Blueberry Maple Cream Shortcake Biscuit Dessert

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 55 minutes

Quick Ingredients

• Biscuits: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp kosher salt, 2 tbsp granulated sugar, 6 tbsp (85 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk, 2 tbsp (30 ml) heavy cream (for brushing), 1 tbsp turbinado sugar (optional)
• Maple blueberries: 4 cups (600 g) blueberries, 1/3 cup (80 ml) pure maple syrup, 1 tbsp lemon juice, 1 tbsp cornstarch + 1 tbsp water, pinch of salt
• Maple whipped cream: 1 cup (240 ml) cold heavy cream, 3 tbsp (45 ml) pure maple syrup, 1 tsp vanilla extract, pinch of salt

Do This

• 1) Heat oven to 425°F (220°C); line a baking sheet with parchment.
• 2) Simmer 2 cups blueberries with maple syrup and lemon; thicken with cornstarch slurry; stir in remaining blueberries; cool.
• 3) Whip cold cream with maple, vanilla, and a pinch of salt to soft-medium peaks; chill.
• 4) Mix dry biscuit ingredients; cut in cold butter; stir in cold buttermilk just until shaggy.
• 5) Pat to a 1-inch thick rectangle; cut 6 biscuits; place on pan; brush with cream; sprinkle sugar (optional).
• 6) Bake 16–18 minutes until tall and golden; cool 10 minutes.
• 7) Split biscuits; spoon maple blueberries and juices; finish with maple whipped cream; serve right away.

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Why You’ll Love This Recipe

• Classic shortcake vibe, cozier flavor: maple brings a warm sweetness that plays perfectly with blueberries.
• Flaky, tender biscuits: buttery layers that hold up to juicy fruit without turning soggy.
• Two textures of berries: some berries cooked into a syrup, some kept fresh for pop and bite.
• Simple, special-occasion finish: maple-kissed whipped cream makes it feel bakery-worthy without extra fuss.

Grocery List

• Produce: 4 cups (600 g) blueberries; 1 lemon (for 1 tbsp juice)
• Dairy: unsalted butter; buttermilk; heavy cream
• Pantry: all-purpose flour; baking powder; baking soda; kosher salt; granulated sugar; turbinado sugar (optional); pure maple syrup; cornstarch; vanilla extract

Full Ingredients

Flaky Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons (25 g) granulated sugar
• 6 tablespoons (85 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 2 tablespoons (30 ml) heavy cream, for brushing the tops
• 1 tablespoon turbinado sugar (optional, for a crunchy top)

Maple-Sweetened Blueberries

• 4 cups (600 g) blueberries, divided
• 1/3 cup (80 ml) pure maple syrup
• 1 tablespoon fresh lemon juice
• Pinch of kosher salt
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Maple Whipped Cream

• 1 cup (240 ml) heavy cream, very cold
• 3 tablespoons (45 ml) pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of kosher salt (optional but recommended)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper.

Tip: If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes while you gather ingredients. Cold butter is the key to flaky layers.

Step 2: Make the maple blueberry topping (two-texture method)

In a medium saucepan, combine 2 cups (300 g) blueberries, 1/3 cup (80 ml) maple syrup, 1 tbsp lemon juice, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 4 minutes until the berries burst and the mixture looks juicy.

In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water until smooth. Stir the slurry into the simmering berries and cook for 1–2 minutes, stirring constantly, until glossy and slightly thickened.

Remove from the heat and stir in the remaining 2 cups (300 g) blueberries. Let cool at room temperature while you bake the biscuits (it will thicken a bit more as it stands).

Step 3: Whip the maple cream and chill

In a cold mixing bowl, combine 1 cup (240 ml) heavy cream, 3 tbsp (45 ml) maple syrup, 1 tsp vanilla, and a pinch of salt.

Whip with a whisk or hand mixer until soft to medium peaks form (the cream should mound softly but still look silky, not stiff or grainy), about 2–4 minutes with a hand mixer.

Cover and refrigerate until serving time.

Step 4: Mix the dry ingredients for the biscuits

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

If you have time, you can place the bowl in the refrigerator for 5 minutes to keep everything cold.

Step 5: Cut in the cold butter and add buttermilk

Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to quickly work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining (those larger bits create flaky layers).

Pour in the cold buttermilk. Stir gently with a fork until you have a shaggy dough and most dry flour is moistened. If it looks very dry, add 1–2 teaspoons extra buttermilk as needed.

Turn the dough onto a lightly floured surface and gently press it together. Avoid kneading; you want it just cohesive.

Step 6: Shape, cut, and bake the shortcakes

Pat the dough into a rectangle about 1 inch (2.5 cm) thick. Fold it in half, press gently, rotate, and repeat the fold once more (two folds total) to build layers without overworking.

Pat the dough back out to 1 inch thick. Using a 2 1/2-inch (6.5 cm) round cutter, cut 6 biscuits. Press straight down (don’t twist) so they rise tall.

Place biscuits on the prepared baking sheet with their sides just barely touching for extra lift. Brush tops with 2 tbsp (30 ml) heavy cream and sprinkle with turbinado sugar (optional).

Bake at 425°F (220°C) for 16–18 minutes, until risen and deeply golden on top. Cool on the pan for 10 minutes before assembling.

Step 7: Assemble the blueberry maple cream shortcakes

Split each biscuit in half horizontally with a serrated knife. Spoon a generous amount of the maple blueberries (including juices) onto the bottom half.

Add a big dollop of maple whipped cream, then cap with the top half of the biscuit. Finish with an extra spoonful of blueberries and a little more cream if you like.

Serve right away while the biscuits are still slightly warm and the cream is cold.

Pro Tips

• Keep everything cold for tall biscuits: cold butter and cold buttermilk create steam in the oven, which makes flaky layers.
• Don’t twist the cutter: twisting seals the edges and can prevent the biscuits from rising evenly.
• Cook only half the berries: simmering some creates a syrup; stirring in the rest keeps fresh blueberry bite and brighter flavor.
• Stop whipping at medium peaks: maple syrup is thinner than sugar and can push cream to over-whip quickly; aim for soft-medium peaks.
• Sweetness control: if your berries are very sweet, reduce maple syrup in the topping to 1/4 cup (60 ml).

Variations

• Lemon-maple twist: add 1 tsp lemon zest to the biscuit dough and another 1/2 tsp to the whipped cream.
• Brown butter biscuit vibe: brown the butter, then chill until solid again, cube it, and proceed (deeper, nutty flavor).
• Mixed berry maple shortcake: swap in up to 2 cups (300 g) raspberries or blackberries for part of the blueberries (gentle stirring to avoid crushing).

Storage & Make-Ahead

Best day-of: For the classic shortcake contrast (warm biscuit, cool cream, juicy fruit), assemble right before serving.

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 325°F (165°C) oven for 6–8 minutes before serving.

Maple blueberries: Refrigerate in a covered container for up to 4 days. Serve cold or warm gently on the stove over low heat for 2–3 minutes (add a splash of water if very thick).

Maple whipped cream: Refrigerate for up to 24 hours. Whisk briefly to smooth if it firms up. (For longer stability, you can add 1 tbsp powdered sugar, though it slightly changes the flavor.)

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): 550 calories, 27 g fat (16 g saturated), 72 g carbohydrates, 6 g protein, 3 g fiber, 33 g sugars, 520 mg sodium.