Blueberry Shortcake


Blueberry Shortcake! With simmering blueberries, homemade biscuits, and whipped cream.

Photography Credit: Elise Bauer

When the summer months come, I find it almost impossibly hard to resist buying fresh blueberries by the double basketful.

Thank goodness they’re such good brain food! (These days my brain needs all the help it can get.)

My twelve year old nephew is in town which is perfect excuse to make shortcake of any variety.Unlike with strawberries, where all you have to do is cut them and sprinkle them with sugar, to get the blueberries juicy enough for shortcake it works well to cook them, just a little, with sugar. This way more juices are released.

This recipe makes a lot of blueberry topping. If you find you have leftover, it’s great over ice cream, or better yet, pancakes.

Blueberry Shortcake Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 6-8



  • 5 cups blueberries, fresh or frozen
  • 3/4 cup sugar
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 pinch cinnamon


  • 2 cups all purpose flour
  • Pinch cinnamon
  • Pinch ground nutmeg
  • 2 Tbsp white granulated sugar
  • 1 Tbsp baking powder
  • 1/2 teaspoon salt
  • 8 Tbsp (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
  • 7/8 cup (1 cup minus 2 Tbsp) heavy whipping cream
  • 1 large egg*
  • 1 tsp vanilla extract
  • Heavy cream for whipping

*The egg is optional. Including the egg will result in a less crumbly shortcake biscuit, but either way, with or without egg, is good.


1 Simmer blueberries, sugar, lemon, cinnamon: Place blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan. Heat until the sugar has melted and the mixture is just barely coming to a simmer.

Use a potato masher to mash some of the berries to help release their juices. Remove from heat and let come to room temp.

2 Preheat the oven to 425°F.

3 Stir flour with dry ingredients, work in butter: In a large bowl stir together the flour, cinnamon, nutmeg, sugar, baking powder, and salt. Add the small cubes of butter, and use your fingers to rub the butter into the dry ingredients until the mixture resembles a coarse meal, with pea-sized pieces of butter still intact.

4 Mix in wet ingredients: In a small bowl mix the egg, whipping cream, and vanilla extract. Form a well in the center of the dry ingredients and pour the wet mixture into it. Stir with a fork just until the dough barely comes together. Do not over mix or your biscuits will be tough.

5 Form dough into rounds: Turn the dough out onto a clean, lightly floured surface. Form the dough into a large pancake shape, about 3/4 to 1-inch thick.

Using a pastry round (or the lightly floured ridges of drinking glasses) cut into biscuit forms and place 1 1/2-inches apart on a baking sheet lined with parchment paper or silpat.

You can also cut the biscuits into squares if that's easier. The the dough is too soft to work with, put it in the refrigerator to chill for about 15 minutes first.

5 Bake the biscuits: Put the biscuits in the 425°F oven for 12-15 minutes, or until they have risen and are lightly browned. Remove from the oven and let cool on a baking rack.

6 Serve the berries spooned over biscuits that have been broken open, and top with whipped cream.

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Showing 4 of 14 Comments / Reviews

  • Missy

    *PERFECT* recipe! I used the blueberry portion and put it over angel food cake! Thank you!!

  • Amanda

    Mmm, this looks delicious! Just a small question though: is it possible to use raspberries/strawberries instead of blueberries in this recipe?


    Yes of course. You might want to check out the strawberry shortcake recipe on the site. You would not cook the strawberries though. ~Elise

  • Rebecca

    Sounds incredible, and looks heavenly. I am wondering what your reason is for saying the butter should be rubbed into the dry ingredients with your fingers as opposed to using a pastry cutter. Can you explain? I would think the pastry cutter would be neater and result in more uniform mixing, but I’m certain you had good reason – just wondering what it is.

    Great question! Do whatever you are comfortable with. I was using butter that I had frozen (after cubing) and my pastry cutter wasn’t cutting it, so to speak. In frustration I just got in there with my hands and I ended up loving the result. ~Elise

  • okfatcook

    Love the site. We had no ap flour on hand, so we used self rising and omitted the baking powder. No problems. Good topping, good biscuits. Shortcakes Sat dessert. Pancake topping this a.m. Thanks again. Note: my 12 year old is in honors English and pointed out that “this way more juices are released” would be correct.

    So glad you like it. Thank your 12-yr old for me, I’ve corrected the typo. ~Elise

  • Dianne @Kitchen Catharsis

    This looks yummy! I think some of that berry mixture will taste great on some grilled pound cake topped with a mini scoop of vanilla ice cream – it’s been too hot in NY to light the oven.

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Blueberry Shortcake