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For the Shortcakes
- 23/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- pinch cinnamon
- 1/2 cup buttermilk
- 1/2 cup heavy whipping cream
- 2/3 cup unsalted butter, cold and cut into cubes
- 11/2 teaspoons vanilla bean paste
- 1 lemon, zested (1 teaspoon)
- 1 egg
For the Blueberry Sauce
- 2 cups blueberries
- 1/2 lemon, juiced (1 tablespoons)
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- pinch cinnamon
- Whipped cream, for serving
To Make the Shortcakes
Preheat oven to 375ºF and line two baking sheets with parchment paper.
In a small mixing bowl, combine buttermilk, heavy cream, egg, vanilla, and lemon zest. Set in the fridge until ready to use.
Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt until evenly combined.
Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.
Drizzle the chilled wet ingredients over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.
Turn the ragged dough out onto a cool lightly flour work surface and dust with flour. Gently shape the dough into a rough rectangle and fold the right half of the dough over onto the left half; repeat this process 4 more times.
Dust the top of your dough with a bit more flour and gently roll it out into 1 1/2 inch thickness. Use a biscuit cutter or the rim of a glass to cut out your shortcakes.
Place the shortcakes onto your prepared baking sheets. Brush the tops of the shortcakes with melted butter and sprinkle with coarse sugar.
Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5-10 minutes.
To Make the Blueberry Sauce
In a saucepan combine blueberries, sugar, lemon juice and cornstarch. Toss to coat everything and set over medium heat.
Bring to a simmer and allow to cook until the sauce starts to thicken, but some of the blueberries are still holding their shape. Remove from heat and stir in cinnamon; set aside until ready to serve.
Once your shortcakes have cooled slightly, use a sharp serrated knife to slice them in half. Dollop on half with a generous scoop of whipped cream and pour a couple spoon fulls of the blueberry sauce over the whipped cream. Place the top of the shortcake on top and enjoy!