Our simple recipe simmers fresh blueberries, makes homemade biscuits, and tops it all off with whipped cream.
Thank goodness they’re such good brain food!
(These days my brain needs all the help it can get.)
Elise Bauer
My twelve-year-old nephew is in town which is the perfect excuse to makeshortcakeof any variety.
This way more juices are released.
This recipe makes a lot of blueberry topping.
If you find you have leftover, it’s great over ice cream, or better yet,pancakes.
More Blueberry Recipes We Love
Blueberry Shortcake
*The egg is optional.
Heat until the sugar has melted and the mixture is just barely coming to a simmer.
Use a potato masher to mash some of the berries to help release their juices.
Remove from heat and let come to room temp.
In a small bowl mix the egg, whipping cream, and vanilla extract.
Form a well in the center of the dry ingredients and pour the wet mixture into it.
Stir with a fork just until the dough barely comes together.
Do not over mix or your biscuits will be tough.
Turn the dough out onto a clean, lightly floured surface.
Form the dough into a large pancake shape, about 3/4 to 1-inch thick.
you could also cut the biscuits into squares if that’s easier.
Remove from the oven and let cool on a baking rack.
Spoon the berries over biscuits that have been broken open, and top with whipped cream.
Did you love this recipe?
Let us know with a rating and review!
