Blueberry Shortcake
Prep time
Cook time
Total time
A quick and easy summer dessert that utilizes my favorite seasonal berry: blueberries! Note: You can use pre-packaged biscuits or shortcakes for this recipe, but the homemade biscuits make this dessert extra special.
Serves: 15-18 shortcakes
For the Biscuits:
  • 4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup unsalted butter, cubed and chilled
  • 2 cups whole milk
For the Blueberries:
  • 3 cups blueberries
  • 1 cup raspberries (optional, but I had 'em, so why not)
  • ⅓ cup granulated sugar
  • zest and juice of 1 lemon
  • 2 tablespoons water
  • 2 teaspoons cornstarch or tapioca flour
  • ½ teaspoon ground cinnamon
For the Whipped Cream:
  • 3 cups heavy cream
  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
For the Biscuits:
  1. First, make your biscuits (you can, of course, use store-bought biscuits. No shame in that!). Preheat your oven to 450 degrees F. Line 2 baking sheets with parchment paper. Set aside.
  2. In a large bowl, whisk together your flour, baking powder, baking soda and salt. Add in your cubed butter and cut it into your flour mixture until coarse crumbs form, using either your hands or a pastry cutter (I find that hands work best).
  3. Add in your milk and mix with a wooden spoon until a shaggy dough forms (do not over mix). Lightly flour a work surface and turn the dough out, knead gently a few times to bring the dough together, then form into two balls. Set one ball aside while you roll out the first.
  4. Roll the dough into a rectangle, a little smaller than your baking sheet, then fold that rectangle into thirds, like how you'd fold a piece of paper to fit into an envelope. Fold the dough again into thirds, this time in the opposite direction.
  5. Press the dough with your hands into a rectangle about 1½-inches thick. Use circle cutters to cut the biscuits out, being careful not to twist the cutter as you pull each biscuit out and place on your baking sheet (twisting the biscuits ruins your nice layers). Repeat with your other ball of dough.
  6. Bake the biscuits for 15-17 minutes, until just barely golden (start watching them at around 12 minutes, as every oven is different). When you roll up scraps to cut out, be careful to handle them as little as possible (the more you handle the dough, the less flaky the biscuits will be). Allow to cool slightly.
For the Blueberries:
  1. This is the easy part. Combine everything in a medium-sized pot except for the water, cornstarch and cinnamon (if you have tapioca flour, it just thickens a lot nicer than cornstarch, according to Serious Eats AKA my cooking bible). Bring everything to a boil. Once boiling, whisk together the water and cornstarch and add it to the fruit, along with the cinnamon. Reduce the heat to a simmer and cook for another 10 minutes or so, until thickened, stirring every so often. Remove from the heat, taste, add more sugar, cinnamon, or lemon, if you like, and then let cool to room temperature.
For the Whipped Cream:
  1. Add the heavy cream to a cold mixing bowl with the whisk attachment. Whisk on medium-high until soft peaks form, about 2-3 minutes, then stop the mixer and add in the sugar and vanilla. Bring the mixer up to medium-high and whisk until combined and sturdy, but still soft-looking, about 1 minute. Chill until ready to use (you can make the whipped cream a day ahead of time and store in an airtight container in the fridge).
Recipe by The Crepes of Wrath at