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Blueberry Shortcake

A quick and easy dessert that combines flaky shortcake with warm, jammy blueberries, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Shortcake
  • 2 1/2 cups 2 1/2 cups all-purpose flour, spooned and leveled Use fresh flour for best rise.
  • 1/3 cup 1/3 cup granulated sugar
  • 1 tablespoon 1 tablespoon baking powder
  • 1/2 teaspoon 1/2 teaspoon fine sea salt
  • 1 cup 1 cup cold unsalted butter, cut into cubes Keep butter very cold for flaky layers.
  • 3/4 cup 3/4 cup cold whole milk or buttermilk Buttermilk adds tang.
For the Blueberry Topping
  • 4 cups 4 cups fresh blueberries Ripe, firm berries work best; frozen can be used but thaw and drain.
  • 1/2 cup 1/2 cup granulated sugar
  • 1 tablespoon 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry) To thicken juices.
For the Whipped Cream (optional)
  • 1 cup 1 cup heavy cream, cold
  • 2 tablespoons 2 tablespoons powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a 13×18-inch sheet pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
  2. In a large bowl whisk together flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter and cut it into the flour with a pastry cutter or two knives until the mixture resembles coarse crumbs.
  4. Stir in cold milk (or buttermilk) until the dough comes together but is still slightly shaggy. Do not overmix.
  5. Transfer the dough to the prepared sheet pan. With floured hands or a spatula, press the dough evenly into the pan to the edges.
Topping and Baking
  1. In a medium bowl, toss blueberries with sugar and lemon juice. Stir in the cornstarch slurry.
  2. Scatter the blueberry mixture evenly over the pressed dough, leaving a little space at the edges.
  3. Bake in the preheated oven for 18–25 minutes, until the edges are golden and the blueberries are bubbling.
  4. Remove from oven and cool for at least 15 minutes.
Serving
  1. Meanwhile, whip the cream: beat cold heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Slice the sheet pan into squares or rectangles, and serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Use very cold butter and minimal mixing to ensure flaky shortcake layers. If berries are watery, drain a bit of juice before adding the cornstarch slurry to avoid a soggy crust. For extra flavor, add 1 teaspoon vanilla or almond extract to the shortcake dough. Make it gluten-free by replacing flour with a gluten-free baking blend.