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.
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.