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
- 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
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.
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