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Blueberry Shortcake

Blueberry Shortcake

6 portions


  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups heavy (whipping) cream
  • 1 tablespoon melted butter (optional)
  • 2 cups fresh blueberries
  • 1/3 cup blueberry or other fruit jelly   
  • 3/4 cup sweetened whipped cream or whipped topping



Preheat oven to 400°F.  Spray a 9-inch square baking pan with nonfat cooking spray.  In a medium-sized bowl, combine flour, sugar, baking powder and salt.  Stir in cream to form a dough.  Pat dough evenly on the bottom of the pan.  Bake until the top is golden brown, about 18 minutes; if desired, brush the top with butter after 15 minutes.  Cool shortcake slightly; cut in six rectangles. Cut each one diagonally in half.  In a microwaveable bowl, combine berries and jelly; microwave on high until jelly melts, about  45 seconds. To serve: Place one triangle on each dessert plate. Top triangles with two-thirds of the berries and the whipped cream, dividing equally.  Prop remaining triangles on top; add the remaining whipped cream and berries.