Blueberry Corn Biscuit Shortcakes With Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 shortcakes)
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 cups (240 g) all-purpose flour
• 1/2 cup (80 g) fine yellow cornmeal
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 tablespoons (25 g) granulated sugar
• 6 tablespoons (85 g) cold unsalted butter, cubed
• 1 cup (240 ml) cold buttermilk
• 1 large egg
• 4 cups (680 g) blueberries, divided
• 1/3 cup (67 g) granulated sugar
• 1 tablespoon lemon juice + 1 teaspoon lemon zest
• 1 tablespoon cornstarch + 1 tablespoon water
• 1 cup (240 ml) cold heavy cream
• 2 tablespoons (15 g) powdered sugar
• 2 teaspoons vanilla extract, divided

Do This

• 1. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
• 2. Mix dry biscuit ingredients; cut in cold butter until crumbly.
• 3. Whisk buttermilk + egg + 1 teaspoon vanilla; stir into dry mix just until combined.
• 4. Pat dough to 1-inch thick; cut 6 biscuits; bake 14–16 minutes.
• 5. Simmer 3 cups blueberries with sugar, lemon, and salt; thicken with cornstarch slurry; fold in 1 cup fresh berries.
• 6. Whip cream with powdered sugar + 1 teaspoon vanilla to soft-medium peaks.
• 7. Split warm biscuits; spoon blueberries; add whipped cream; cap with tops and serve.

---

Why You’ll Love This Recipe

• The corn biscuits are lightly sweet, tender, and buttery with a cozy cornmeal crunch.
• Juicy blueberries turn into a fast stovetop topping that tastes like peak summer.
• Fresh whipped cream pulls everything together (no cool whip needed).
• It’s impressive enough for guests, but easy enough for a weekend dessert.

Grocery List

• Produce: 4 cups (680 g) blueberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, fine yellow cornmeal, granulated sugar, powdered sugar, baking powder, baking soda, cornstarch, vanilla extract, fine salt

Full Ingredients

Corn Biscuits (lightly sweet)

• 2 cups (240 g) all-purpose flour, plus more for shaping
• 1/2 cup (80 g) fine yellow cornmeal
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 6 tablespoons (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

Juicy Blueberry Topping

• 4 cups (680 g) blueberries, divided (3 cups for cooking, 1 cup kept fresh)
• 1/3 cup (67 g) granulated sugar
• 1 tablespoon (15 ml) fresh lemon juice
• 1 teaspoon lemon zest
• 1/8 teaspoon fine salt
• 1 tablespoon (8 g) cornstarch
• 1 tablespoon (15 ml) water
• 1/2 teaspoon vanilla extract

Fresh Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tablespoons (15 g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

Place a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper (or leave unlined if you prefer a slightly crisper bottom). Set aside.

Step 2: Mix the dry ingredients for the corn biscuits

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk well so the leaveners are evenly distributed (this helps the biscuits rise evenly).

Step 3: Cut in the butter (keep it cold)

Add the cold cubed butter to the bowl. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry mix until it looks like coarse crumbs with some pea-size pieces of butter still visible.

Those little butter pieces are what create flaky layers as the biscuits bake.

Step 4: Add the wet ingredients and gently form the dough

In a small bowl or measuring cup, whisk together the cold buttermilk, egg, and 1 teaspoon vanilla until smooth.

Pour into the dry mixture and stir with a fork or spatula just until no big dry patches remain. The dough should look shaggy and a bit sticky. If it seems very dry, add 1 tablespoon (15 ml) buttermilk at a time (up to 2 tablespoons) just until it comes together.

Step 5: Shape, cut, and bake the biscuits

Lightly flour a clean counter. Turn the dough out and gently pat it into a rectangle about 1 inch (2.5 cm) thick. For flakier biscuits, fold the dough in half once, then pat it back down to 1-inch thick (keep handling minimal).

Cut 6 biscuits using a 3-inch round cutter. Press straight down without twisting (twisting can seal edges and reduce rise). Arrange biscuits on the baking sheet with sides just barely touching for taller, softer sides.

Bake for 14–16 minutes, until risen and deeply golden on top. Let cool on the pan for 10 minutes while you make the blueberry topping and whipped cream.

Step 6: Cook the juicy blueberry topping

In a medium saucepan, combine 3 cups blueberries, 1/3 cup sugar, lemon juice, lemon zest, and salt. Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries release their juices and some begin to burst.

In a small bowl, stir together the cornstarch and water until smooth. Pour into the simmering blueberries and cook for 1 minute, stirring constantly, until glossy and slightly thickened.

Remove from heat and stir in 1/2 teaspoon vanilla. Fold in the remaining 1 cup fresh blueberries for a mix of jammy and fresh, juicy berries. Let stand for 5 minutes to thicken a touch more.

Step 7: Whip the cream and assemble the shortcakes

In a cold mixing bowl, combine the heavy cream, powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Whip with a whisk or hand mixer on medium-high speed until soft to medium peaks form (the cream should hold its shape but still look smooth and creamy), about 2–4 minutes.

To assemble: split each biscuit in half horizontally. Spoon a generous amount of blueberry topping over the bottom half, add a big dollop of whipped cream, then place the biscuit top on. Add a little extra blueberries and cream on top if you like. Serve right away while the biscuits are still slightly warm.

Pro Tips

• Keep everything cold for the biscuits: Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise tall and flaky.
• Don’t overmix: Stir the dough just until it comes together. Overmixing develops gluten and makes biscuits tough.
• Press straight down with the cutter: Twisting can prevent the biscuits from rising as high.
• Adjust berry thickness: If the topping thickens too much as it cools, stir in 1–2 teaspoons water to loosen. If it’s too thin, simmer for 1–2 minutes longer.
• For extra-tender biscuits: Place the biscuits close together on the pan so the sides support each other as they rise.

Variations

• Blueberry-lavender: Add 1/4 teaspoon culinary lavender to the blueberry mixture while it simmers, then strain it out or leave it in for a stronger floral note.
• Lemon cream: Add 1 teaspoon lemon zest to the whipped cream for a bright, citrusy finish.
• Skillet biscuits: Bake biscuits in a 10-inch cast iron skillet (same temperature and time). The edges get especially crisp and golden.

Storage & Make-Ahead

Best day-of: Shortcakes are at their best assembled right before serving.

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 350°F (175°C) oven for 6–8 minutes before serving.

Blueberry topping: Cool completely, then refrigerate in a sealed container for up to 4 days. Rewarm gently on the stove over low heat or in the microwave in 15-second bursts.

Whipped cream: For the best texture, make it the same day. You can refrigerate it for up to 24 hours; re-whisk briefly if it softens.

Make-ahead plan: Bake biscuits and make the blueberry topping up to 1 day ahead. Rewarm biscuits and topping, whip the cream, then assemble.

Nutrition (per serving)

Approximate, based on 1 of 6 servings: Calories: 490; Protein: 8 g; Fat: 22 g; Carbohydrates: 69 g; Fiber: 4 g; Sugars: 29 g; Sodium: 560 mg.