Blueberry Shortcake Recipe

Blueberry Shortcake Recipe

Whip up the perfect spring or summer dessert with North Bay Produce’s fresh blueberries.

As the weather starts to warm up, we’re thinking about the spring and summer dinner parties we plan to host. 

Strawberry Shortcake is one of my favorite desserts, but we’re switching things up by using North Bay Produce’s blueberries for this shortcake recipe. 

 Their delicious, flavor-packed berries make our blueberry shortcakes the highlight of any dinner party.

Ingredients for Blueberry Shortcake Recipe

• 2 3/4 cups of Bisquick
• 1/4 cup of granulated sugar
• 1 stick of chilled butter + 4 tablespoons cut into cubes
• 1 cup of chilled heavy cream 
• 1 egg and 1 tablespoon of heavy cream and 1 tablespoon of water for the egg wash
• coarse raw sugar for sprinkling on top  of the biscuits
• flour to use to work the dough

The key to this shortbread recipe is not to overwork the dough. Period. 

Directions:

1. Add 2 3/4 cups of Bisquick, 1/4 cup of granulated sugar, and 1 stick + 4 tablespoons of chilled cubed unsalted butter into a large mixing bowl. 
2. Mix with a rubber spatula or your fingers until the ingredients look crumbly. You can also do this in a food processor; pulse until the mixture takes on a uniform, crumbly appearance.
3. Add the 1 cup of chilled heavy cream; if you use a food processor, spoon the mixture into a large mixing bowl before adding the heavy cream.
4. Mix gently until the heavy cream is absorbed into the flour mixture. 
5. Scatter flour onto a clean surface and rub your hands with some flour, keeping the dough from sticking to your fingers. 
6. Turn the mixture out onto the floured surface. 
7. Using your hands, form the mix into a bowl, then press it down gently, allowing the dough to spread out until it resembles a large dinner plate about three-quarters of an inch (3/4″) in diameter.
8. Carefully fold the dough in half, then fold it again, bringing the two opposing tips together. 
9. Gently work the dough into a dinner plate shape again, folding it again and bringing the two opposing tips together. 
10. Work into the plate shape again, and use a three-inch biscuit cutter to cut out the shortcake biscuits .*Note Do not twist the cutter when cutting out the biscuits; doing so will make them tough.
11. Place the biscuits into a buttered skillet or a baking sheet lined with a silicone baking mat or parchment paper. 
12. Make sure the biscuits touch each other, ensuring the biscuits keep their shape and do not spread out. 
13. Make the eggwash: one egg mixed with one tablespoon of heavy cream and one tablespoon of water until there are no egg lumps.
14. Brush the tops of the biscuits with egg wash.
15. Sprinkle the biscuits with coarse baking sugar. I used raw coarse sugar. 
16. Place the baking sheet onto the center rack of a 405-degree preheated oven for 13-15 minutes.
17. Watch your biscuits to ensure they are not overcooked; pull them out when golden brown.
18. Allow them to cool before making your shortcake.
19. To assemble, cut a biscuit in half or leave it whole and use two. 
20. Spoon a tablespoon of the blueberry topping mixture onto the shortbread biscuit, then top with heavy cream. Add the biscuit’s top, more blueberry sauce, and heavy cream.
21. Serve. 

Blueberry Toppings Ingredients

• 1 cup of water
• 2 cups of North Bay Produce Blueberries
• 1 cup of granulated sugar
• 2 tablespoons of freshly squeezed lemon juice

Directions:

1. Add 1 cup of water and 2 cups of North Bay Produce Blueberries to a saucepan over medium-high heat.
2. Stir in 2 tablespoons of freshly squeezed lemon juice. 
3. Bring the mixture to a medium boil, then reduce the heat to low.
4. Place a tight-fitting lid over the saucepan and steep the blueberries for 10 minutes. 
5. Allow the berries to cool before using on the shortcakes. 

Homemade Whipped Cream Ingredients

• 2 cups of chilled heavy cream
• 3 tablespoons of powdered sugar
• 2-3 tablespoons of freshly squeezed lemon juice

Equipment:

• Stand Mixer
• Whisk Attachment
• Measuring Cup
• Knife
• Citrus Press/Juicer

*Note: Place the stand mixer mixing bowl with the whisk attachment in the freezer for 15-20 minutes before using.

Directions:

1. Add the 2 cups of chilled heavy cream to the stand mixing bowl and adjust the speed to medium.
2. Continue to whisk until you start seeing soft peaks appear.
3. Add the 3 tablespoons of powdered sugar and 2-3 tablespoons of lemon juice.
4. Continue to whisk until stiff peaks form.
5. Spoon into a bowl and cover with plastic wrap.
6. Place the bowl into the fridge until ready to use.