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–+ servings
Easy Blueberry Shortcake

Easy Blueberry Shortcake

This elegant and classic dessert comes together with ease and minimal ingredients.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Course Dessert
Servings 4

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • parchment paper
  • 1 saucepan
  • 1 hand mixer

Ingredients
 
 

Drop Biscuits

  • 2 cups self-rising flour
  • 1 1/2 cups heavy cream
  • 2 tbsp butter, melted

Blueberry Compote

  • 2 cups fresh blueberries
  • 2 tbsp sugar
  • 1/2 lemon, juiced
  • 1 tbsp lemon zest
  • a few sprigs of fresh thyme

Whipped Cream

  • 2 cups heavy cream
  • 2 tbsp powdered sugar

Instructions
 

Drop Biscuits

  • Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • Add the flour to a mixing bowl.
  • Slowly drizzle in a little cream. Use a spatula to fold the flour gently into the cream before adding more cream.
  • Gently combine, careful not to overmix.
  • Using an ice-cream scoop to portion out 4 equal biscuits onto the prepared baking sheet.
  • Bake for 35-40 minutes or until the tops are golden brown.
  • Brush with melted butter.

Blueberry Compote

  • Place all of the ingredients in a sauce pan over low heat.
  • Bring to a simmer and cook for 20 minutes until thickened and the berries are soft.
  • Allow to cool. The berries will thicken even more as they cool.

Whipped Cream

  • Add heavy cream and powdered sugar to a mixing bowl.
  • Use an electric mixer to beat until soft peaks are formed. This means the whipped cream will just hold its shape.

Easy Blueberry Shortcake

  • Cut the biscuit in half. Top with whipped cream.
  • Spoon the warm compote over the whipped cream.
  • Enjoy!
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