September 21, 2023

Blueberry Shortcake with Vanilla Chantilly Cream

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Let me tell you about my cherished Blueberry Shortcake! It’s a beloved family favorite, a slice of pure comfort and nostalgia. You start with a buttery, homemade shortcake that’s soft on the inside with a lovely golden crust on the outside. The secret is in the flakiness of the dough. It’s like a warm hug from the oven.

And then, the blueberries! I love using the freshest, juiciest blueberries I can find, whether they’re handpicked from our friend’s farm or sourced locally. These little bursts of sweetness are nestled between each layer, creating a symphony of flavors and textures that dance on your taste buds.

But what truly makes it a masterpiece is when I top it with a dollop of homemade Chantilly Cream, infused with just a touch of vanilla for that extra bit of love. It’s airy, creamy, and utterly irresistible.

Whether it’s a cozy family dinner or a neighborhood potluck, my Blueberry Shortcake is always a hit. It’s the dessert that brings folks together and leaves them with smiles and satisfied bellies. So, if you’re ever in need of a classic treat that’ll warm hearts and fill tummies, don’t hesitate to ask for my Blueberry Shortcake recipe, dear. It’s a little slice of heaven.

Blueberry Shortcake with Vanilla Chantilly Cream

Let me tell you about my cherished Blueberry Shortcake! It's a beloved family favorite, a slice of pure comfort and nostalgia. You start with a buttery, homemade shortcake that's soft on the inside with a lovely golden crust on the outside. The secret is in the flakiness of the dough. It's like a warm hug from the oven.

Print Recipe

Servings 8 Servings

Ingredients

2 cups self-rising flour 266gI used White Lily self-rising flour
1/3 cup granulated sugar 66g
1-1/4 teaspoons lemon zest divided
6 tablespoons cold unsalted butter cubed
3⅔ cups small fresh blueberries divided
1/3 cup plus 2 tablespoons whole buttermilk divided
1 large egg
1 teaspoon vanilla bean paste

Lemon Sugar Drizzle

½ cup confectioners’ sugar
1 tablespoon fresh lemon juice

Garnish

lemon zest

Chantilly Whipped Cream

8 oz cold cream cheese
2 cups cold heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla bean paste

Instructions

Preheat oven to 400°. Lightly spray an 8-well cast-iron wedge pan with baking spray with flour.
In a large bowl, whisk together flour, granulated sugar, and 1 teaspoon zest. Using a pastry blender, cut in cold butter until mixture is crumbly. Gently stir in ⅔ cup blueberries. In a small bowl, whisk together ⅓ cup buttermilk, egg, and vanilla. Make a well in center of flour mixture; add buttermilk mixture, stirring until moistened. Add remaining 2 tablespoons buttermilk, if needed. (Dough will be sticky.)
Turn out dough onto a lightly floured surface. Using floured hands, pat dough into a 7-inch circle. Cut into 8 wedges. Place dough in prepared wells, pressing into place.
Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes. Let cool in pan for 10 minutes. Run a knife between shortcakes and edges of pan; gently remove. Let cool on a wire rack for 30 minutes.
In a small bowl, whisk together confectioners’ sugar, lemon juice, and remaining 1/4 teaspoon zest. Drizzle glaze over shortcakes. Serve with Chantilly Whipped Cream and remaining 3 cups blueberries. Garnish with zest, if desired.
Chantilly Whipped Cream
Place a medium bowl and mixer beaters in refrigerator until very cold.
Whisk cream cheese until smooth. Add cream, vanilla and sugar to chilled bowl, and beat with a mixer at high speed until thickened. Serve immediately.