Blueberry Shortcakes (with Fresh or Frozen Blueberries!)
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Well Seasoned Studio · by Ari Laing

Blueberry Shortcakes (with Fresh or Frozen Blueberries!)

NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 14%
CARBS 49G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER25G TOTAL SUGAR
FAT 21G46% OF CAL
12G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Buttery biscuits layered with sweet blueberry sauce and homemade whipped cream. Perfect summer dessert for cookouts and warm-weather gatherings.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 4 cups blueberries, (fresh or frozen, divided)
  • ½ cup (100g) granulated sugar
  • 2 Tbsp fresh lemon juice, (from ½ a medium lemon)
  • Pinch of Kosher salt
  • 3 cups (360g) all-purpose flour, (plus more for dusting)
  • ¼ cup (50g) granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp lemon zest, (from ½ medium lemon)
  • ½ tsp Kosher salt
  • 10 Tbsp (141g) cold butter, (grated or cubed)
  • ½ cup (118ml) + 2 Tbsp heavy whipping cream, (very cold, divided)
  • ½ cup (118ml) buttermilk, (very cold)
  • 2 large (100g) eggs
  • 1 tsp pure vanilla extract or vanilla bean paste
  • Turbinado sugar, (optional)
  • 1½ cups (355ml) heavy cream, (cold)
  • 3 Tbsp (6g) confectioners' sugar
  • 2 tsp vanilla extract
PREP
35M
SODIUM
284MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.