Blueberry Shortcakes are truly a simple dessert that is perfect in the spring or summertime! Made with tender and flaky biscuits that are homemade. Fresh blueberries are best and taste even better when your whip your own cream to top it all off!
These Blueberry Shortcakes quite possibly are my new favorite dessert. You know me. I don’t say that lightly! And let me qualify that it’s my new favorite non-chocolate dessert. They are super fresh and I felt like a rock star making them completely from scratch. Don’t let the homemade label shy you away from making them yourself. I promise they are quite simple to create and you’ll be thanking me later for sharing this recipe!
I find there is something about making something from scratch that gives me satisfaction. Don’t get me wrong. I’m not above using a can of cream of anything in my recipes, but I do love making my family food that I know where each ingredient came from!
There really is no comparison when it comes to homemade and these little shortcake biscuits are no exception!
All summer long I have been buying fresh blueberries because my boys love them. If they don’t finish them off right away, I’ll freeze the extras for smoothies for another day.
You could use frozen and just let them thaw (if that’s all you had on hand), but fresh truly is best for these.
Let’s take a minute to talk about the shortcakes! Here’s a little secret I’ll let you in on. It’s actually my scone recipe without any berries cooked in them. I also sprinkled on plenty of sugar on top to make them a little sweeter!
Now you can see why these are my new favorite. Simple and delicious! These would make for the perfect dinner party, back yard BBQ or Tuesday night dessert!
I think you’ll love these other summertime desserts!
- Strawberry Shortcake
- Peach Crisp
- Pink Lemonade Slushie
- Strawberry Cream Soda
- Snickers Ice Cream Cake by Oh Sweet Basil
Best Blueberry Shortcakes Recipe
- 4 Cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Salt
- 3/4 Cold Butter Cubed Into Small Pieces
- 3/4 Cup Buttermilk
- 3/4 cup Heavy Cream
- 1 Egg
- 1/4 Cup Heavy Cream
- 1/4 Cup Granulated Sugar
- Fresh Blueberries
- 2 Cups Heavy Whipping Cream
- 1/4 Cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
- Whisk all dry ingredients in a large bowl.
- Using a pastry cutter (or your hands) cut butter into the dry mixture until the butter pieces are the size of peas and covered in flour.
- Mix buttermilk, 3/4 cup cream and egg in separate bowl.
- Slowly pour into the butter and flour mixture and stir to combine until it just starts to come together.
- Turn out onto a lightly floured surface and gently knead dough 4-5 times.
- Roll dough into a 1" thick rectangle.
- Fold into thirds and roll into another 1" thick rectangle.
- Fold in half and gently roll into one last 1" thick rectangle.
- Using a 3" round cookie cutter, cut out shortcakes.
- Lightly spray a standard cookie sheet with cooking spray.
- Place shortcakes onto the baking tray 2" apart.
- Brush the tops of the shortcakes with remaining 1/4 cup cream.
- Sprinkle the tops generously with the remaining 1/4 cup sugar.
- Bake at 425 for 13-18 minutes, until golden brown then cool completely before serving.
- In a large bowl beat together whipping cream, vanilla and sugar together until stiff peaks form. About 3-5 minutes.
- Split shortcake in half, place a dollop of whipped cream on top and sprinkle with fresh blueberries.
Originally posted August 2017 and updated May 2020.