This blueberry shortcake recipe is a delicious twist on a classic dessert! Made with saucy blueberries and piles of whipped cream, this recipe highlights the natural goodness of fresh summer berries and features a soft and tender shortcake. Since each step can be made ahead, it’s a lovely treat to serve at a casual summer party!
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What are blueberry shortcakes?
Blueberry shortcakes are a spin on classic strawberry shortcakes. They are a delicate, layered dessert, similar to a scone or biscuit, filled with whipped cream and fruit.
Shortcakes are made using similar ingredients to scones and biscuits, but they tend to be sweeter and have a softer texture.
The term “short” relates to the use of the ingredient shortening and means that this is a small cake made with the addition of shortening.
In this blueberry shortcake recipe, I use butter because it is more flavorful and something most folks have in their kitchen.
If you love shortcakes as much as we do, try our Bisquick strawberry shortcake, raspberry shortcake, and blackberry shortcake as well!
I just adore how simple the ingredients are for blueberry shortcake. It’s just your basic pantry staples, plus fresh blueberries. Please refer to the recipe card below for precise ingredient measurements.
- Butter: Be sure to use cold butter to create a soft and flaky texture. I like salted butter, but you can also use unsalted butter (simply add 1/4 teaspoon of salt to the recipe).
- Granulated sugar adds a touch of sweetness to the dough and the blueberry filling.
- All-purpose flour is the main component of the shortcakes. When measuring with cups, don’t pack the flour in – otherwise, you may accidentally add too much and end up with dry shortcakes.
- Baking powder is the leavening agent in this recipe. It makes the shortcakes rise, making them light and fluffy, and contributes to the soft texture.
- Heavy whipping cream is used in both the shortcakes and to create the whipped cream that tops the shortcakes. You’ll need 3 cups total. For the best results, use a cream with at least 35% milk fat.
- Vanilla extract: I like to enhance the whipped cream with a splash of vanilla to give it more depth of flavor.
- Blueberries: While traditional shortcake is made with strawberries, this recipe uses fresh blueberries, which is a fun change and adds delicious flavor, color, and texture. Choose plump, fragrant, and slightly firm blueberries that are at their peak ripeness.
How to make blueberry shortcake
Don’t be put off by the long list of steps – that’s just me being thorough. Making blueberry shortcakes is easy and doesn’t take long at all. Let’s go over the process step-by-step:
#1: Make blueberry shortcake sauce
- Macerating refers to the process of softening fruit with sugar.
- Toss 1/2 cup of blueberries with the sugar in a medium bowl. Gently mash some of the blueberries with a fork and let the mixture sit in the refrigerator for 30 minutes. This allows the sugar to extract juices from the berries, and you end up with a sweet, luscious blueberry sauce.
- Before serving, fold the remaining blueberries into the sauce and stir until well coated.
- I like to keep some of the blueberries firm to provide variety in texture. But if you want all blueberries to soften, simple combine all berries with the sugar.
#2: Bake shortcakes
- Mix the flour, sugar, and baking powder in a large mixing bowl.
- Cut the cold butter into the dry ingredients using a fork or a pastry blender until it forms coarse, pea-sized crumbs.
- Using a large rubber spatula or cooking spoon, mix in the heavy cream.
- Turn the dough onto a lightly floured surface and push it together to form a ball. The dough should come together once you start kneading, but you can drizzle on a little more heavy cream if things seem dry.
- Roll out the dough until 1/2-inch thick.
- Use a round cookie cutter or biscuit cutter to cut shortcake rounds. Place them onto a parchment paper-lined baking sheet. They should be touching other, which allows the shortcakes to support each other as they rise, making them tall and fluffy.
- Brush the top of the shortcakes with a little heavy cream and sprinkle generously with granulated sugar.
- Bake until risen and golden brown, about 12 to 15 minutes.
#3: Whip heavy cream
- Whip the heavy cream using an electric hand or stand mixer (with the whisk attachment) until it thickens and soft peaks form.
- Add the sugar and vanilla extract. Continue whipping at high speed until stiff peaks form.
#4: Assemble shortcakes
- Once the shortcakes have cooled to room temperature, cut them horizontally in half.
- Place the shortcake bottom half on a serving plate and top with whipped cream and macerated blueberries.
- Add the shortcake top and garnish with more whipped cream and fruit.
- Serve right away and enjoy!
Get your notepad out! Here come a few easy tips and tricks that will help you achieve the best blueberry shortcake you can imagine.
- Fresh baking powder: Your baking powder needs to be fresh, so double-check the expiration date.
- Grate and freeze butter: Cold butter is essential for flaky shortcakes. I like to grate my cold butter with a box grater or a food processor and then freeze it. This way, the butter cuts easily into the other ingredients but is still really cold.
- Avoid overmixing the dough: To keep the biscuits tender, just work it until everything sticks together. Overmixing can make the shortcake dry and tough.
- Adjust the sugar: If your blueberries are very ripe and sweet, feel free to reduce or even omit the sugar. Simply mash some of the berries to create a sauce.
- Use very cold cream: For the best volume and fluffy texture, ensure your heavy cream is very cold. I also recommend chilling the mixing bowl in the freezer for 15 minutes before whipping.
- Stabilized whipped cream: If you want to whip the cream ahead, it’s best to prepare it to keep it from deflating and getting runny. To do this, replace 1/4 of the heavy cream with mascarpone cheese. Whip as instructed, and it will remain fluffy for up to 48 hours.
- Variety of textures: I like to macerate only part of the blueberries and leave some berries firm. This provides a nice variety in texture in the blueberry sauce cakes.
- Lemon blueberry shortcakes: Lemon is a lovely companion to blueberries. Add 1 teaspoon of freshly grated lemon zest and 1 tablespoon of fresh lemon juice to the shortcake batter. You can also fold 1/3 cup of lemon curd into the whipped cream.
- Boozy blueberries: For a boozy, adult-only version, mix 1 to 2 tablespoons limoncello, Grand Manier, amaretto, or Frangelico with the macerated berries.
- Blueberry banana Nutella shortcakes: Spread a thick layer of Nutella over each shortcake half while assembling. Replace half of the blueberries with sliced bananas.
- Mixed berries: Mix and match half of the blueberries with your favorite summer berries like strawberries, raspberries, or blackberries.
- Chocolate shortcakes: Prepare the recipe with 3 3/4 cups flour, 1/4 cup unsweetened cocoa powder, 3 tbsp baking powder, 1/2 teaspoon baking soda, 3/4 cup salted butter, 5 tablespoons sugar, and 1 1/2 cups heavy cream.
Make blueberry shortcakes ahead of time
Store the unassembled shortcakes in an airtight container at room temperature. They will keep for up to 5 days. The berries and whipped cream should be stored each in individual containers in the fridge. You can make the berries up to 2 days in advance, and the cream the day before.
How to store blueberry shortcake
Assembled shortcakes are best enjoyed right after making them, but they will be good for 24 hours if stored airtight in the refrigerator.
Can you freeze blueberry shortcake?
Freeze the baked, unfilled shortcakes in a single layer on a lined baking sheet for 2 hours. Then transfer them into a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for 4 hours before serving.
I recommend preparing the blueberries and whipped cream for the best flavor and texture. Whipped cream, in particular, does not freeze well.
Reasons to love blueberry shortcake
These shortcakes are soft, buttery, not too sweet, just sweet enough. They are the perfect cross between a biscuit and a sugar cookie. The dough is easy to prepare and comes together quickly, creating tender and light shortcakes that taste irresistible.
Each component of this recipe can be made ahead of time and stored in an airtight container, which is great for busy schedules or entertaining guests. It is super convenient to whip up a delicious treat without the stress of having to do it all on the spot.
Perfect for summer celebrations
This easy shortcake recipe is perfect for holidays like the 4th of July, Memorial Day, or Labor Day. The enticing colors and flavors of the berries make it a festive yet simple dessert that everyone will love. Plus, it’s a great way to use up those fresh blueberries that are abundant during the summer months.
Other summer desserts to love
I have fallen in love with delicious berry desserts and bakes. They are just quintessential for summer desserts, from cobbler to shortcakes to pies. Here are some of our other favorite recipes you must try this season!