Breakfast Blueberry Shortcake!
Imagine strawberry shortcake...but with blueberriesss
Hello! and welcome back! 🫶🌸
Recently, Mena and I have been testing so many of our recipes. Just a couple weeks ago we made our blueberry shortcake with convenient “one pan” biscuit-cake for the shortcake. We honestly did not expect it to work because biscuits require specific instructions to actually work.
I was so happy when I saw how many of you loved the blueberry shortcake photography when I posted the recipe poll. I really tried to make the top look pretty :)
At first, I was going to just plop a little spoon of blueberry filling over each scored piece of shortcake, but realized it still looked kind of boring (?). So I took a toothpick and pulled the blueberries vertically and horizontally, then diagonally both ways to make a pattern. I guess that did it. The best thing about this shortcake was how it just got better then longer it sat! The first day we had it, it had a very rich, buttery taste from the biscuit and the heavy cream in the whipped cream topping. As it chilled over the days, the biscuit slowly absorbed the sugars and flavor from the blueberry filling and the whipping cream got firmer and sweeter.
The reason that we categorized this as a breakfast rather than a dessert is because, first of all, this is homemade and we always keep our sugar low when possible! So the blueberry filling really relies on the natural sugars from the blueberries, with of course, a little sugar added while it cooks (because this is still a treat!). What really helps it get sweeter, is sitting in the fridge…longer…for more days.
Oh! And another suggestion! After tasting it I told Mena, “a little lemon juice or zest in the biscuit would really make the blueberry flavor pop!” So if you’d like to, you could add a teaspoon of lemon juice or some lemon zest in the biscuit batter.
That also reminds me…the biscuit will be a batter! Not a dough. It will be runny, BUT I guarantee you it will come out of your oven tasting just like a biscuit. Trust the process…
Equipment for this recipe:
