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Fresh Blueberry Shortcakes

 Fresh Blueberry Shortcakes
What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.
8 ServingsPrep: 45 min. Bake: 10 min. + cooling


  • 3/4 cup Domino® or C&H® Pure Cane Granulated Sugar
  • 2 tablespoons lemon juice
  • 4 cups fresh blueberries
  • 2 cups all-purpose flour
  • 3 to 4 tablespoons Domino® or C&H® Pure Cane Granulated Sugar, 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


  • 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.
  • 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.

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Fresh Blueberry Shortcakes (continued)

Directions (continued)

  • 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 baking sheet. Bake at 450° for 10-12 minutes
  • or until golden brown. While hot, cut biscuits in half horizontally
  • and spread insides with butter. Set aside to cool.
  • 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. Yield: 8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.