Description
Blueberry Shortcakes are tender, buttery shortcakes topped with fresh blueberries and optionally drizzled with a lemon glaze or served with whipped cream for a delightful dessert or breakfast treat.
Ingredients
Units
Scale
- 1 cup flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/3 cup butter, softened
- 1/2 cup milk
- 1 egg
- 3/4 cup fresh blueberries
- Optional: lemon glaze, lemon zest, additional fresh blueberries, powdered sugar, and whipped cream for serving
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in softened butter until mixture resembles coarse crumbs.
- In a separate bowl, whisk together milk, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Gently fold in fresh blueberries.
- Drop spoonfuls of batter onto the prepared baking sheet, spacing evenly.
- Bake for 18-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Optionally drizzle with lemon glaze, sprinkle with powdered sugar, or top with whipped cream and extra blueberries.
Notes
- Do not overmix batter to ensure tender shortcakes.
- Fresh blueberries are preferred, but frozen can be used if thawed and drained.
- Optional lemon glaze adds a bright citrus flavor.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 shortcake
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg