Blueberry Shortcake Recipe

Blueberry Shortcake Recipe

How To Make Blueberry Shortcake

Indulge yourself with this rich and creamy blueberry shortcake to satiate your sweet tooth cravings! Whip this up in just under one hour.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 3cupsBlue Bunny® Homemade Vanilla ice cream

For Whipped Cream:

  • ½cupheavy cream
  • 2tbspgranulated sugar

For Shortcakes:

  • 2cupsall purpose flour
  • 1tbspbaking powder
  • 4tbspsugar
  • ¼tspsalt
  • 4tbspunsalted butter,cold, cut into cubes
  • ¾cupheavy cream
  • 2egg,divided use
  • 1zest of lemon
  • 2tbspcoarse sugar,optional

For Blueberry Sauce:

  • 3cupsfresh blueberries,divided use
  • cupsugar
  • 1tsplemon juice
  • 1tspcornstarch
  • fresh mint sprigs,optional garnish



  1. Preheat the oven to 400 degrees F.

  2. Place the flour, baking powder, sugar, salt, and butter in a food processor.

  3. Pulse for 5 seconds at a time until the mixture resembles coarse sand.

  4. Transfer the mixture to a large bowl.

  5. Add 1 egg, cream and lemon zest, then mix the until a dough is formed.

  6. Place the dough on a floured surface and form it into a ball.

  7. Flatten the dough until it becomes a disc that’s approximately 1-inch tall.

  8. Cut the disc diagonally to form 6 triangles.

  9. Beat the second egg in a small bowl, then brush the tops of the shortcakes with the egg. Sprinkle the coarse sugar evenly over the tops.

  10. Bake on a baking sheet lined with parchment paper for 15 to 18 minutes or until golden brown.

  11. Let cool for 5 minutes, then remove the shortcakes from the baking sheet and cool on a wire rack.

Blueberry Sauce:

  1. Combine 2 cups of the blueberries, sugar and lemon juice in a pot.

  2. Place the pot over high heat, then boil for 3 to 4 minutes or until blueberries have just started to break down.

  3. Mix the cornstarch with 1 teaspoon of cold water.

  4. Add the cornstarch mixture to the blueberries, then boil for 1 additional minute until the sauce thickens slightly.

  5. Remove from heat, then stir in the remaining cup of blueberries. Set aside to cool.

Whipped Cream:

  1. Place the heavy cream in the bowl of a mixer, then beat with a whisk attachment until stiff peaks form.

  2. Add the sugar and beat for an additional 30 seconds to combine.

To Assemble:

  1. Using a serrated knife, slice the shortcakes in half.

  2. Place ⅓ cup of blueberry sauce onto the bottom of each shortcake, then top with ½ cup of ice cream.

  3. Add the top piece of the shortcake.

  4. Place a dollop of whipped cream on top/

  5. Serve, garnished with mint sprigs and lemon slices, and enjoy!


  • Calories: 708.27kcal
  • Fat: 35.41g
  • Saturated Fat: 21.32g
  • Trans Fat: 0.32g
  • Monounsaturated Fat: 9.85g
  • Polyunsaturated Fat: 1.88g
  • Carbohydrates: 90.24g
  • Fiber: 4.42g
  • Sugar: 50.92g
  • Protein: 10.55g
  • Cholesterol: 170.64mg
  • Sodium: 376.98mg
  • Calcium: 332.67mg
  • Potassium: 359.27mg
  • Iron: 4.16mg
  • Vitamin A: 394.81µg
  • Vitamin C: 14.84mg
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