Blueberry Shortcake

This recipe for blueberry shortcake is vanilla ice cream and homemade blueberry sauce sandwiched between lemon shortcake and finished off with whipped cream. This easy and elegant dessert is perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 697kcal

Author Sara Welch

Ingredients

3 cups of Blue Bunny® Homemade Vanilla ice cream

For the whipped cream

1/2 cup heavy cream
2 tablespoons granulated sugar

For the shortcakes

2 cups all purpose flour
1 tablespoon baking powder
4 tablespoon sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter cut into cubes
3/4 cup heavy cream
2 egg divided use
zest of 1 lemon
2 tablespoons coarse sugar (optional)

For the blueberry sauce

3 cups fresh blueberries divided use
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
Optional garnish: fresh mint sprigs

Instructions

For the shortcakes:
Preheat the oven to 400 degrees. Place the flour, baking powder, sugar, salt, and butter in a food processor. Pulse for 5 seconds at a time until the mixture resembles coarse sand.
Transfer the mixture to a large bowl. Add 1 egg, cream and lemon zest; mixing the until a dough is formed.
Place the dough on a floured surface and form it into a ball. Flatten the dough until you end up with a disc that's approximately 1 inch tall.
Cut the disc diagonally to form 6 triangles. Beat the second egg in a small bowl and brush the tops of the shortcakes with the egg. Sprinkle the coarse sugar evenly over the tops (this is optional but it looks really pretty!).
Bake on a baking sheet lined with parchment paper for 15-18 minutes or until golden brown. Let cool for 5 minutes then remove the shortcakes from the baking sheet and cool on a wire rack. While the shortcakes are in the oven, prepare the blueberry sauce and whipped cream.
For the blueberry sauce:
Combine 2 cups of the blueberries, sugar and lemon juice in a pot. Place the pot over high heat, boil for 3-4 minutes or until blueberries have just started to break down. Mix together the cornstarch with 1 teaspoon cold water. Add the cornstarch mixture to the blueberries and boil for 1 additional minute until sauce thickens slightly. Remove from heat and stir in the remaining cup of blueberries; set aside to cool.
For the whipped cream:
Place 1/2 cup heavy cream in the bowl of a mixer; beat with a whisk attachment until stiff peaks form; add 2 tablespoons of sugar and beat for an additional 30 seconds to combine.
To assemble:
Using a serrated knife, slice the shortcakes in half. Place 1/3 cup of blueberry sauce onto the bottom of each shortcake and top with 1/2 cup of ice cream. Add the top piece of the shortcake.
Place a dollop of whipped cream on top and serve, garnished with mint sprigs and lemon slices if desired.

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