Quick Blueberry Shortcakes - Sweet Summer Treat
Whip up these easy blueberry shortcakes with fluffy biscuits, a rich blueberry topping, and airy whipped cream. Great for a sunny afternoon or after dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmelt.com.
Cooking tools:
- Cookie cutter
- Rolling pin
- Pastry brush
- Cooling rack
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Spatula
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Chef's knife
- Spoon
- Freezer
Ingredients
- Pinch of ground cinnamon
- 2½ cups blueberries (fresh or thawed if frozen)
- 4 teaspoons cornstarch
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 3 tablespoons water
- 1 tablespoon sugar
- 2 teaspoons salt
- ¾ cup cold buttermilk
- 2¾ cups flour (all-purpose)
- ¾ cup blueberries (fresh or thawed if frozen)
- ½ teaspoon baking soda
- 2½ teaspoons baking powder
- 1 cup unsalted butter, chilled
- 1 large egg (to brush on top)
- Whipped cream (to serve)
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