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U.S. Highbush Blueberry Council

Double Blueberry Shortcakes
Double Blueberry Shortcakes


  • 1⁄3 cup plus 1 tablespoon sugar, divided
  • 4 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Pinch of ground cinnamon
  • 2-½ cups fresh or frozen blueberries, slightly thawed if frozen*
  • 6 blueberry Biscuits
  • ½ cup heavy cream

Blueberry Sauce Instructions

  1. In a medium saucepan combine ½ cup water, 13 cup of the sugar, the cornstarch, ½ teaspoon vanilla, salt and cinnamon
  2. Cook over medium-high heat, stirring constantly, until boiling
  3. Boil and stir about 1 minute longer
  4. Stir in blueberries
  5. Cook until blueberries are glazed, about 30 seconds
  6. Transfer to a bowl
  7. Refrigerate covered, until cold about 1 hour
  8. Meanwhile, make Blueberry Biscuits
  9. To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and ½ teaspoon vanilla until stiff peaks form
  10. Set aside
  11. Cut 6 blueberry biscuits horizontally in half
  12. On 6 serving plates place the bottom halves of biscuits
  13. Top each with a rounded 13 cup blueberry sauce and 2-½ tablespoons whipped cream
  14. Cover with muffin tops

Blueberry Biscuits Instructions

  1. Preheat oven to 450°F
  2. In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt
  3. Using a pastry blender or 2 knives cut 13 cup butter into flour mixture until butter resembles small peas
  4. Stir in ¾ cup milk just until blended
  5. Add ½ cup fresh or frozen “hard” blueberries, stirring until just combined
  6. On a lightly floured work surface pat or roll dough to a ½-inch thickness
  7. Using a 2-½-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits
  8. Place on ungreased cookie sheet about 1 inch apart
  9. Bake until golden, 12 to 15 minutes
  10. Transfer biscuits to wire rack to cool


If using frozen blueberries reduce water to 13 cup

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