How to Store Extras
- Biscuits. Store the biscuits in an airtight container on the counter for up to 3 days.
- Blueberry sauce. Spoon the cooled blueberry sauce into a mason jar or other lidded container. Store in the fridge for up to 1 week. This sauce is fantastic on ice cream, pancakes, and waffles! You can even add it in between layers of a crepe cake or spoon it onto frumple cakes.
More Blueberry Recipes to Try
- Blueberry Peach Cobbler
- Blueberry Bread Pudding
- Sourdough Blueberry Muffins
- Blueberry Buckle
- Overnight Blueberry French Toast
- Blueberry Coffee Cake
This blueberry shortcake recipe is made with homemade biscuits and blueberry sauce! Serve with whipped cream and fresh blueberries. You can also add vanilla ice cream if you like.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Oven, Stove
- Cuisine: American
- 2 cups all-purpose flour
- 1 1/2 tablespoons granulated white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup cold unsalted butter, cut into small cubes
- 1 large egg
- 3/4 cup half and half, plus 1 tablespoon more for brushing
- Granulated sugar, for sprinkling on top
- 5 cups fresh blueberries (2 1/2 pints)
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Whipped cream
- Fresh blueberries
- Vanilla ice cream (optional)
Make the Shortcake Biscuits
- Prep your tools. Preheat your oven to 375F. Line a baking sheet with parchment paper and set aside.
- Combine the dry ingredients. In a medium bowl mix together flour, sugar, baking powder and salt.
- Cut in the butter. Add the butter to the dry ingredients. Work it into the flour with your hands, pressing the butter and flour together in your fingers, until you have a mixture resembling coarse breadcrumbs.
- Add the egg and 3/4 cups half and half. Mix with a spoon until a ball of dough forms.
- Knead. Turn out onto a lightly floured surface, then knead 2-3 times with your hands, or until there aren’t any dry bits and you have a cohesive ball of dough.
- Shape the biscuits. Pat the dough into a circle and use a biscuit cutter to create 6 evenly sized biscuits. Usually I can cut 2-3 biscuits from the initial circle of dough, then I re-roll the dough scraps and cut more. The remaining scraps of dough are then rolled up into the last biscuit.
- Brush with half and half, add sugar. Place the biscuits on your prepared baking sheet. With a pastry brush, top each biscuit with some half and half. Then finish with a sprinkle of sugar.
- Bake. Bake for 20-24 minutes until golden. Remove from the oven and cool completely on the baking tray.
Make the Blueberry Sauce
- Cook the berries. In a large pot combine the blueberries and sugar. Cook over medium-low heat until the blueberries have released their juices and the mixture has thickened somewhat.
- Add lemon. Reduce the heat to low and stir in the lemon zest and lemon juice. Cook about 1 minute longer.
- Cool. Remove the sauce from the heat and set it aside to cool.
Assemble and Serve
- Cut the biscuits. For each serving of blueberry shortcake, cut a biscuit in half.
- Assemble. Add blueberry sauce over the bottom half of each biscuit, then top with a generous amount of whipped cream. Place the top half of the biscuit on top of the whipped cream.
- Serve. Add fresh blueberries and a scoop of vanilla ice cream on the side, if desired.
Last Step:Please share a rating and comment if you enjoyed this recipe! Your feedback helps this little blog thrive and continue providing free, high-quality recipes for you.
Keywords: blueberry shortcake, blueberry shortcake recipe