Blueberry Shortcake (Straightforward Summer season Dessert!)

Causes I’m Loving This Blueberry Shortcake Recipe

• 100% selfmade. I’ll present you make the simplest shortcake biscuits, and assemble them right into a scrumptious dessert with gooey blueberry sauce (additionally from scratch). Nothing beats selfmade!
• Prepared in below 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 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 right mild 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 embody child powder for further raise, just like a scone. It comes all the way down to a handful of simple pantry substances, 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 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 could possibly additionally use heavy cream.
• Blueberries – I made this shortcake with contemporary summer time blueberries, however you should utilize contemporary ot frozen, relying on what’s obtainable to you. In case you use frozen berries, you’ll have to simmer the sauce for longer (until 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 – Selfmade 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.

The way to 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 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 normally get in there with my fingers, 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 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. Ensure they’re the identical measurement in order that they bake evenly. You’ll have to re-roll the dough earlier than chopping out 2-3 extra biscuits. It is best to find yourself with 6 in whole.

• Fill the pan and bake. Prepare 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

• Prepare 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. Prepare dinner for one more minute, then cool

Assemble and Serve

• Reduce the biscuits. Begin by chopping 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 contemporary blueberries.

Suggestions 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, mild shortcake biscuit.
• Measure accurately. That is at all times my #1 baking recommendation. For correct measuring, be certain to weigh the flour utilizing a kitchen scale in case you have one. If not, do NOT scoop the flour immediately from the bag. Moderately, spoon the flour into your measuring cup, after which degree off the highest with a knife.
• In case you’re quick on time, substitute the selfmade blueberry sauce with a can of blueberry pie filling as a substitute. You could possibly 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 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.