BLUEBERRY SHORTCAKE

Blueberry Shortcake is a delightful twist on the classic strawberry version, featuring sweet, juicy blueberries layered between soft, buttery shortcakes and topped with freshly whipped cream. The combination of tender, slightly crumbly shortcakes and the vibrant burst of fresh blueberries makes this dessert perfect for summer or any occasion where you crave a light, fruity treat. Serve this delicious shortcake with extra blueberries and a drizzle of blueberry sauce for a truly indulgent dessert that’s easy to prepare and always a crowd-pleaser.

Ingredients:

For the shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 2/3 cup whole milk or heavy cream
• 1 teaspoon vanilla extract
• 1 egg (for egg wash, optional)
• 1 tablespoon coarse sugar (for topping, optional)

For the blueberry filling:

• 2 cups fresh blueberries (plus extra for garnish)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest

For the whipped cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the shortcakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until the dough comes together, being careful not to overmix.
3. Shape the shortcakes: Turn the dough onto a floured surface and gently pat it into a 1-inch-thick round. Cut the dough into 6-8 rounds using a biscuit cutter or a glass. Place the rounds on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with coarse sugar, if desired.
4. Bake the shortcakes: Bake for 12-15 minutes, or until the shortcakes are golden brown. Remove from the oven and let them cool slightly.
5. Prepare the blueberry filling: While the shortcakes are baking, combine the blueberries, sugar, lemon juice, and lemon zest in a bowl. Let the mixture sit for about 10-15 minutes, allowing the blueberries to release their juices and form a light syrup.
6. Make the whipped cream: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
7. Assemble the blueberry shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the blueberry filling onto the bottom half, top with whipped cream, and place the top half of the shortcake over the cream. Add more whipped cream and extra blueberries on top for garnish.
8. Serve: Serve the blueberry shortcakes immediately, enjoying the contrast of warm shortcake, juicy berries, and light, fluffy whipped cream.

This Blueberry Shortcake is a refreshing and elegant dessert, bursting with fresh blueberry flavor and the perfect balance of sweetness and creaminess. It’s sure to impress at any gathering!