These Blueberry Shortcakes are a beautiful and delicious dessert that is simple to make. I topped mine with fresh blueberries, lemon glaze, and a sprinkle of confectioners’ sugar for an extra special finishing touch.
Yes, my friends, today I have another easy and delicious dessert to share with you. I couldn’t be more excited about how these Blueberry Shortcakes look and taste. I think you’re going to love them as much as I do.
I was inspired to make these Blueberry Shortcakes after I found this gorgeous shortcake pan. If you’ve been following me for some time, you know have a thing for specialty cake pans. (In fact, I recently shared a post with all of my specialty cake recipes. You can find that here.)
As soon as I saw this pan online, I knew I needed it in my collection. The shape of the cake molds reminds me of those little shortcake dessert shells you sometimes see in the bakery section of the grocery store. I knew this pan would be extremely useful because the little cakes can be filled with lots of different things: fresh fruit, custard, jam, ice cream, pudding,… just to name a few. Not surprisingly, this pan is already a new favorite, so you’re likely to see more recipes that use it.
Once my pan arrived, I was ready to whip up these Blueberry Shortcakes. Here’s how to make them.
Oh! And if you like my garden-inspired table setting, I’ve shared all the details here. I even provided my no-fail tips for styling a beautiful table setting for any occasion, holiday, or celebration!
How to Make Blueberry Shortcakes:
Although these Blueberry Shortcakes look complex, in reality, they’re pretty simple to make.
The first step is to prepare the pan. For an intricate pan like this one, I start by spraying the molds with baking spray. Then, I add some all-purpose flour to each cavity, shake it around, and discard the excess.
Next, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Then add in the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently stir in the fresh blueberries. (You’ll find the full ingredient list and instructions in the printable recipe card below.)
Now spoon the mixture in the prepared cake pan and pop it in the oven. I told you this was easy!
Quick note: I recommend placing a sheet pan under the cake pan to catch any batter that may spill over. I overfilled my molds so I had some batter run over. That wasn’t fun to clean up.
When the shortcakes are done, let them cool in the pan. This will ensure they come out easily. Once cooled, gently loosen each cake with your finger; then invert the plan to release the cakes.
I realize I went overboard with the garnishes, but I think the results are gorgeous.
You could simply top these with fresh blueberries and whipped cream, and they’d be equally tasty.
I added a few extra steps. First, I topped the shortcakes with blueberries. Then I drizzled them with a lemon glaze (recipe included below). After that, I sprinkled on confectioners’ sugar and added a pinch of lemon zest. Voila!
More Delicious Blueberry Recipes:
- Mini Blueberry Cheesecakes
- Really Good Blueberry Muffins
- Blueberry Boy Bait
- Wild Blueberry Grunt
- Mini Skillet Blueberry Pies
And that’s it, my friends. Easy and delicious Blueberry Shortcakes! I liked them so much that I made more. This time, though, I left the blueberries out and served them up strawberry shortcake style. They were so-o-o good. I’ll share that recipe with you soon.
I hope you enjoyed these Blueberry Shortcakes. It’s a fun way to use this specialty cake pan.
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Blueberry Shortcake Recipe:
- 1 cup flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/3 cup butter - softened
- 1/2 cup milk
- 1 egg
- 3/4 cup fresh blueberries
- Optional: lemon glaze, lemon zest, more fresh blueberries, powdered sugar, and whipped cream for serving
- Begin by preheating the oven to 350 degrees F.
- Next, coat the cake pan with baking spray. For more intricate pans, spray with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
- The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently stir in the fresh blueberries.
- Divide the batter evenly among the prepared cavities in the mold pan. Each cavity should be about 3/4 full. In case there are any drips, set the pan on a baking sheet while putting the batter in the cavities. Then place the pan into the preheated oven.
- Bake the little cakes for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers: then invert the pan to release the cakes.
- To serve, top each cake with blueberries. Then drizzle with lemon glaze (recipe below) and sprinkle with lemon zest and confectioners' sugar. For an added treat, serve with freshly whipped cream.