Blueberry Shortcake

Blueberry season has entered the chat & it’s taking over every classic dessert. Sweet, buttery biscuits layered with pillowy whipped cream & sweet blueberry topping!

I prepare these biscuits in a cast iron skillet, but you could also use a regular baking sheet as well!

Blueberry Shortcake

Sweet, buttery biscuits layered with pillowy whipped cream & sweet blueberry topping!

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Course: Dessert

Keyword: baking, dessert

Servings: 4

Author: Hailey McCluskey

Ingredients

For the biscuits

• 2 cups flour all purpose
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 6 tbsp cold butter cubed
• ¾ cup buttermilk
• 1 tbsp heavy cream for topping
• course sugar for topping

For the blueberry topping:

• 2 cups blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp corn starch

For the whipped cream:

• 1 cup heavy cream
• 1 tsp vanilla

Instructions

• Preheat oven to 400 F. Combine flour, baking powder & sugar in a large bowl and mix together. Add buttermilk & egg, combine with dry ingredients until a shaggy dough forms.
• Transfer to a clean surface and gently bring dough together with your hands. Flatten into a square and fold in half, then fold again once more. Flatten once again and cut circles for your biscuits.
• Add to a cast iron skillet and have dough touching. Coat with heavy cream and sprinkle with course sugar Bake for 10-15 mins until golden brown.
• While biscuits are baking, create blueberry topping by adding all ingredients to a saucepan and heating over medium heat until it comes to a gentle simmer. Turn off heat and transfer to airtight container, store in fridge for 20 mins before serving.
• Whisk heavy cream & vanilla on high until steam peaks form.
• Assemble shortcake by separating biscuit in half and layering with whipped cream and blueberries.

Video

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