Best Blueberry Shortcake Recipes

BLUEBERRY LEMON SHORTCAKE

Steps:

• Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.
• Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.
• Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.
• Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.
• Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.
• Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.
• Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.

BLUEBERRY SHORTCAKE

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.

AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE

Steps:

• In small bowl, stir together berries, sugar, and lemon juice.
• Let sit 30 minutes to an hour.
• Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
• In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
• Fold mascarpone mixture into whipped cream mixture.
• To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
• Repeat with another lady fingers, laying across in the other direction.
• Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.

BLUEBERRY SHORTCAKE WITH FRESH BLUEBERRY SAUCE

Steps:

• 1. BLUEBERRY SAUCE: In a medium saucepan, mix the blueberries with the sugar, water and lemon juice. Simmer over meduim heat until the blueberries begin to burst, about 8 minutes, until the juices of the berries have released and made a sauce. Take about 1/2 cup of the berries and pulse in the food processer and return to sauce. Remove from the heat and toss in a few extra berries; cool. Refrigerate before serving.
• 2. Alternate layers of cake, blueberry sauce and whipped topping. Enjoy!
• 3. I baked a pound cake for this recipe: https://www.justapinch.com/recipes/dessert/cake/butter-pound-cake-loaf-size.html Store bought cake is fine or if you have some leftover bicuits, they will work too!

RED, WHITE, AND BLUEBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
• Mix strawberries and blueberries with 1/4 cup sugar in a bowl, and set aside. Mix the cream cheese with the marshmallow creme in a separate bowl until smooth, and set aside. In another bowl, mix the baking mix, milk, 3 tablespoons of sugar, and melted butter into a smooth batter. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until lightly golden brown on top, 12 to 15 minutes. Allow to cool in the pan.
• Spread the berry mixture and juice over the cooled shortcake, saving a few pretty berries aside for garnish. With a spatula, gently press down on the berries to allow the juices to soak into the cake. Spread the cream cheese mixture over the fruit, and garnish with the reserved berries. Chill in refrigerator for at least 30 minutes before cutting in squares to serve.

BLUEBERRY SHORTCAKE SUNDAES

Steps:

• In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened., Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.

BLUEBERRY SHORTCAKE

Steps:

• Preheat the oven to 375 degrees.
• Combine the blueberries with the superfine sugar and set aside.
• In a mixing bowl, sift together the flour, baking powder, pinch of sugar, and pinch of salt. With a pastry blender or fork, fold in the butter, mixing until it resembles coarse meal. Add the buttermilk and blend with a fork just until combined.
• On a lightly floured surface, pat the dough into a 4-inch square. (It should be about 1/2 inch thick.) Cut 4 biscuits with a 2-inch cutter. Place on a parchment-lined baking sheet, sprinkle with sugar, and top each with 3 almond slivers. Bake for 15 minutes, until golden.
• Cut the biscuits in half. Add the yogurt to the blueberries and stir to combine. Place a quarter of the berries on top of one half of each biscuit, and top with the other biscuit halves.

BLUEBERRY-STRAWBERRY SHORTCAKE

Steps:

• 1. Mix strawberries, blueberries and 1/2 cup sugar in a medium bowl; set aside.
• 2. In a large bowl, stir Bisquick mix, milk, 3 Tbsp. sugar and the melted butter until soft dough forms. Drop by 6 spoonfuls onto an ungreased cookie sheet.
• 3. Bake in a preheated 425º oven for 10-12 minutes or until golden brown. Split warm shortcakes horizontally; fill and top with berries and whipped topping.

PEACH CHERRY BLUEBERRY SHORTCAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
• Bake for 20 minutes or until biscuits are golden brown.
• Slice the peaches, discarding the pits.
• Destem and pit the cherries.
• In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
• In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
• Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
• Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
• Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
• Spoon whipped cream over the top and drizzle with reserved fruit syrup.
• Enjoy!

BISQUICK BLUEBERRY SHORTCAKE (LIGHTER)

Steps:

• Preheat oven to 350.
• Combine blueberries and yogurt. Add some splenda if it's not sweet enough for you. Set the bowl near the oven so that the mix can warm a tad.
• Put bisquick and sugar in a mixing bowl. Add skim milk and cinnamon, if using. (I haven't tried any extracts, but I'm curious as to how it would work out.).
• Drop by spoonful into 4 equal portions onto foil covered cookie sheet. Set in oven.
• Pour a cup of coffee and cook shortcakes for 12 minutes.
• Remove from oven, put on plates and top with blueberry yogurt mixture. Serve and enjoy!

BLUEBERRY SOUR CREAM SHORTCAKE

Steps:

• Preheat the oven to 160 degrees C fan bake.
• Line a 17x27cm slice tin with non stick baking paper, leaving a paper overhang on all sides.
• Cream the margarine and first portion of sugar.
• Beat in the egg and vanilla.
• Add flour and baking powder and mix well. Adjust consistency with extra flour if necessary.
• Press the mix into the prepared tin, then scatter with the blueberries.
• Beat the sour cream,eggs, 2nd serve of sugar and vanilla until smooth.
• Pour over the shortcake covered in blueberries and bake for about 55 minutes until a skewer in the middle comes out moist but not wet.
• Cut into squares.
• This slice is even more delicious after a day or 2 in the fridge because the sour cream topping soaks through the spongy base.

BLUEBERRY-STRAWBERRY BREAKFAST SHORTCAKE

Steps:

• Top warm waffle with remaining ingredients.
• Serve immediately.

TEXAS BLUEBERRY SHORTCAKE

Steps:

• Blueberries Pick through and wash berries and dry on a clean kitchen towel. In a mixing bowl, combine berries, sugar, vanilla extract, and Grand Marnier. Let macerate for 20 to 30 minutes. Drain berries and refrigerate. Reserve liquid. When ready to assemble the shortcakes, mix enough of the reserved liquid with the strawberry preserves to make them a bit thinner but not runny and set aside. Shortcake Preheat oven to 425 degrees. In a mixing bowl, combine flour, salt, 2 tablespoons of the sugar, and baking powder. Cut butter into dry ingredients until it is broken uniformly into pieces the size of small peas. Add milk, stirring with a fork to combine. Form into a firm ball with your floured hands. On a floured surface, roll dough into an 8-inch-diameter circle. With a cookie cutter, cut out 10 circles about 2 inches in diameter. Place shortcakes, with sides touching, on an ungreased baking sheet and sprinkle with remaining sugar. Bake until golden-brown, about 10 minutes. Let cool. Citrus Vanilla Cream In a large stainless-steel bowl, whip cream until soft peaks form. Add sugar, Grand Marnier, orange zest, lemon zest, and vanilla extract. Continue whipping until stiff peaks form. To assemble, cut each shortcake in half horizontally, like a bagel. Put a shortcake half on a plate. Spread a dollop of strawberry preserve mixture on it, spoon on about a tablespoon of blueberries, and top with whipped cream. Put another shortcake half on top and repeat the process. Serves 10.

BLUEBERRY CHEESECAKE TWINKIES SHORTCAKE

Steps:

• 1. Cut the Twinkies in half lengthwise and lay them in the bottom of a 9 x 9 inch glass square pan.
• 2. Prepare the box cheese cake and pour over Twinkies.
• 3. Open the can of blueberry pie filling and pour over cheesecake after it becomes firm.
• 4. Top this off with a small container of Cool Whip.
• 5. Crumble one of the Twinkies and spread over the top of the Cool Whip. A few fresh blueberries and a mint sprig don't hurt either. To see more come to: http://www.craftsalamode.com/2014/07/blueberry-cheesecake-twinkies-shortcake.html

BLUEBERRY SHORTCAKE SUNDAES RECIPE

Steps:

• In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened.
• Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.
• Yield: 4 servings.
• Originally published as Blueberry Shortcake Sundaes in Simple & Delicious
• May 2010, p21
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BLUBAUGH'S BLUEBERRY BUCKLE SHORTCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Cream the sugar and margarine together in a mixing bowl. Stir in the eggs, one at a time, beating thoroughly after each. Stir in the vanilla and flour, and mix well. Spread the batter over the prepared baking sheet to form a rectangle. Use a knife to mark off 12 squares. Use a spoon to make a small well in each square. Place 1 tablespoon pie filling in each well.
• Bake in preheated oven until top is light brown, about 25 minutes. Cool on pan, and cut into 12 squares.

BLUEBERRY SHORTCAKE BOWLS

Steps:

• Combine mix, eggs, butter and water in large bowl. Mix on low till blended and then on medium for about two minutes. Spray the cake bowl pan with non stick cooking spray making sure to get inside of each bowl well.
• Carefully pour some batter into each of the six bowl molds. filling to the center rim.
• Bake in 350 oven for about 15 to 20 minutes or until cakes are completely done
• Allow to cool completely and then gently invert pan and shake cake bowls loose.
• Add pie filling to hole in each cake bowl and then top with slightly frozen cool whip, whipped cream or icing. Top off with additional fruit from pie filling.
• I made a total of 18 bowls. Be creative use your favorite cake recipe and fruit fillings.

GINGERED BLUEBERRY SHORTCAKE

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
• Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.

GINGERED BLUEBERRY SHORTCAKE

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
• Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
• Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief. Add the ginger with the butter to processor; pulse until mixture resembles coarse meal. Add milk, and pulse 3 or so times, just until combined. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges.
• Line a baking sheet with parchment paper. Place wedges 1 inch apart on the prepared baking sheet.
• Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar. Bake at 400° for 18-20 minutes or until golden brown. Cool on a wire rack.
• Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
• Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half. Top each with about 2 tablespoons whipped cream; cover with shortcake tops.
• TO PREPARE IN ADVANCE: You can make all the components in advance and then assemble just before serving: Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.