Oh, summer—how it teases and delights with its sun-kissed days and berry-filled promises. This sheet pan blueberry shortcake is like a love letter to those long, lazy afternoons when time feels as sweet and full as the bursting berries. Did I mention it’s easy? Almost too easy, like finding a forgotten $20 in your pocket.
Steps
- Combine fresh or frozen blueberries with sugar, lemon zest, lemon juice, and a hint of cinnamon in a saucepan. Heat gently until the sugar dissolves and the mixture starts to simmer. Lightly mash some of the berries to release their juices, then set aside to cool to room temperature.
- Preheat your oven to 425°F. In a large bowl, mix flour, cinnamon, nutmeg, sugar, baking powder, and salt. Add cold butter cubes and use your fingers to blend until the mixture resembles coarse crumbs with pea-sized butter pieces.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla extract. Create a well in the dry ingredient mixture and pour the wet ingredients in. Stir with a fork just until a dough forms, being careful not to overmix.
- Place dough on a lightly floured surface and shape it into a thick pancake, about 3/4 to 1 inch thick. Cut the dough into rounds or squares and arrange them on a baking sheet lined with parchment paper. If the dough is too soft, chill it for 15 minutes before cutting.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden and have risen. Once baked, remove them from the oven and let them cool on a rack.
- To serve, split the biscuits open and spoon the prepared blueberry mixture over them. Finish with a generous dollop of whipped cream on top.
Ingredients
- 5 cups fresh or frozen blueberries
- 3/4 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 pinch cinnamon
- 2 cups all-purpose flour
- Pinch of cinnamon
- Pinch of ground nutmeg
- 2 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
- 7/8 cup heavy whipping cream (1 cup minus 2 tablespoons)
- 1 large egg (optional)
- 1 teaspoon vanilla extract
- Heavy cream for whipping
Nutritional Values
Calories: 3171 | Fat: 176g | Saturated Fat: 104g | Cholesterol: 500mg | Sodium: 2290mg | Carbohydrates: 427g | Dietary Fiber: 21g | Sugars: 192g | Protein: 38g | Vitamin C: 60mg | Calcium: 822mg | Iron: 13mg | Potassium: 877mg
FAQ
- Can I use frozen blueberries instead of fresh ones for this recipe?
- Yes, you can use either fresh or frozen blueberries for this shortcake recipe. Both work well, though you might need to cook frozen blueberries a bit longer to release their juices.
- Is it necessary to add the egg to the biscuit dough?
- The egg is optional in this recipe. Adding it will result in a less crumbly biscuit, but the shortcake will still be delicious without it.
- What other dishes can I use the leftover blueberry topping on?
- If you have leftover blueberry topping, it pairs wonderfully with ice cream or pancakes, making for a delightful treat.
- Can I shape the biscuits differently instead of round?
- Absolutely! You can cut the dough into squares or any shape you prefer. If the dough is too soft, refrigerate it for about 15 minutes to make it easier to work with.
- What is the best way to serve the blueberry shortcake?
- Split the biscuits open and spoon the blueberry mixture over them, then top with a generous dollop of whipped cream for a classic serving style.
Tips
- To enhance the juiciness of the blueberries, cook them briefly with sugar. This process releases more juices, making them perfect for shortcake.
- If you end up with extra blueberry topping, consider using it as a delicious addition to ice cream or pancakes.
- When preparing the biscuit dough, be sure not to overmix it after adding the wet ingredients, as this can result in tough biscuits.
- If the dough is too soft to handle, chill it in the refrigerator for about 15 minutes before cutting into shapes.
Equipment
- Medium saucepan
- Potato masher
- Baking sheet
- Parchment paper or Silpat
- Pastry cutter or biscuit cutter
- Cooling rack
Blueberry Cake
Check out this delicious blueberry cake slice. It’s topped with a generous swirl of whipped cream and fresh blueberries. Perfect for a quick dessert fix or impressing guests at your next gathering. Just grab a fork, dive in, and enjoy every bite. Treat yourself!
