Blueberry Shortcake (Simple Summer season Dessert!)

Causes I’m Loving This Blueberry Shortcake Recipe

• 100% home made. I’ll present you learn how to make the best shortcake biscuits, and learn how to assemble them right into a scrumptious dessert with gooey blueberry sauce (additionally from scratch). Nothing beats home made!
• Prepared in below an hour. That is the perfect half! Making shortcake isn’t a day-long exercise. This blueberry shortcake is fast, and you’ll cook dinner down your blueberries within the time it takes for the biscuits to bake within the oven. 
• Nice for summer time. Put together the biscuits and blueberries prematurely, and I’ve the proper gentle summer time dessert that’s able to assemble.

Components You’ll Want

The crumbly texture of shortcake is similar to shortbread. The primary distinction is that shortcake recipes embrace child powder for additional carry, much like a scone. It comes all the way down to a handful of straightforward pantry substances, which I cowl under, together with what you’ll want for the blueberry sauce. Scroll to the recipe card for the printable quantities and directions.

• Dry Components – Flour, white sugar, baking powder, and salt.
• Butter – Chilly from the fridge and reduce into cubes.
• Egg – Some shortcake recipes skip the egg, however I discover it provides richness and makes the biscuit much less dry.
• Half and Half – You would additionally use heavy cream.
• Blueberries – I made this shortcake with recent summer time blueberries, however you need to use recent ot frozen, relying on what’s obtainable to you. In case you use frozen berries, you’ll must simmer the sauce for longer (except you thaw and drain them first).
• Sugar – Any form works right here.
• Lemon Juice and Zest – Keep in mind to zest the lemon earlier than you juice it! You’ll want one medium or large-sized lemon for 1 tablespoon of zest and juice.

To Serve

• Whipped Cream – Do-it-yourself or store-bought whipped cream.
• Ice Cream – Once more, this may be store-bought or home made vanilla ice cream
• Additional Blueberries

Cake vs. Shortcake

No, shortcake isn’t only a common cake that didn’t undergo its development spurt! Regardless of the title, shortcake is definitely much less like cake and extra like a biscuit, made sweeter. Cake, as we all know, is richer, extra moist, and fluffy, typically frosted.

The best way to Make Blueberry Shortcake

I’ll often put together the biscuits and make the blueberry sauce afterward whereas they bake within the oven. That is the type of dessert that’s nice for crowds and dinner events, because it’s fast and you’ll prep a giant batch directly. Observe the steps right here, and scroll to the recipe card for the printable directions.

Shortcake Biscuits

• First, combine the dry substances. Whisk the dry substances collectively in a bowl. Subsequent, reduce within the butter till the combination is coarse and crumbly. I often get in there with my palms, however a pastry cutter or a fork works right here, too.
• Add the moist substances. Now, combine within the egg and ¾ cup of half and half. Preserve mixing because the dough comes collectively. 

• Knead the dough. Subsequent, knead the dough 2-3 instances on a floured floor. 
• Form the biscuits. Afterward, press the dough out right into a circle, and use a biscuit cutter to chop out 2-3 biscuits. Ensure that they’re the identical measurement so that they bake evenly. You’ll must re-roll the dough earlier than slicing out 2-3 extra biscuits. You need to find yourself with 6 in complete.

• Fill the pan and bake. Organize the biscuits on a lined baking sheet, and brush the tops with half and half. Then, sprinkle on some sugar and bake the biscuits at 375ºF for 20-24 minutes, till golden.

Blueberry Sauce

• Cook dinner the berries. Mix and warmth the blueberries and sugar in a saucepan over medium-low warmth. As soon as the berries have cooked down and thickened, decrease the warmth and stir within the lemon zest and juice. Cook dinner for one more minute, then cool

Assemble and Serve

• Reduce the biscuits. Begin by slicing the cooled shortbread biscuits in half (one biscuit per serving).
• Assemble. Unfold blueberry sauce over the underside half of the biscuit, add whipped cream and ice cream, and place the highest half over the filling. I wish to serve my blueberry shortcake with any leftover recent blueberries.

Ideas for a Profitable Shortcake 

• Use chilly substances. Preserve your butter and cream chilly within the fridge till you’re prepared to make use of them. Just like making a pie crust or pastry, chilly substances are key to a flaky, gentle shortcake biscuit.
• Measure accurately. That is all the time my #1 baking recommendation. For correct measuring, ensure to weigh the flour utilizing a kitchen scale when you’ve got one. If not, do NOT scoop the flour immediately from the bag. Fairly, spoon the flour into your measuring cup, after which stage off the highest with a knife.
• In case you’re brief on time, substitute the home made blueberry sauce with a can of blueberry pie filling as a substitute. You would additionally use refrigerated biscuit dough for the biscuits!

Storing Leftovers

• Retailer the unused biscuits at room temperature. They’ll final for 3-4 days in an hermetic container.
• Preserve the blueberry sauce within the fridge. Retailer it tightly lined for as much as 1 week. 
• Freeze. Alternatively, you possibly can freeze the biscuits and blueberry sauce for as much as 2 months. Thaw the biscuits at room temperature and the sauce within the fridge.