Blueberry Shortcake is a delightful twist on the classic strawberry shortcake, featuring fresh blueberries and fluffy shortcake biscuits. This dessert is perfect for summer gatherings or as a refreshing treat any time of the year.


For the Shortcakes:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar, plus extra for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup heavy cream, plus extra for brushing

For the Blueberry Topping:

  • 3 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • Zest of 1 lemon

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the shortcakes: In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  3. Gradually pour in 3/4 cup heavy cream, stirring just until the dough comes together.
  4. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle.
  5. Using a biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Brush the tops with extra heavy cream and sprinkle with granulated sugar.
  6. Bake for 12-15 minutes, or until the shortcakes are golden brown. Remove from the oven and let them cool on a wire rack.
  7. While the shortcakes are baking, prepare the blueberry topping: In a saucepan over medium heat, combine the blueberries, 1/3 cup granulated sugar, lemon juice, and lemon zest. Cook for 5-10 minutes, until the blueberries are soft and the sauce is slightly thickened. Set aside to cool.
  8. Make the whipped cream: In a bowl, beat 1 cup heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  9. Assemble the shortcakes: Split each shortcake in half. Spoon some of the blueberry topping onto the bottom half of each shortcake. Add a dollop of whipped cream and then place the top half of the shortcake on top.
  10. Serve the Blueberry Shortcakes immediately and enjoy!

Nutrition Facts (per serving)

  • Calories: 350-400
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 4g

Prep and Cooking Time

  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes


  • Serves: 6-8

Blueberry Shortcake is a delicious and easy-to-make dessert that’s perfect for showcasing fresh blueberries. The combination of sweet berries, fluffy biscuits, and creamy whipped cream makes each bite a delightful treat. Enjoy this summery dessert with family and friends!

Rate this recipe

Score: 0 Votes: 0

Your page rank: