Blueberry Shortcakes Easy (Print Version)
# Ingredients:
→ For the Blueberry Sauce
01 -
4 teaspoons cornstarch
02 -
3 tablespoons water
03 -
½ teaspoon vanilla extract
04 -
pinch of ground cinnamon
05 -
⅓ cup white sugar
06 -
2½ cups of fresh or thawed frozen blueberries
→ For the Shortcakes
07 -
1 large egg for brushing
08 -
¾ cup blueberries, fresh or thawed from frozen
09 -
¾ cup buttermilk
10 -
½ teaspoon baking soda
11 -
2 teaspoons salt
12 -
2½ teaspoons baking powder
13 -
1 tablespoon sugar
14 -
2¾ cups all-purpose flour
15 -
1 cup unsalted butter, chilled
16 -
Whipped cream for topping
# Instructions:
01 -
In a saucepan, stir together vanilla, cinnamon, cornstarch, sugar, and water. Heat until it starts bubbling. Toss in blueberries and cook until thickened. Let it cool down fully.
02 -
Whisk your dry ingredients, then cut in the cold butter until you see small pea-sized bits. Pour in buttermilk and blueberries, then mix until it just comes together as rough dough.
03 -
Pat out dough into a square and divide into four pieces. Stack the pieces and roll out. Repeat this process two more times. Cut circles using a 2½-inch cutter.
04 -
Pop the biscuits into the freezer for 15 minutes. Brush the tops with egg wash and bake at 425°F for about 15 minutes, or until golden on top.
05 -
Split the baked biscuits after they cool. Pile on some blueberry sauce and whipped cream, then serve up and enjoy!
# Notes:
01 -
Frozen blueberries work just as well as fresh ones.
02 -
Enjoy them best when they're made fresh that day.
03 -
The sauce can be prepped ahead of time and stored.