Blueberry Shortcake Recipe - the perfect summer dessert! My Name is Snickerdoodle
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Blueberry Shortcake Recipe

These Blueberry Shortcakes aren’t too sweet and they incorporate one of the best fruits - they are the perfect summer dessert!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry Shortcake
Servings: 12
Calories: 592kcal
Author: My Name is Snickerdoodle

Ingredients

  • 4 c All Purpose Flour
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • ½ tsp Salt
  • ¾ c Cold butter (1 ½ Sticks), cut into small cubes
  • ¾ c Buttermilk
  • 1 c Heavy Cream (divided)
  • 1 Egg
  • ¼ c Sugar
  • 3 pts Fresh Blueberries
  • 2 c Heavy Whipping Cream
  • 1 tsp Pure Vanilla
  • ½ c Granulated Sugar

Instructions

  • Preheat oven to 425 degrees.
  • In a large bowl whisk together flour, baking powder, baking soda, cream of tartar and salt.
  • Add cold butter and work in with fingers or pastry cutter until crumbly.
  • In a small bowl whisk together buttermilk, ¾ cup heavy cream and egg together.
  • Add to flour mixture and and blend until just combined.
  • Turn out onto a lightly floured surface and roll out until 1 inch thick.
  • Gently fold dough into thirds and roll out to 1 inch thick.
  • Using a 4 inch round biscuit or cookie cutter, cut out circles and place 12 onto a baking sheet.
  • Repeat with remaining dough.
  • Using ¼ cup of buttercream, brush the tops of the shortcakes and sprinkle with ¼ cup sugar.
  • Bake for 13-15 minutes or until lightly golden brown on top.
  • In the meantime, beat remaining whipped cream, sugar and vanilla together on high speed for 5 minutes or until thickened.
  • Cut cooled shortcakes in half and top with whipped cream and fresh blueberries.

Nutrition

Calories: 592kcal | Carbohydrates: 64g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 127mg | Sodium: 350mg | Potassium: 418mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1340IU | Vitamin C: 11.8mg | Calcium: 147mg | Iron: 2.5mg