Blueberry Shortcake

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Blueberries sandwiched between homemade shortcake topped with cream - blueberry shortcake is the perfect summer dessert.

By
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix, RDN, LD
Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life.
Allrecipes' editorial guidelines
Updated on July 26, 2023
Tested by
Emily Nienhaus
Emily Nienhaus
Tested by Emily Nienhaus
Emily is a recipe developer at Dotdash Meredith with a focus on food trends, and inventing new ways to bring interesting flavors to your dinner table. When not in the kitchen Emily enjoys hiking, camping and spending time with friends, although these hobbies always lead back to food being the focus.
Meet the Allrecipes Test Kitchen
a low angle looking into a blueberry shortcake, plated, and topped with a dollop of whipped cream
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Yield:
6 shortcakes
Jump to Nutrition Facts

This blueberry shortcake recipe, developed in our test kitchen by culinary expert Kathryn Hendrix, is the perfect summertime treat. 

Blueberry Shortcake Ingredients

Here’s what you’ll need to make this blueberry shortcake recipe: 

  • Vanilla extract: The simple shortcakes start with vanilla extract mixed with heavy whipping cream.
  • Heavy whipping cream: You’ll need heavy whipping cream for shortcakes and for the whipped cream. 
  • Egg: An egg lends moisture and helps bind the shortcake batter together. 
  • Lemon: Lemon zest brightens up the shortcakes, while lemon juice adds flavor to the blueberry topping. 
  • Flour: All-purpose flour gives the shortcake batter structure. 
  • Baking powder: Baking powder acts as a leavener, which means it helps the cakes rise. 
  • Sugar: Granulated sugar goes into the shortcakes and the blueberry topping, while powdered sugar is essential for homemade whipped cream. 
  • Salt: A pinch of salt enhances the overall flavor of the blueberry shortcakes, but it won’t make them taste salty. 
  • Butter: Butter adds moisture and richness to the shortcakes. 
  • Blueberries: Of course, you’ll need blueberries! Fresh is best, but frozen berries will work just fine. 

How to Make Blueberry Shortcake

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make these blueberry shortcakes: 

  1. Make the blueberry topping. 
  2. Make the shortcake batter. 
  3. Roll out the pastry and cut into biscuit rounds. 
  4. Bake until golden brown. 
  5. Assemble the shortcakes with the topping and homemade whipped cream. 

 Test Kitchen Tips

This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier: 

  • “This would be a great summer dessert enjoyed outside with grilled food,” according to recipe tester Juliana Hale. 
  • Roll your biscuit dough into a rectangle that is 3/4-inch thick. Cut diagonally into triangles. This method prevents having to re-roll the dough and results in a more tender overall batch. 
  • Before baking, biscuits can be brushed with an egg wash and sprinkled with coarse sugar. 

Editorial contributions by Corey Williams

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Ingredients

Original recipe (1X) yields 6 servings

Shortcakes

  • 3/4 cup heavy cream

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 teaspoon lemon zest

  • 2 cups flour

  • 2 tablespoons white sugar

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 6 tablespoons unsalted butter

Blueberry Topper

  • 3 cups frozen blueberries

  • 1/2 cup white sugar

  • 1 tablespoon lemon juice

Whipped Cream (optional)

  • 1/2 cup heavy cream

  • 2 tablespoons powdered sugar

Directions

  1. Shortcakes:

    Gather your ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

    an overhead view of all ingredients gathered to make blueberry shortcake

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  2. In a small bowl whisk together cream, egg, vanilla, and lemon zest, if desired; set aside. 

    cream and lemon zest being whisked in a glass bowl.

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  3. Combine flour, baking powder, sugar, and salt in a large bowl.

    dry ingredients for a shortcake mixed until well combined.

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  4. Cut in butter with a pastry blender until the mixture is the consistency of coarse crumbs.

    butter being cut into dry ingredients.

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  5. Gently stir in cream mixture, just until moistened.

    cream and lemon zest being mixed into dry ingredients.

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  6. Roll on a lightly floured surface to 3/4-inch thick.

    Dough being rolled out on a lightly floured surface.

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  7. Cut biscuits using a 2 1/2- to 3-inch round cutter or cut the dough as desired.

    shortcake biscuits being cut from rolled out dough

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  8. Place biscuits on the prepared baking sheet. Bake until golden brown, 15 minutes.

    golden-brown shortcake biscuits cooling on a baking sheet.

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  9. Cool biscuits for 5 minutes on the baking sheet. Cool completely on a wire rack.

    shortcake biscuits cooling on a wire rack.

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    Blueberry Topper:

  10. Combine 2 cups blueberries, sugar, and lemon juice in a medium saucepan.

    blueberries and sugar being mixed together in a small sauce pan over low heat in a

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  11. Bring mixture to a simmer and cook until thickened on medium-low, about 15 minutes, stirring regularly.

    blueberries and sugar brought to a simmer

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  12. Stir in remaining 1 cup blueberries. Cool for about 15 minutes. 

    remaining blueberries added to thickened mixture.

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    Whipped Cream (if using):

  13. Add heavy whipping cream and powdered sugar to a medium bowl.

    cream and sugar in a cold glass bowl.

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  14. Beat until medium peaks form, 3 to 4 minutes. 

    cream and sugar whisked until medium peaks form.

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    Assembly:

  15. Split shortcakes in half horizontally.

    a single shortcake biscuit split in half on a white plate.

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  16. Spoon half of the blueberry compote on the bottom halves of the shortcakes.

    biscuit halved and topped with blueberries

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  17. Stack the shortcake tops on top. Top with remaining blueberry compote and whipped cream, if using.

    blueberry shortcake topped with whipped cream.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

567 Calories
31g Fat
67g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 567
% Daily Value *
Total Fat 31g 40%
Saturated Fat 19g 95%
Cholesterol 118mg 39%
Sodium 361mg 16%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 12%
Total Sugars 31g
Protein 7g 14%
Vitamin C 3mg 3%
Calcium 189mg 15%
Iron 3mg 14%
Potassium 154mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.