Blueberry Shortcake Recipe

Blueberry Shortcake Recipe

Whip up the perfect spring or summer dessert with North Bay Produce’s fresh blueberries.

As the weather starts to warm up, we’re thinking about the spring and summer dinner parties we plan to host. 

Strawberry Shortcake is one of my favorite desserts, but we’re switching things up by using North Bay Produce’s blueberries for this shortcake recipe. 

 Their delicious, flavor-packed berries make our blueberry shortcakes the highlight of any dinner party.

Ingredients for Blueberry Shortcake Recipe

serving 6-8 shortcakes

• 2 3/4 cups of Bisquick
• 1/4 cup of granulated sugar
• 1 stick of chilled butter + 4 tablespoons cut into cubes
• 1 cup of chilled heavy cream 
• 1 egg, 1 tablespoon of heavy cream, and 1 tablespoon of water for the egg wash
• coarse raw sugar for sprinkling on top  of the biscuits
• flour to use to work the dough

The key to this shortbread recipe is not to overwork the dough. Period. 

Directions:

Preheat the oven to 405 degrees.

1. Add 2 3/4 cups of Bisquick, 1/4 cup of granulated sugar, and 1 stick + 4 tablespoons of chilled, cubed unsalted butter into a large mixing bowl. 
2. Mix with a rubber spatula or your fingers until the ingredients look crumbly. You can also do this in a food processor; pulse until the mixture takes on a uniform, crumbly appearance.
3. Add 1 cup of chilled heavy cream; if using a food processor, spoon the mixture into a large mixing bowl before adding the heavy cream.
4. Mix gently until the heavy cream is absorbed into the flour mixture. 
5. Scatter flour on a clean surface and rub your hands with some flour to keep the dough from sticking to your fingers. 
6. Turn the mixture out onto the floured surface. 
7. Using your hands, form the mixture into a ball, then press it down gently, allowing the dough to spread out until it resembles a large dinner plate about three-quarters of an inch (3/4-inch thick) in diameter.
8. Carefully fold the dough in half, then fold it again, bringing the two opposing tips together. 
9. Gently work the dough into a dinner plate shape again, folding it again and bringing the two opposing tips together. 
10. Work into the plate shape again, and use a three-inch biscuit cutter to cut out the shortcake biscuits.*Note: Do not twist the cutter when cutting out the biscuits; doing so will make them tough.
11. Place the biscuits into a buttered skillet or a baking sheet lined with a silicone baking mat or parchment paper. 
12. Make sure the biscuits touch each other, ensuring the biscuits keep their shape and do not spread out. 
13. Make the egg wash: whisk one egg with one tablespoon of heavy cream and one tablespoon of water until no lumps remain.
14. Brush the tops of the biscuits with egg wash.
15. Sprinkle the biscuits with coarse baking sugar. I used raw coarse sugar. 
16. Place the baking sheet on the center rack of a preheated oven at 405 degrees for 13-15 minutes.
17. Watch your biscuits to ensure they are not overcooked; pull them out when golden brown.
18. Allow them to cool before making your shortcake.
19. To assemble, cut a biscuit in half or leave it whole and use two. 
20. Spoon a tablespoon of the blueberry topping mixture onto the shortbread biscuit, then top with heavy cream. Add the biscuit’s top, more blueberry sauce, and heavy cream.
21. Serve. 

Blueberry Toppings Ingredients

• 1 cup of water
• 2 cups of blueberries
• 1 cup of granulated sugar
• 2 tablespoons of freshly squeezed lemon juice

Directions:

1. Add 1 cup of water, 1 cup of granulated sugar, and 2 cups of blueberries to a saucepan over medium-high heat.
2. Stir in 2 tablespoons of freshly squeezed lemon juice. 
3. Bring the mixture to a medium boil, then reduce the heat to low.
4. Place a tight-fitting lid over the saucepan and steep the blueberries for 10 minutes. 
5. Allow the berries to cool before using them on the shortcakes. 

How To Make Homemade Whipped Cream

Ingredients

• 2 cups of chilled heavy cream
• 3 tablespoons of powdered sugar
• 2-3 tablespoons of freshly squeezed lemon juice

Equipment:

• Stand Mixer
• Whisk Attachment
• Measuring Cup
• Knife
• Citrus Press/Juicer

*Note: Place the stand mixer mixing bowl with the whisk attachment in the freezer for 15-20 minutes before using.

Directions:

1. Add the 2 cups of chilled heavy cream to the stand mixer bowl and adjust the speed to medium.
2. Continue whisking until you start to see soft peaks form.
3. Add the 3 tablespoons of powdered sugar and 2-3 tablespoons of lemon juice.
4. Continue to whisk until stiff peaks form.
5. Spoon into a bowl and cover with plastic wrap.
6. Place the bowl into the fridge until ready to use. 

Can I Make The Blueberry Topping Ahead Of Time?

Yes. The blueberry topping can be made up to 2 days in advance.

Store it in an airtight container in the refrigerator until ready to use.

Stir it before serving.

Can I Use Frozen Blueberries?

Yes, frozen blueberries will work if fresh blueberries are not in season.

There is no need to thaw them first. Just add them directly to the saucepan and allow a few extra minutes of cooking time.

How Do I Keep The Shortcake Biscuits Flaky?

Use very cold butter and heavy cream, and avoid overworking the dough.

Fold the dough a few times as directed to create those buttery, flaky layers.

Can I Make The Biscuits Ahead Of Time?

Yes. You can bake the biscuits up to 1 day ahead.

Once cooled, store them in an airtight container at room temperature.

Wait to assemble the shortcakes until just before serving.

What Is The Best Way To Store Leftovers?

Store the biscuits, blueberry topping, and whipped cream separately.

The biscuits can stay at room temperature for 1–2 days, while the topping and whipped cream should be refrigerated for up to 3 days.

Can I Use Store-Bought Whipped Cream?

You can, but homemade whipped cream gives this dessert a richer flavor and a fresher, lighter texture.

The hint of lemon in the whipped cream also pairs beautifully with the blueberries.

As the days grow longer and the air fills with the sweet scent of summer, there’s no better way to embrace the season than by indulging in a homemade blueberry shortcake.

Try this recipe for an upcoming spring or summer dinner party, or just when you’re in the mood for a classic recipe but with a twist. 

Blueberry Shortcake Recipe

Make this easy Blueberry Shortcake Recipe with buttery homemade biscuits, fresh blueberry topping, and lemon whipped cream. Perfect for spring and summer desserts.

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Course: Desserts

Cuisine: American

Servings: 7

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Ingredients

 

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Ingredients for Blueberry Shortcake Recipe

• 2 3/4 cups of Bisquick
• 1/4 cup of granulated sugar
• 1 stick of chilled butter + 4 tablespoons cut into cubes
• 1 cup of chilled heavy cream
• 1 egg 1 tablespoon of heavy cream, and 1 tablespoon of water for the egg wash
• coarse raw sugar for sprinkling on top of the biscuits
• flour to use to work the dough
• The key to this shortbread recipe is not to overwork the dough. Period.

Blueberry Toppings Ingredients

• 1 cup of water
• 2 cups of blueberries
• 1 cup of granulated sugar
• 2 tablespoons of freshly squeezed lemon juice

Homemade Whipped Cream Ingredients:

• 2 cups of chilled heavy cream
• 3 tablespoons of powdered sugar
• 2-3 tablespoons of freshly squeezed lemon juice

Instructions

Directions for Blueberry Shortcake

• Preheat the oven to 405 degrees.
• Add 2 3/4 cups of Bisquick, 1/4 cup of granulated sugar, and 1 stick + 4 tablespoons of chilled, cubed unsalted butter into a large mixing bowl.
• Mix with a rubber spatula or your fingers until the ingredients look crumbly. You can also do this in a food processor; pulse until the mixture takes on a uniform, crumbly appearance.
• Add 1 cup of chilled heavy cream; if using a food processor, spoon the mixture into a large mixing bowl before adding the heavy cream.
• Mix gently until the heavy cream is absorbed into the flour mixture.
• Scatter flour on a clean surface and rub your hands with some flour to keep the dough from sticking to your fingers.
• Turn the mixture out onto the floured surface.
• Using your hands, form the mixture into a ball, then press it down gently, allowing the dough to spread out until it resembles a large dinner plate about three-quarters of an inch (3/4-inch thick) in diameter.
• Carefully fold the dough in half, then fold it again, bringing the two opposing tips together.
• Gently work the dough into a dinner plate shape again, folding it again and bringing the two opposing tips together.
• Work into the plate shape again, and use a three-inch biscuit cutter to cut out the shortcake biscuits.*Note: Do not twist the cutter when cutting out the biscuits; doing so will make them tough.
• Place the biscuits into a buttered skillet or a baking sheet lined with a silicone baking mat or parchment paper.
• Make sure the biscuits touch each other, ensuring the biscuits keep their shape and do not spread out.
• Make the egg wash: whisk one egg with one tablespoon of heavy cream and one tablespoon of water until no lumps remain.
• Brush the tops of the biscuits with egg wash.
• Sprinkle the biscuits with coarse baking sugar. I used raw coarse sugar.
• Place the baking sheet on the center rack of a preheated oven at 405 degrees for 13-15 minutes.
• Watch your biscuits to ensure they are not overcooked; pull them out when golden brown.
• Allow them to cool before making your shortcake.
• To assemble, cut a biscuit in half or leave it whole and use two.
• Spoon a tablespoon of the blueberry topping mixture onto the shortbread biscuit, then top with heavy cream. Add the biscuit's top, more blueberry sauce, and heavy cream.
• Serve.

Directions for making the blueberry topping:

• Add 1 cup of water, 1 cup of granulated sugar, and 2 cups of blueberries to a saucepan over medium-high heat.
• Stir in 2 tablespoons of freshly squeezed lemon juice.
• Bring the mixture to a medium boil, then reduce the heat to low.
• Place a tight-fitting lid over the saucepan and steep the blueberries for 10 minutes.
• Allow the berries to cool before using them on the shortcakes.

Homemade Whipped Cream Directions:

• Add the 2 cups of chilled heavy cream to the stand mixer bowl and adjust the speed to medium.
• Continue whisking until you start to see soft peaks form.
• Add the 3 tablespoons of powdered sugar and 2-3 tablespoons of lemon juice.
• Continue to whisk until stiff peaks form.
• Spoon into a bowl and cover with plastic wrap.
• Place the bowl into the fridge until ready to use.

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