Plump, juicy blueberries meet the perfect touch of lemon to create the perfect Blueberry Shortcake. Move over, strawberry, there’s a new shortcake in town!
*Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Are you ready for an amazing recipe? Blueberries are my all-time favorite fruit, so it’s no wonder I’ve replaced strawberries with them in this classic dessert. By simply making a few tweaks to a homemade biscuit mix and some easy homemade whipped cream, you can make this delicious dessert.
Confession: I’m not very good at keeping fresh anything in the house. I prefer to buy-it-as-I-need-it. Because or this, I never seem to have a lemon or lime when I need one, so, I just keep a bottle of Nielsen-Massey lemon extract and I’ve always got what I need. FYI, their pure vanilla extracts are the best!
I guess the real reason I changed up this classic is because I’m not exactly a huge fan of strawberries. Oh, I’ll eat the plain, dipped in sugar or covered in chocolate, but they just aren’t appealing to me with shortcake. To each his {or her} own, right?
Plump, juicy blueberries meet the perfect touch of lemon to create the perfect Blueberry Shortcake. Move over, strawberry, there's a new shortcake in town!
20 minPrep Time
22 minCook Time
42 minTotal Time
Yields 6
Ingredients
- 2 cups homemade biscuit mix
- 1/2 cup cold water
- 1 teaspoon ground cinnamon
- 2 cups fresh or frozen blueberries
- 3 Tablespoons water
- 1/4 cup granulated sugar
- 1 teaspoon lemon extract {I use Nielsen-Massey, my favorite}
Instructions
- Preheat oven to 450º
- In a medium bowl, combine biscuit mix, water and cinnamon until mix is moistened and a soft dough forms
- On a lightly floured cloth covered board, smooth dough into a ball
- Lightly knead five times
- Roll dough in a 1/2 inch thick rectangle
- Using a 2- 2 1/2 inch circle cutter, cut out 12 biscuits
- Bake on an ungreased cookie sheet until golden brown, about 12 minutes
- Remove from cookie sheet and let cool
- Combine half of the berries, water, sugar and lemon extract in a medium saucepan
- Cook 10 minutes over medium heat
- Add remaining berries and cook another 5 minutes, stirring frequently
- Cut each biscuit in half horizontally
- Place one biscuit half on an individual serving plate and top with 1 Tablespoon compote
- Top with a second half biscuit and then another Tablespoon compote
- Repeat until you have 6 individual blueberry shortcakes
- Top each with some easy homemade whipped cream , if desired
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