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Fresh Blueberry Shortcakes

Total Time

Prep: 45 min. Bake: 10 min. + cooling


8 servings

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.
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  • 3/4 cup sugar
  • 2 tablespoons lemon juice
  • 4 cups fresh blueberries
  • 2 cups all-purpose flour
  • 3 to 4 tablespoons 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


  1. Preheat oven to 450°. 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 baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool.
  4. 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. If desired, sprinkle with confectioners' sugar. Serve immediately.

Nutrition Facts

1 shortcake: 506 calories, 23g fat (14g saturated fat), 69mg cholesterol, 321mg sodium, 71g carbohydrate (41g sugars, 4g fiber), 7g protein.

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