Blueberry-Peach Shortcakes Recipe

Name: Blueberry-Peach Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1/3 cup water; 3/4 cup loosely packed fresh basil leaves; 2 cups fresh or frozen unsweetened blueberries; 3 tablespoons unsalted butter; 3 cups sliced peeled fresh peaches or frozen sliced peaches, thawed; 2 cups all-purpose flour; 1/4 cup plus 4 teaspoons sugar, divided; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup cold unsalted butter, cubed; 1 cup sour cream; 1/4 cup 2% milk; Vanilla ice cream or whipped topping, optional

Servings: persons

1/2 cup sugar
1/3 cup water
3/4 cup loosely packed fresh basil leaves
2 cups fresh or frozen unsweetened blueberries
3 tablespoons unsalted butter
3 cups sliced peeled fresh peaches or frozen sliced peaches, thawed
2 cups all-purpose flour
1/4 cup plus 4 teaspoons sugar, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold unsalted butter, cubed
1 cup sour cream
1/4 cup 2% milk
Vanilla ice cream or whipped topping, optional

1
In a large skillet, combine sugar, water and basil; bring to boil over medium heat, stirring to dissolve sugar. Remove from heat; let stand 30 minutes.
2
Strain syrup through a fine-mesh strainer; discard basil. Return syrup to skillet. Add blueberries and butter; bring just to a boil. Gently stir in peaches; heat through. Cool 30 minutes.
3
Meanwhile, preheat oven to 450u00b0. For shortcakes, in a large bowl, whisk flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk sour cream and milk until blended; stir into flour mixture just until moistened.
4
Drop dough by 1/3 cupfuls 2 in. apart onto a parchment paper-lined
5
. Sprinkle with remaining sugar. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool slightly.
6
To serve, split shortcakes in half. Fill with fruit mixture. If desired, serve with ice cream.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup sugar, 1/3 cup water, 3/4 cup loosely packed fresh basil leaves, 2 cups fresh or frozen unsweetened blueberries, and more.

Yes, Blueberry-Peach Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Peach Shortcakes

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