Easy Blueberry Shortcake

Spring is in the air and blueberry bushes here in Florida are beginning to come alive with their bounty of fruit. Fruit picking is one of my favorite weekend activities. This Easy Blueberry Shortcake is a perfect way to showcase this beautiful produce.

When you center a dish around something at season’s peak, it never takes much to make it shine. This recipe is equally as suited for those that love to bake, and those who like taking a little shortcut.

Putting the Easy in Shortcake

Berries and shortcake are such a classic combination. There’s something magical about the way the juices of the ripe fruit sink into the biscuits and transform them into something entirely new. With just a handful of ingredients this Easy Blueberry Shortcake is as uncomplicated as it is irresistible.

Unlike many biscuit recipes, the biscuits for these shortcakes are completely fuss free. You only need three simple ingredients, self-rising flour, heavy cream, and melted butter. In addition to not need a grocery list of ingredients, these also require no kneading, folding, or cutting out. We’re making drop biscuits. The key to helping portion them out so they bake evenly is using an ice-cream scoop.

The fresh blueberry compote is equally effortless. As the blueberries gently cook down the natural pectin in them releases, creating a silky, velvety sauce begging to hug those shortcakes. The blueberries are accented by the lemony fresh note of time and given just enough sugar to highlight their own sweetness.

When it comes to the finishing touch for shortcake, there is nothing like that heavenly cloud of whipped cream. Berries, biscuits, and cream are the ultimate pairing.

Easy Blueberry Shortcake Step by Step

I promised easy, and this recipe delivers. By using self-rising flour there is no need for additional ingredients to help give these biscuits their height.

• Everything starts with the biscuit! Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Add your self rising flour to a bowl. Slowly drizzle in the heavy cream a little at a time, using a spatula to gently fold the flour in on itself before drizzling in more heavy cream. You want it to just come together and not over work the dough. That will give you a tender texture.
• Use an ice-cream scoop to portion out your biscuits onto the prepared baking sheet.
• Bake the biscuits for 35-40 minutes until the tops are golden brown.
• Brush them with butter when they come out of the oven.
• You can prepare the blueberry compote ahead of time, even the day before.
• To make your blueberry compote simply add all of your ingredients to a pot over low heat. Allow it to simmer for 20 minutes or until it has thickened and the berries are soft. Allow to cool before serving.
• We can’t forget the whipped cream! Starting with cold heavy cream will allow the cream to form soft peaks faster. A hand mixer works great for this!

Are you looking for more easy dessert recipes? Make sure you check out my recipe for Lemon Blueberry Burnt Cheesecake.