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U.S. Highbush Blueberry Council

Blueberry Shortcake
Blueberry Cassis Shortcakes

While it may look laborious, this Blueberry Shortcake is actually quite simple to make. What’s our secret? Just heat fresh blueberries with your favorite jelly in the microwave and pour the mixture over this soft, flaky shortcake. Top your Blueberry Shortcake with sweetened whipped cream or whipped topping for a decadent dessert.

Ingredients

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1-¼ cups heavy (whipping) cream
  • 1 tablespoon melted butter (optional)
  • 2 cups fresh blueberries
  • 1⁄3 cup blueberry or other fruit jelly
  • ¾ cup sweetened whipped cream or whipped topping

Instructions

  1. Preheat oven to 400°F
  2. Spray a 9-inch square baking pan with nonfat cooking spray
  3. In a medium-sized bowl, combine flour, sugar, baking powder and salt
  4. Stir in cream to form a dough
  5. Pat dough evenly on the bottom of the pan
  6. Bake until the top is golden brown, about 18 minutes
  7. If desired, brush the top with butter after 15 minutes
  8. Cool shortcake slightly
  9. Cut in six rectangles
  10. Cut each one diagonally in half
  11. In a microwaveable bowl, combine berries and jelly
  12. Microwave on high until jelly melts, about 45 seconds
  13. To serve: Place one triangle on each dessert plate
  14. Top triangles with two-thirds of the berries and the whipped cream, dividing equally
  15. Prop remaining triangles on top
  16. Add the remaining whipped cream and berries

Number of servings (yield): 6

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