BLUEBERRY SHORTCAKE
This Blueberry Shortcake is made with a shortcake-style biscuit and a delicious blueberry sauce topped with whipped cream. It’s a delicious summer treat!
If you love blueberries, you will want to give this Blueberry Loaf Cake a try! It’s easy to make and wonderful for any gathering with coffee.
❤️WHY WE LOVE THIS RECIPE
This blueberry shortcake is an easy dessert and so good. The sweetness of the blueberries with the shortcake is absolutely delicious. it’s so good topped with whipped topping or ice cream! This dessert comes together quickly and the shortcake will keep so you can make it up in advance.
🍴KEY INGREDIENTS
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Butter
- Egg
- Milk
- Blueberry Sauce Ingredients Needed:
- Sugar
- Cornstarch
- Water
- Blueberries
- Lemon juice
- Butter
SWAPS
You can try this with other fruits, such as blackberries or raspberries. The sauce will be delicious made with those too.
🍽️HOW TO MAKE
This dessert is easy to make and the shortcake is a great recipe that you can use with other recipes.
COOKING STEPS
Step 1
Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.
Step 2
Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
Step 3
Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
Step 4
To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.
⭐TIP
This sauce is great on many things! Wonderful on pancakes, waffles and ice cream. If you have some leftover you can definitely use it for other things.
OTHER BLUEBERRY RECIPES
STORING, REHEATING & SERVING SIZE
We store the shortcake in an airtight container and the blueberry sauce in the refrigerator. You can heat up each in the microwave. This makes about 10-12 shortcakes.
Blueberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter or 4 tablespoons softened
- 1 egg
- 3/4 cup milk
Blueberry Sauce Ingredients
- 1/2 cup sugar
- 3 1/2 teaspoons cornstarch
- 1 cup water
- 2 cups blueberries
- 1 tablespoon lemon juice
- 4 tablespoons butter
Instructions
Shortcake Instructions
- Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.
- Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
Blueberry Sauce Instructions
- Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
- To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.
Notes
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We have made this several times now and have settled on 4 cups of Blueberries and 3/4 cups of water. He like a thicker sauce! But not tastes great both ways!!
YAY!!
I am here to tell you that this is a great recipe. I love it, reminds me of what Mother use to bake back in the 50’s. Thank you for sharing this with us.
YAY!! So glad it was a hit, we love this one too.
This was wonderful! We all loved it and it’s super easy to make. I love all your recipes.
Thank you! We love it too!
Made this today, dough was too wet,I used 240 grams of flour and then had to add additional 60 grams of flour and was not able to roll out. I used ice cream scoop and dropped batter on to pan.
I used chilled butter and cut into flour. Recipe shouldn’t say “or softened butter”
I was researching other shortcakes recipes and they all call for heavy cream and not milk.
Did you use milk or heavy cream?
Pamela, we just made this recipe two days ago, so its correct as written. I am sorry you had an issue with it but not every recipe works for everyone. I would question if it was written wrong had we not JUST made it, but we made it and took pictures to update this recipe and it worked out great as you can see.