Blueberry Shortcake

Shortcake isn’t just for strawberries! Looking for something special to make blueberries this summer? This deliciously simple dessert is a great way to showcase those sweet, summery berries. While this recipe is for blueberry shortcake, you can really make this same recipe with a wide variety of summer fruits. The lightly sweetened shortcake with just a hint of lemon complements any berry accompaniment, or try it with cherries, peaches, or plums!

  • 1 cup plus 2 Tbsp sugar, divided
  • 2 ¼ cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • zest of 1/2 small lemon, chopped fine
  • juice of 1/2 small lemon
  • ½ cup butter
  • 1 egg, beaten
  • 2/3 cup milk
  • 3 pints blueberries


Toss 2 1/2 pints blueberries with ½ cup sugar in a pot. Heat mixture on medium heat, stirring occasionally, until juices form and start to simmer. Turn off heat and allow to cool. Mix flour, baking powder, 2 Tbsp sugar, lemon zest and salt. Cut in the butter with a pastry cutter. Make a well in center and add egg and milk. Mix just until moist. Flour working surface and turn dough out on it. Form 8 round biscuits either by shaping or cutting the dough. Work the dough as little as possible to avoid it becoming tough. Grease a baking sheet and position biscuits on it. Bake 15-20 minutes at 425°F. Serve with blueberry sauce and top with fresh berries and Lochmead whip cream!