Blueberry Shortcakes
Delightful and simple dessert that combines soft cake and fresh blueberries, perfect for sharing or enjoying solo.
Ingredients
Dry Ingredients
- 1 cup flour provides structure
- 2/3 cup sugar for sweetness and moisture
- 1 1/2 teaspoons baking powder helps the cakes rise
- 1/4 teaspoon salt enhances flavor
Wet Ingredients
- 1/2 teaspoon vanilla adds aromatic depth
- 1/3 cup butter, softened contributes to moisture and richness
- 1/2 cup milk adds moisture
- 1 egg binds ingredients together
Fruits
- 3/4 cup fresh blueberries for natural sweetness and burst of flavor
Optional Toppings
- lemon glaze adds brightness
- lemon zest for fresh aroma
- more fresh blueberries for serving
- powdered sugar for a sweet finish
- whipped cream rich topping
Instructions
Preparation
- Preheat your oven to 350 degrees F. Prepare your cake pan by coating it with baking spray and sprinkling flour in each cavity.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the vanilla, softened butter, milk, and egg into the dry ingredients and mix with a mixer or wooden spoon for about two minutes until smooth.
- Gently fold in the fresh blueberries to avoid breaking them.
- Divide the batter among the prepared cavities of the cake pan, filling each about three-quarters full.
Baking
- Place the pan on a baking sheet and bake for 18 to 20 minutes until golden brown and a toothpick inserted comes out clean.
- Allow the cakes to cool completely in the pan before removing.
Serving
- Top each cake with additional blueberries, drizzle with lemon glaze, add lemon zest and a sprinkle of powdered sugar, and serve with whipped cream if desired.
Notes
Ensure the butter is properly softened and avoid overmixing to keep the cake light. Store leftovers in an airtight container for optimal freshness.