Blueberry Shortcake

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

  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Missy

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

  • spicybrains

    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

  • Allison

    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

  • Mac

    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!

  • Judy

    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

  • 3isles

    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!

  • Linda

    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.

  • Carol

    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!


  • Susan

    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.

  • 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.

  • 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

  • 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

  • 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