Blueberry Shortcakes

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Transform your dessert repertoire with a refreshing spin on a beloved classic. Our Blueberry Shortcakes, topped with a lemon glaze, offer a delightful alternative to the usual strawberry variety. This effortless recipe leads to a stunning dessert that’s just as home at a casual picnic as it is at an elegant summer brunch.

Homemade Blueberry Shortcakes on a white platter on a table.

Yes, my friends, 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. So much deliciousness.)

shortcake pan on quartz countertop.

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. In fact, I used it to make these strawberry shortcakes and strawberry rhubarb shortcakes.

close up of Homemade Blueberry Shortcakes.

Why You’ll Love This Recipe

  • These are so simple to make. Once the little cakes are made, they are really easy to assemble and the results speak for themselves.
  • It’s a unique take on a classic. We all know and love strawberry shortcakes, so why not take that idea and put a spin on it with blueberries.
  • They are a light and fresh dessert. I love a decadent dessert as much as the next person, but sometimes isn’t nice to have something light and refreshing. These are perfect for Mother’s Day or Easter.

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!

Homemade Blueberry Shortcakes on a dining table decorated for spring.

Ingredients:

My guess is that you may already have the ingredients you need to make these blueberry shortcakes.

  • All-purpose flour: A versatile staple for baking, all-purpose flour provides the essential structure for your shortcakes.
  • Granulated sugar: This common sweetener lends a delightful sweetness to the shortcakes, balancing the flavors.
  • Baking powder: A leavening agent, baking powder helps the shortcakes rise and achieve a light, fluffy texture.
  • Kosher salt: With its pure flavor, kosher salt enhances the overall taste profile of the dessert.
  • Vanilla: Adding a rich and aromatic depth, vanilla complements the sweetness of the shortcakes.
  • Butter: Butter contributes a rich, creamy element to the texture while also adding a luxurious flavor.
  • Milk: Milk adds moisture and tenderness to the dough, making the shortcakes soft and delectable.
  • Egg: The egg binds the ingredients together, providing structure and a golden hue once baked.
  • Blueberries: Fresh blueberries burst with flavor, adding a juicy, tangy contrast to the sweet shortcakes.

To serve, I recommend a lemon glaze (recipe included in the printable recipe card below), lemon zest, more fresh blueberries, powdered sugar, and whipped cream for serving. However feel free to serve these any way you’d like.

close up of single Blueberry Shortcake on a plate with a fork.

How to Make

Although these Blueberry Shortcakes may look complex, in reality, they’re pretty simple to make. You can get the full ingredient list and instructions in the printable recipe card at then end of this post.

  1. 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.
  2. Next, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Then add in the vanilla, softened butter, milk, and egg.
  3. With an electric mixer, beat on medium speed for about two minutes. Gently stir in the fresh blueberries.
mixing bowl with cake batter, egg, stick of butter, and mixer.
  1. Now spoon the mixture in the prepared cake pan and pop it in the oven.

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.

Homemade Blueberry Shortcakes in baking pan before baking.
  1. 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.

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Homemade Blueberry Shortcakes on a cooling rack.
hang piping lemon glaze onto Homemade Blueberry Shortcakes.
  1. Next 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!
Six Homemade Blueberry Shortcakes on a white platter.

Recipe Variations

  • I topped my blueberry shortcakes with a bunch of blueberries, lemon glaze, lemon zest, and powdered sugar. You could simply top these with fresh blueberries and homemade whipped cream, and they’d be equally tasty.
  • Try different fruit or berries. I think these would be equally delicious with blackberries, raspberries, or even pineapple.
  • Skip the fruit all together and try making red velvet or chocolate shortcakes.

Frequently Asked Questions

How do I remember the shortcakes from the pan?

Before adding the batter, be sure to spray generously with baking spray. 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.

Can I make the shortcakes in advance?

Yes! Bake up the cakes in advance. Store them in an airtight container. Assemble just before serving.

How do I store leftover Blueberry Shortcakes?

Leftover Blueberry Shortcakes should be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days.

Can I use frozen blueberries instead of fresh ones for the shortcakes?

Yes, frozen blueberries can be used as a substitute for fresh ones. Just make sure to add them to the dough while still frozen to prevent them from coloring the entire dough purple.

gold fork being inserted into a Homemade Blue.berry Shortcake
Homemade Blueberry Shortcakes on a white platter.

And that’s it, my friends. Easy and delicious Blueberry Shortcakes! Happy baking!

More Delicious Blueberry Recipes You’ll Enjoy

I hope you’ll bake up a batch of these blueberry shortcakes. I know you’re going to love them. If you do, please leave a comment and a 5-star rating below. 

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Learn how to make these delicious Blueberry Shortcakes! #blueberry #shortcake #dessert #recipe #shortcakes

Blueberry Shortcakes

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.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry, cake, shortcake, spring, summer
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 287kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

The cake pan I used for this recipe can be found HERE. In case you don’t have this pan or want to buy it, you could also use a muffin pan. If using a muffin pan, you may need to adjust the cooking time.
Lemon Glaze: In a bowl, whisk together 1 cup confectioners’ sugar, 1 tablespoon fresh lemon juice, and 2-3 tablespoons milk. Add the milk 1 tablespoon at a time to achieve the desired consistency.
You can find my homemade whipped cream recipe HERE.

Nutrition

Calories: 287kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 313mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg

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Recipe Rating




18 Comments

  1. Excellent! I topped with blueberry/sugar/cornstarch sauce. Had trouble removing first batch from pan but used melted butter for the next batch and they popped right out after cooling.

  2. I haven’t made this yet but when reading the recipe directions it doesn’t say anything about what pan you need to use. It just says to spray pan with backers spray. The only place I could find it being mentioned is at the beginning of your page.
    You might want to add that to your recipe. Because it doesn’t show/tell you on the recipe especially if you’ve printed it. I would have had no idea I was supposed to use.

    1. I’m not sure. I haven’t tested the recipe without eggs. I believe people often use applesauce as an egg replacement. That could be worth trying, but since I haven’t tested it, I’m not sure if / how it works.

      xo Michael

  3. Using A muffin pan would not result in A cup to fill with the berries. Any suggestions on how to successfully create this without buying the pan?

    1. This is correct. You’d just have to change your presentation. You’d have to serve the berries on the side, serve the dessert in a small dish with the blueberries around it / piled on top, etc.

      If you want a “cup” in your cake, you’ll need a special pan.

      xo Michael

    2. I made a recipe that one of mini Bundt pans was what you needed for the recipe. . I used a muffin pan but instead of just putting it the oven after you put the muffin mix in the pan, I made a ball out of foil and put it in the middle of the batter , this way it rises around it and you have a indentation that you can fill with whatever you want. I’ve also tried putting the ball in the pan before you put the batter in.

    1. I assume it would increase as they would be a bit thicker. You’d have to keep an eye on them and test for doneness with a toothpick. Maybe bake a test one before the whole batch if you want an exact idea on timing.

      xo Michael