Dessertschocolatewithgrace
Blueberry Shortcake
Layers of sweet, tender shortcake, smooth whipped cream or ice cream, and fresh tangy blueberries meld together perfectly in this blueberry shortcake recipe.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
- pan
- baking sheet
📝 Preparation Steps
1
Preheat the oven to 400°F. Whisk together the flour, baking powder, sugar, and salt in a large bowl. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
flour2 cupsbaking powder1 tablespoonbutter6 tablespoons
2
In a small bowl whisk the egg and then add the cream and vanilla extract. Pour the cream mixture into the flour mixture. Gently stir the mixture, just until combined.
egg1vanilla extract1 teaspoonflour2 cups
3
Turn the dough out onto a floured surface. I like to use a silicone mat or tea towel that has been lightly floured. Knead just a few times by folding the dough over onto itself. Pat the dough out to about 1 inch thick. Cut into circles or squares.
4
Place the biscuits on a parchment-lined baking sheet or in a baking pan. It's okay if the edges touch. Bake for ⏱️ 14-16 minutes in the preheated oven, until golden brown. Cool biscuits for ⏱️ 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
5
When ready to serve, make or warm the blueberry compote. Split the shortcake biscuits in half and scoop the berry mixture over one half. Top generously with whipped cream or ice cream. Then top with the other side of the shortcake. Add more whipped cream or berries, if desired.
blueberry compoteWhipped cream or ice cream
Nutrition Facts
calories
299 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
314 mg
protein Content
5 g
trans Fat Content
0.3 g
cholesterol Content
68 mg
carbohydrate Content
31 g
saturated Fat Content
11 g
unsaturated Fat Content
5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...