Buttermilk Blueberry Shortcake With Orange Peel Syrup

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 cups (260 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 large egg
• 2 tbsp (30 ml) buttermilk (for brushing)
• 1 tbsp (12 g) coarse sugar (for topping)
• 4 cups (600 g) blueberries, divided
• 1/3 cup (67 g) granulated sugar (for berries)
• 3 wide strips orange peel + 1 tbsp finely grated orange zest
• 1 tbsp (15 ml) fresh orange juice
• 1 pinch kosher salt
• 1 cup (240 ml) cold heavy cream
• 1 tbsp (8 g) powdered sugar
• 1/2 tsp vanilla extract

Do This

• 1. Heat oven to 425°F (220°C) and line a sheet pan with parchment.
• 2. Make shortcake dough: whisk dry ingredients, cut in cold butter, stir in buttermilk + egg.
• 3. Pat, cut 6 rounds, brush tops with buttermilk, sprinkle coarse sugar; bake 14–16 minutes.
• 4. Simmer 3 cups blueberries with sugar, orange peel/zest, orange juice, and a pinch of salt for 4–6 minutes; stir in remaining 1 cup berries off heat.
• 5. Whip cream with powdered sugar and vanilla to soft-medium peaks.
• 6. Split warm shortcakes and layer with blueberries and whipped cream; serve right away.

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Why You’ll Love This Recipe

• Soft, tender buttermilk shortcakes with crisp, sugared tops.
• Juicy blueberries turn syrupy fast with a quick simmer—no complicated filling.
• A touch of orange peel and zest makes the berries taste brighter and more fragrant.
• Perfect for a casual dessert, brunch, or an easy “company-worthy” treat.

Grocery List

• Produce: 1 orange, 4 cups (600 g) blueberries
• Dairy: buttermilk, unsalted butter, heavy cream, 1 large egg
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, vanilla extract, coarse sugar (optional but recommended)

Full Ingredients

Buttermilk Shortcakes

• 2 cups (260 g) all-purpose flour, plus a little more for dusting
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 large egg
• 2 tbsp (30 ml) buttermilk, for brushing tops
• 1 tbsp (12 g) coarse sugar (or granulated sugar), for sprinkling

Quick Orange-Blueberry Topping

• 4 cups (600 g) blueberries, divided (3 cups for simmering, 1 cup to stir in at the end)
• 1/3 cup (67 g) granulated sugar
• 3 wide strips orange peel (removed with a vegetable peeler; avoid too much white pith)
• 1 tbsp finely grated orange zest
• 1 tbsp (15 ml) fresh orange juice
• 1 pinch kosher salt

Vanilla Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 1 tbsp (8 g) powdered sugar
• 1/2 tsp vanilla extract

Step-by-Step Instructions

Step 1: Prep the oven and pan

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

Tip: Keeping the dough cold helps the shortcakes bake up tall and tender, so clear a little space in your fridge if your kitchen runs warm.

Step 2: Mix the dry ingredients

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

Step 3: Cut in the cold butter

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

Those little pieces of butter melt in the oven and create flaky, tender layers.

Step 4: Add buttermilk and egg, then form the dough

In a small bowl, whisk together the 3/4 cup (180 ml) buttermilk and 1 egg. Pour into the flour-butter mixture and stir gently with a fork or spatula just until a shaggy dough forms.

If there are a few dry patches, that’s fine—avoid overmixing. If it truly won’t come together, drizzle in an extra 1–2 tsp buttermilk (only if needed).

Step 5: Shape, cut, and bake the shortcakes

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch (2.5 cm) thick. Fold it in half, then pat it back down to 1 inch thick (this quick fold helps create layers without making the shortcakes tough).

Cut out 6 rounds using a 2 3/4-inch (7 cm) biscuit cutter. Press straight down (don’t twist) for maximum rise. Gather scraps gently and cut remaining rounds.

Place shortcakes on the prepared baking sheet. Brush tops with 2 tbsp (30 ml) buttermilk and sprinkle with 1 tbsp (12 g) coarse sugar.

Bake at 425°F (220°C) for 14–16 minutes, until risen and deeply golden on top. Cool on the pan for 5 minutes while you make the blueberries (or cool completely if you prefer).

Step 6: Simmer the blueberries with orange peel

While the shortcakes bake (or as they cool), add 3 cups blueberries, 1/3 cup (67 g) sugar, orange peel strips, orange zest, 1 tbsp (15 ml) orange juice, and a pinch of salt to a medium saucepan.

Set over medium heat and cook, stirring gently, until the berries release juices and become glossy and syrupy, about 4–6 minutes. You want some berries to burst, but not all of them.

Remove from the heat. Discard the orange peel strips. Stir in the remaining 1 cup blueberries for fresh pops of flavor and texture. Let sit 5 minutes to thicken slightly.

Step 7: Whip the cream

In a cold bowl, combine 1 cup (240 ml) heavy cream, 1 tbsp (8 g) powdered sugar, and 1/2 tsp vanilla. Whip until soft-medium peaks form (the cream should hold its shape but still look smooth and spoonable), about 2–4 minutes with a hand mixer.

Step 8: Assemble and serve

To serve, split each shortcake horizontally with a serrated knife. Spoon a generous amount of warm blueberries and syrup over the bottom half. Add a dollop of whipped cream, then place the top half on. Finish with another spoonful of blueberries (and more whipped cream if you like).

Serve right away while the shortcakes are still slightly warm and the blueberries are juicy.

Pro Tips

• Keep everything cold for the best shortcakes: cold butter and cold buttermilk help create a light, tender crumb.
• Don’t overwork the dough: mix just until it holds together; overmixing makes shortcakes bready instead of soft.
• Press the cutter straight down: twisting seals the edges and can prevent a good rise.
• Simmer the berries briefly: 4–6 minutes gives you syrupy juices while keeping plenty of whole berries.
• Remove orange peel strips before serving: they do their job quickly and can taste bitter if left in too long.

Variations

• Lemon-blueberry shortcake: swap orange zest/peel for 1 tbsp lemon zest and 2 wide strips lemon peel.
• Almond whipped cream: replace vanilla with 1/4 tsp almond extract for a bakery-style flavor (a little goes a long way).
• Extra-rich shortcakes: brush baked shortcakes with 1 tbsp (14 g) melted butter right when they come out of the oven.

Storage & Make-Ahead

Best fresh: Shortcakes are at their best the day they’re baked, but you can absolutely prep ahead.

Shortcakes: Store cooled shortcakes in an airtight container at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 6–8 minutes. Freeze baked shortcakes (well wrapped) for up to 2 months; thaw at room temp and rewarm.

Blueberries: Refrigerate the blueberry topping in a covered container for up to 5 days. Rewarm gently on the stove over low heat for 2–3 minutes or use cold.

Whipped cream: For the fluffiest texture, whip just before serving. If needed, refrigerate whipped cream up to 24 hours; whisk briefly to loosen.

Assemble right before eating: Keeping components separate prevents soggy shortcakes.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (including whipped cream): 480 calories, 24 g fat, 60 g carbohydrates, 3 g fiber, 32 g sugar, 7 g protein, 430 mg sodium.