Blueberry Shortcake (Straightforward Summer season Dessert!)

Causes I’m Loving This Blueberry Shortcake Recipe

• 100% selfmade. I’ll present you the best way to make the best shortcake biscuits, and the best way to assemble them right into a scrumptious dessert with gooey blueberry sauce (additionally from scratch). Nothing beats selfmade!
• Prepared in beneath an hour. That is one of the best half! Making shortcake isn’t a day-long exercise. This blueberry shortcake is fast, and you may prepare 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 upfront, and I’ve the proper mild summer time dessert that’s able to assemble.

Elements You’ll Want

The crumbly texture of shortcake is similar to shortbread. The principle distinction is that shortcake recipes embody child powder for further carry, just like a scone. It comes all the way down to a handful of simple pantry components, which I cowl beneath, together with what you’ll want for the blueberry sauce. Scroll to the recipe card for the printable quantities and directions.

• Dry Elements – Flour, white sugar, baking powder, and salt.
• Butter – Chilly from the fridge and lower 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 might additionally use heavy cream.
• Blueberries – I made this shortcake with contemporary summer time blueberries, however you should use contemporary ot frozen, relying on what’s obtainable to you. If you happen to use frozen berries, you’ll have to 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 – Home made or store-bought whipped cream.
• Ice Cream – Once more, this may be store-bought or selfmade vanilla ice cream
• Further Blueberries

Cake vs. Shortcake

No, shortcake isn’t only a common cake that didn’t undergo its progress 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, usually frosted.

How you can Make Blueberry Shortcake

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

Shortcake Biscuits

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

• Knead the dough. Subsequent, knead the dough 2-3 occasions 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. Be sure that they’re the identical measurement in order that they bake evenly. You’ll have to re-roll the dough earlier than reducing out 2-3 extra biscuits. It’s best to find yourself with 6 in whole.

• 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 reducing 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 prefer to serve my blueberry shortcake with any leftover contemporary blueberries.

Suggestions for a Profitable Shortcake 

• Use chilly components. Hold your butter and cream chilly within the fridge till you’re prepared to make use of them. Much like making a pie crust or pastry, chilly components are key to a flaky, mild shortcake biscuit.
• Measure appropriately. That is all the time my #1 baking recommendation. For correct measuring, be certain that to weigh the flour utilizing a kitchen scale if in case you have one. If not, do NOT scoop the flour instantly from the bag. Somewhat, spoon the flour into your measuring cup, after which degree off the highest with a knife.
• If you happen to’re brief on time, substitute the selfmade blueberry sauce with a can of blueberry pie filling as a substitute. You might 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.
• Hold the blueberry sauce within the fridge. Retailer it tightly coated for as much as 1 week. 
• Freeze. Alternatively, you may freeze the biscuits and blueberry sauce for as much as 2 months. Thaw the biscuits at room temperature and the sauce within the fridge.