Simple Blueberry Shortcake

These blueberry shortcakes are made with super tender biscuits, fresh blueberries, and whipped cream. They are the perfect combination of flavors and texture and a great way to celebrate the sweetness of summer! The shortcakes are so easy to make and are perfect for a quick dessert.

What is Blueberry Shortcake?

You might be thinking to yourself, “what even is blueberry shortcake?” Well, if you’ve ever had strawberry shortcake, it’s pretty much that except with blueberries instead of strawberries! You probably haven’t had blueberry shortcake before because it’s not technically a real thing. I actually came up with the recipe after watching Gilmore Girls. In one episode, Sookie, a chef, is planning to make strawberry shortcake for a party, but she doesn’t have any strawberries. Instead, she uses blueberries and makes blueberry shortcake! I thought that this was actually a great idea, so I decided to make my own.

Despite its name, blueberry shortcake isn’t really a traditional cake. It is made of 3 elements: a biscuit, fresh blueberry jam, and whipped cream. These three components compliment each other and create a magical dessert that everyone will love.

The biscuit: I like to make my blueberry shortcake with whole wheat flour because it adds an extra layer of flavor and texture. Although they don’t rise quite as high as biscuits made with all purpose flour, they are perfect for blueberry shortcake. If you don’t have whole wheat flour, feel free to use all purpose flour instead.

The blueberries: Blueberry shortcake is all about the berries so I recommend using the best blueberries you can find. The berries are mashed to release their juices and microwaved to make a super easy and quick blueberry jam mixture. Then more fresh berries are mixed in to add some brightness and texture. I like desserts that aren’t tooth achingly sweet so I only add a little bit of sugar to my blueberries, but feel free to add more if you like it sweeter or if you have tart berries. Also, this shortcake would taste amazing with other fruits as well. I recommend raspberries and peaches.

The whipped cream: The whipped cream is light and airy, which balances out the richness of the biscuit. It truly elevates this blueberry shortcake to another level. You can add sugar while whipping the cream until it reaches your preferred sweetness. I also like to fold in some greek yogurt which adds a subtle tangy flavor and extra creaminess. If you plan on serving the shortcake later, you should add the yogurt right before you serve because it likes to separate from the cream.

Tips and notes for making this simple blueberry shortcake:

For the biscuit:

• The biscuit calls for 2 tablespoons of baking powder which may seem like a lot, but it’s the perfect amount to create a tall rise. You shouldn’t be able to taste the baking powder at all in the final biscuit. Double check that you are using aluminum free baking powder to prevent tasting a metallic flavor.
• I like to use a blend of whole wheat flour and all purpose flour in these biscuits for extra flavor, but feel free to just use all purpose flour.
• When shaping the biscuits, you can either make them circular or square. I recommend using a sharp biscuit cutter or knife to cut out the biscuits. Do not twist the biscuit cutter because this can smush the edges of the dough together, preventing the biscuit from rising.
• For smaller biscuits, try cutting the biscuits into 2 inch squares or circles. For larger servings, cut the biscuits into 3 inch squares or circles.

For the blueberries:

• You can add as much or as little sugar as you would like to the blueberry mixture. For a less sweet shortcake, I recommend starting at 2 tablespoons of sugar. For a sweeter shortcake, increase the sugar to 1/3 cup.
• I like to add some lemon juice to the blueberries for acidity, but this is totally optional. I also like to add some vanilla and almond extract because they compliment the blueberry flavor so well.
• The mashed blueberries are microwaved to thicken up the mixture and concentrate the flavors. This allows you to make a super quick and easy blueberry jam.

For the whipped cream:

• When beating the whipped cream, be careful not to over whip because it can quickly turn into butter. I recommend stopping at medium peaks as blueberry shortcake does not require stiff peaks.
• I like to fold some greek yogurt into the whipped cream for a little bit of tanginess. It also gives the whipped cream a silky texture. This is completely optional. If you do choose to add some greek yogurt, fold it in right before you serve the shortcake as the yogurt likes to separate from the cream.
• If you are having trouble getting your cream to whip up, try putting the cream, bowl, and beaters into the fridge. It is much easier to whip cream when everything is cold.

Variations of this simple blueberry shortcake:

If you want a version of blueberry shortcake that is easier to serve and eat, I recommend making blueberry shortcake trifles. The trifle is made out of the same three elements as blueberry shortcake, but they are served in a cup! Simply cut the biscuits into small cubes and add it to a cup in alternating layers with the whipped cream and blueberry mixture. I recommend assembling the trifles and letting them rest in the fridge for 4 hours which allows the juices from the fruit to infuse into the biscuit pieces. These trifles are so delicious and simple to make. I almost like them more than normal blueberry shortcakes!

This is also a great way to use up any leftovers you may have. When I have extra biscuits and cream but no blueberries, I like to make these trifles with a little bit of jam instead. You could also make these trifles with fresh fruit!

If you like this blueberry shortcake recipe, you might also like…

• Healthy Blueberry Lemon Loaf
• Healthier Blueberry Maple Oat Muffins
• Healthy One-Bowl Berry Cake
• Healthy Berry Clafoutis
• Healthier Blueberry Cobbler

Print Recipe Pin Recipe

5 from 1 vote

Simple Blueberry Shortcake

Blueberry shortcake is simple but delicious. The biscuit, cream, and fresh blueberries work together to form the perfect blend of textures and flavors. Best of all, it is so quick and easy to make – perfect for a summer evening.

Prep Time25 minutes mins

Cook Time10 minutes mins

Total Time35 minutes mins

Course: Breakfast, Dessert

Keyword: blueberry, cake, easy, shortcake, summer

Servings: 6 shortcakes

Ingredients

For the blueberry mixture:

• 2 1/2 cups fresh blueberries rinsed
• 2 tablespoons – 1/3 cup granulated sugar sweeten to taste
• 1/2 teaspoon lemon juice optional
• 1/2 teaspoon vanilla or almond extract optional

For the biscuits:

• 1 cup all purpose flour
• 1 cup whole wheat flour or substitute all purpose flour
• 2 tablespoons baking powder
• 2 teaspoons granulated sugar
• 1/8 teaspoon salt
• 6 tablespoons cold unsalted butter cut into 6-8 pieces
• 1 cup milk whole or 2%

For the whipped cream:

• 2 cups whipping cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

Instructions

Make the blueberry mixture:

• Add around 1/2 of the blueberries into a bowl and smush with a fork to release their juices. Add the sugar and lemon juice. Stir to combine and set the bowl on a large plate in case the blueberry mixture bubbles over. Microwave for 1 minute and 30 seconds, or until you can see it bubbling in the microwave. Then stir in the vanilla or almond extract and the remaining fresh blueberries.

Make the biscuits:

• Preheat oven to 425º F and line a baking sheet with parchment paper.
• Whisk all purpose flour, whole wheat flour, baking powder, sugar, and salt together in a large bowl. Transfer to a food processor along with the pieces of butter. Pulse in short bursts until the mixture has small to medium sized crumbs. (See notes for alternatives if you do not have a food processor.) Add the mixture back into the large bowl and add the milk. Stir until a rough dough forms.
• Flour a work surface and dump out the dough. Pat it into a rectangle shape, around an inch thick. Then fold it in half. Repeat the patting and folding three more times. Then pat the dough out one last time until the rectangle is roughly 9 inches by 6 inches and 1 inch thick. Use a sharp biscuit cutter to cut out 6 biscuits, around 3 inches across. (Do not twist the biscuit cutter.) If you do not have a biscuit cutter, use a sharp knife and cut the dough into 6 even squares, 3 inches by 3 inches.
• Transfer the biscuits to a parchment lined baking sheet. Bake for 10 to 15 minutes or until golden brown. Once done baking, remove from oven and transfer to a cooling rack.

Make the whipped cream:

• In a large bowl, add the whipping cream and beat on medium-high speed until slightly thickened. Then add the sugar and vanilla extract and continue beating until medium peaks.

Assemble:

• Once the biscuits have cooled slightly, split them in half like a hamburger bun. Add a scoop of whipped cream followed by a spoonful of the blueberry mixture. Then cover with the top half and add another scoop of cream followed by another spoonful of the blueberries. Serve immediately and enjoy!

Notes

Adjust the amount of sugar depending on how sweet you would like the shortcake and the tartness of the berries.

To make the biscuits without a food processor, simply cut the butter into the flour with a pastry cutter or fork. You can also freeze the butter and grate it into the flour using a box grater.

The heat from the biscuits will start to melt the whipped cream so make sure to serve immediately.