Blueberry Shortcake

Blueberry Shortcake
Robin Miller
  • Yield: 6 servings


1/2cup fresh blueberries, rinsed and patted dry
1tablespoon granulated sugar
1teaspoon finely grated lemon zest
Cooking spray
2cups all-purpose flour
2tablespoons plus 1 teaspoon granulated sugar, divided
2teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon salt
4tablespoons unsalted butter, chilled and cut up
1teaspoon vanilla extract
1cup buttermilk
3/4cup whipped cream or whipped topping


1. Preheat the oven to 375 degrees. Coat an 8-inch square baking pan with cooking spray. In a medium bowl, combine the blueberries, 1 tablespoon sugar and lemon zest. Toss to coat the blueberries and set aside.

2. In a food processor fitted with the metal blade, or in a large bowl, combine the flour, 2 tablespoons of the sugar, baking powder, baking soda, and salt. Process (or whisk) to combine. Add the butter and process or mix with your hands until mixture resembles coarse crumbs. Blend in the vanilla. Add the buttermilk, 1/3 cup at a time, and process or mix with your hands until mixture forms a sticky dough.

3. Transfer the mixture to the prepared pan and press down to make an even layer (mixture will be sticky so use water-moistened fingers). Sprinkle the remaining teaspoon of sugar over the top.

4. Bake for 18 to 20 minutes, until golden brown and a wooden pick inserted near the center comes out clean.

5. Cool on a wire rack for 5 minutes. Cut the shortcake into six equal pieces and half each piece horizontally (as if cutting a bagel).

6. Arrange the blueberries on the bottom half of the six shortcakes. Top with 2 tablespoons whipped cream and the top piece of shortcake.