Blueberry Shortcakes Easy (Print Version)
# Ingredients:
→ Blueberry Topping Ingredients
01 -
Pinch of cinnamon powder
02 -
½ teaspoon vanilla flavoring
03 -
⅓ cup granulated sugar
04 -
3 tablespoons plain water
05 -
4 teaspoons cornstarch
06 -
2½ cups of fresh or thawed frozen blueberries
→ What You Need for the Shortcakes
07 -
¾ cup buttermilk
08 -
1 tablespoon plain sugar
09 -
2¾ cups regular flour
10 -
1 cup chilled unsalted butter
11 -
2 teaspoons table salt
12 -
Half a teaspoon of baking soda
13 -
2½ teaspoons baking powder
14 -
1 large egg to brush on top
15 -
¾ cup fresh or thawed blueberries
16 -
Whipped cream to serve
# Instructions:
01 -
Stir together water, sugar, cornstarch, vanilla, and cinnamon in a pot. Heat it up, toss in blueberries, and let it thicken. Let it cool down entirely.
02 -
Blend together the dry stuff, mix in cold butter till crumbly, then stir in blueberries and buttermilk to get a rough dough.
03 -
Flatten dough into a square, slice into four, stack pieces, then roll flat. Do this three times and cut rounds with a 2½-inch cutter.
04 -
Chill the cuts for 15 minutes in the freezer. Give them an egg wash, pop them in an oven at 425°F, and bake till browned, about 15 minutes.
05 -
Cut cooled biscuits open, fill them with your blueberry mixture and some whipped cream, and they’re good to serve.
# Notes:
01 -
Fresh or frozen blueberries work fine
02 -
Tastes best when eaten the same day
03 -
You can prep the topping ahead of time