Fresh Blueberry Shortcakes Recipe

Name: Fresh Blueberry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup; 2 tablespoons lemon juice; 4 cups fresh blueberries; 2 cups all-purpose flour; 3 to 4 tablespoons; , divided; 2-1/2 teaspoons baking powder; 1/4 teaspoon salt; 6 tablespoons cold butter; 2/3 cup half-and-half cream or milk; Butter, softened; 1 cup heavy whipping cream; Confectioners' sugar, optional

Servings: persons

3/4 cup
2 tablespoons lemon juice
4 cups fresh blueberries
2 cups all-purpose flour
3 to 4 tablespoons
, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup half-and-half cream or milk
Butter, softened
1 cup heavy whipping cream
Confectioners' sugar, optional

1
In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature.
2
Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened.
3
Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased
4
. Bake at 450u00b0 for 10-12 minutes or until golden brown. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool.
5
Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. Sprinkle with confectioners' sugar if desired. Serve immediately.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 cup, 2 tablespoons lemon juice, 4 cups fresh blueberries, 2 cups all-purpose flour, and more.

Yes, Fresh Blueberry 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.

That's it — enjoy your meal!

Fresh Blueberry Shortcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions