Quick Recipe Version (TL;DR)
Quick Ingredients
- Biscuits: all-purpose flour 2 cups (250 g), baking powder 1 tablespoon, granulated sugar 2 tablespoons, fine salt 1/2 teaspoon, cold unsalted butter 6 tablespoons (85 g), cold buttermilk 3/4 cup + 2 tablespoons (210 ml), extra buttermilk 1 tablespoon (for brushing), coarse sugar 1 teaspoon (optional)
- Warm blueberry compote: blueberries 4 cups (about 600 g), granulated sugar 1/3 cup (70 g), lemon zest 1 teaspoon, lemon juice 1 tablespoon (15 ml), cornstarch 1 tablespoon, water 1 tablespoon, fine salt 1/8 teaspoon, vanilla extract 1 teaspoon
- Lightly sweetened cream: cold heavy cream 1 cup (240 ml), powdered sugar 2 tablespoons (15 g), vanilla extract 1 teaspoon, fine salt 1 pinch
- To finish (optional): fresh blueberries 1/2 cup (75 g)
Do This
- 1) Heat oven to 425°F (218°C); line a baking sheet.
- 2) Make biscuits: cut cold butter into dry ingredients, stir in buttermilk, pat, cut 6 biscuits.
- 3) Bake 14–16 minutes until deeply golden; cool 10 minutes.
- 4) Simmer blueberries with sugar and lemon 8–10 minutes; thicken with cornstarch slurry; keep warm.
- 5) Whip cream with powdered sugar + vanilla to medium peaks.
- 6) Split biscuits; layer warm compote and cream; serve right away.
Why You’ll Love This Recipe
- Warm, glossy blueberry compote tastes like peak blueberry flavor, even in cooler months.
- Fluffy, buttery biscuits give you that classic shortcake feel without fuss.
- Lightly sweetened whipped cream keeps the dessert balanced, not overly sugary.
- Great for a casual weekend treat or a simple, impressive dinner-party dessert.
Grocery List
- Produce: blueberries (fresh or frozen), 1 lemon
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, cornstarch, fine salt, vanilla extract, coarse sugar (optional)
Full Ingredients
Buttermilk Biscuits (Shortcakes)
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Granulated sugar: 2 tablespoons
- Fine salt: 1/2 teaspoon
- Cold unsalted butter, cut into 1/2-inch cubes: 6 tablespoons (85 g)
- Cold buttermilk: 3/4 cup + 2 tablespoons (210 ml)
- Buttermilk for brushing tops: 1 tablespoon (15 ml)
- Coarse sugar for sprinkling (optional): 1 teaspoon
Warm Blueberry Compote
- Blueberries (fresh or frozen): 4 cups (about 600 g)
- Granulated sugar: 1/3 cup (70 g)
- Lemon zest: 1 teaspoon
- Lemon juice: 1 tablespoon (15 ml)
- Cornstarch: 1 tablespoon
- Water (for slurry): 1 tablespoon (15 ml)
- Fine salt: 1/8 teaspoon
- Vanilla extract: 1 teaspoon
Lightly Sweetened Cream
- Cold heavy cream: 1 cup (240 ml)
- Powdered sugar: 2 tablespoons (15 g)
- Vanilla extract: 1 teaspoon
- Fine salt: 1 pinch
Optional Finish
- Fresh blueberries (for topping): 1/2 cup (75 g)
Step-by-Step Instructions
Step 1: Prep the oven and tools
Arrange an oven rack in the center and preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
If you have time, place a medium mixing bowl (for whipping cream) in the refrigerator to chill while you make the biscuits and compote. Cold tools help the cream whip faster and hold its shape.
Step 2: Mix the dry ingredients for the biscuits
In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt until evenly combined.
Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until you have a mix of pea-sized pieces with some slightly larger flakes. Those butter pockets are what make the biscuits tender and layered.
Step 3: Add buttermilk, shape, and cut the biscuits
Pour in the cold buttermilk (3/4 cup + 2 tablespoons / 210 ml). Stir with a fork just until a shaggy dough forms and there are no big dry patches. Do not knead.
Turn the dough onto a lightly floured counter. Pat it into a rectangle about 3/4-inch (2 cm) thick. Fold the dough in half, rotate, and gently pat back to 3/4-inch thick. Repeat the fold once more (two folds total). This simple folding creates flaky layers.
Pat to 3/4-inch thick again and cut 6 biscuits using a 2 1/2-inch round cutter. Press straight down (don’t twist) for the best rise. Gather scraps once, pat gently, and cut remaining biscuits.
Place biscuits on the lined baking sheet with sides just barely touching. Brush the tops with 1 tablespoon (15 ml) buttermilk and sprinkle with coarse sugar (optional).
Step 4: Bake until tall and golden
Bake at 425°F (218°C) for 14–16 minutes, or until the tops are deeply golden and the biscuits feel set when lightly tapped.
Cool on the baking sheet for 10 minutes. Warm biscuits are perfect for shortcake, but a short cool-down keeps them from melting the cream instantly.
Step 5: Cook the warm blueberry compote
While the biscuits bake (or immediately after), make the compote. In a medium saucepan, combine blueberries, granulated sugar, lemon zest, lemon juice, and salt.
Cook over medium heat, stirring frequently, until the berries release their juices and the mixture comes to a gentle simmer, about 5–7 minutes.
In a small bowl, whisk together the cornstarch (1 tablespoon) and water (1 tablespoon / 15 ml) until smooth. Stir the slurry into the simmering blueberries. Continue to simmer for 1–2 minutes, stirring, until the compote turns glossy and lightly thickened (it should coat a spoon but still spoon easily).
Remove from the heat and stir in the vanilla extract (1 teaspoon). Cover and keep warm over low heat if needed, stirring occasionally.
Step 6: Whip the lightly sweetened cream
In a chilled medium bowl, combine heavy cream, powdered sugar, vanilla, and a pinch of salt.
Whip with a whisk or hand mixer until you reach medium peaks (the cream holds its shape, but the tip gently droops). This texture is ideal for layering and won’t feel heavy.
Step 7: Assemble the blueberry shortcakes and serve
To assemble, split each biscuit in half horizontally. Place the bottom half on a plate.
Spoon 2–3 tablespoons warm blueberry compote over the bottom half, then add a generous dollop of whipped cream. Add the biscuit top, then finish with a little more warm compote and (optional) a sprinkle of fresh blueberries.
Serve immediately while the compote is warm and the biscuits are still a little cozy.
Pro Tips
- Keep the butter cold: If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before mixing.
- Don’t overmix biscuit dough: Stir just until it comes together. Overworking makes biscuits tough.
- Thicken the compote gently: After adding the cornstarch slurry, simmer only 1–2 minutes. Overcooking can make it too thick and jammy.
- Control the melt: Let biscuits cool for 10 minutes so the whipped cream stays fluffy instead of melting on contact.
- Adjust sweetness: If blueberries are very sweet, reduce sugar in the compote to 1/4 cup (50 g). If they’re tart, keep it at 1/3 cup (70 g).
Variations
- Lemon-blueberry shortcake: Add 1 teaspoon lemon zest to the biscuit dry ingredients for a brighter flavor.
- Vanilla-bean cream: Replace vanilla extract with 1 teaspoon vanilla bean paste for a more pronounced vanilla flavor.
- Mixed berry compote: Use 3 cups (450 g) blueberries plus 1 cup (150 g) raspberries or blackberries; cook the same way.
Storage & Make-Ahead
Biscuits: Store cooled biscuits airtight at room temperature for up to 2 days. Rewarm on a baking sheet at 350°F (177°C) for 5–7 minutes before serving.
Compote: Cool, then refrigerate in a sealed container for up to 5 days. Reheat gently in a saucepan over low heat (or microwave in 20-second bursts), stirring until warm.
Whipped cream: Best the day it’s made. Store covered in the refrigerator up to 24 hours; re-whisk briefly by hand if it softens.
Make-ahead strategy: Make compote up to 5 days ahead and bake biscuits up to 1 day ahead. Assemble right before serving for the best texture.
Nutrition (per serving)
Approximate, per 1 assembled shortcake (1/6 of recipe): 520 calories, 28 g fat, 17 g saturated fat, 62 g carbohydrates, 26 g sugar, 7 g protein, 4 g fiber, 520 mg sodium.
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