Homemade Blueberry Shortcakes (Print Version)
# Ingredients:
→ For the Blueberry Sauce
01 -
3 tablespoons water
02 -
4 teaspoons cornstarch
03 -
⅓ cup sugar
04 -
½ teaspoon vanilla extract
05 -
pinch ground cinnamon
06 -
2½ cups blueberries, fresh or frozen and thawed
→ For the Shortcakes
07 -
2¾ cups all-purpose flour
08 -
1 tablespoon granulated sugar
09 -
2 teaspoons salt
10 -
2½ teaspoons baking powder
11 -
½ teaspoon baking soda
12 -
1 cup cold unsalted butter
13 -
¾ cup buttermilk
14 -
¾ cup blueberries, fresh or frozen and thawed
15 -
1 large egg, for egg wash
16 -
Fresh whipped cream, for serving
# Instructions:
01 -
Combine water, cornstarch, sugar, vanilla, and cinnamon in a saucepan. Bring to boil, add blueberries, and cook until thickened. Cool completely.
02 -
Mix dry ingredients, cut in cold butter until pea-sized. Add buttermilk and blueberries to form shaggy dough.
03 -
Press dough into square, cut into 4 pieces, stack and roll. Repeat process twice more. Cut with 2½-inch round cutter.
04 -
Freeze biscuits 15 minutes. Brush with egg wash and bake at 425°F for 15 minutes until golden brown.
05 -
Split cooled biscuits, fill with blueberry sauce and whipped cream before serving.
# Notes:
01 -
Can use fresh or frozen blueberries
02 -
Best served same day
03 -
Sauce can be made ahead