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I made this recipe for me, my wife, and my son and we all loved it. I had to use the store bought dessert cups and I put in too much lemon but it still tasted so very delicious. It must be because of the recipe, thanx Elise.
*PERFECT* recipe! I used the blueberry portion and put it over angel food cake! Thank you!!
I tried it earlier this summer, because my Brazilian husband had never eaten blueberries before (they’re hideously expensive in Brazil) and we both found it to be fabulous :D
Would it be wise to try an use blueberries in your strawberry shortcake sliders? I think it would be divine :)
Sure, you could do the sliders with blueberries. Sounds great. ~Elise
My I made this for my wife the other night and it was fantastic. Made so much we have some again last night and passed some off to the landlady. Thanks a bunch!
This makes an amazing, delicious blueberry shortcake. The hubby and I were mourning the end of the fresh strawberry season in central NY when you sent this. We are no longer missing out! Thank you. Since there are only two of us these days, the remainin blueberries will go on ice cream tomorrow. YUM.
Do the short cakes freeze well?
No idea, I’ve never frozen them. That said, most breads and cakes do freeze well, so it’s worth a shot. ~Elise
WOW! I love your recipes, I follow and always check out the new ones. Made this today as soon as I saw it in my email. I just happened to have 4 cups of blueberries and sent my youngest to pick the 5th cup. Didn’t have cream for the shortcakes but used buttermilk and it was still amazing. The shortcakes are the best I ever remember eating and the blueberries were perfect.
Thank you so much for posting this. My husband and the fruit eating son devoured it. The other son ate the whipped cream, but he never eats cooked fruit…Kids!
Reminds me of wild blueberry picking in my youth. There were no pints of big, cultured blueberries at the grocery stores then.
Blueberry bushes liked sunny, open pasture land. There was plenty of hiking around to round up a few pints.
Mother would tie an empty tin lard can around my waist so both hands could be free to pick. Berries in all stages of readiness would be on one stem, so it was no easy task to pick just the little, ripe, blue ones. As leaves and stems also ended up in our pails, the little gems needed to be picked clean once we were home.
My favorite way to eat them was mashed in a bowl, sprinkled with sugar and dressed with a bit of heavy cream we’d skim off the top of our milkman-delivered quart bottle of milk!
So much easier just to go to the store, but memories are sweet, as well.
How you read my mind all the way from California I have no idea. I had already loaded up on blueberries and was planning on trying to make a cobbler of some sort, but then I saw this! I made my biscuit dough in the food processor, and it worked out well. I used a heart shaped cookie cutter (because I’m a dork) and they turned out pretty darn cute. I made my whipped cream with a teeny bit of orange extract and the combo was perfect. My husband put some vanilla bean ice cream on his and it was delicious also. Thanks Elise, for another fabulous fruity find!
Now, this is the kind of Biscuits and Gravy I can wrap my head around! I love a bit of lemon in with blueberries, it really turns up the fresh, sweet flavor in them. I like a little smear of mascarpone on my shortcake before I ladle on the berries or sauce. Might be overkill on cream shortcakes, though.
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.
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
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
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