Blueberry Blackberry Shortcakes

READY IN: 35mins
Recipe by TexasKelly

This is a GREAT summer dessert, from the July issue of Cooking Light magazine. I saw it on the cover and knew I had to make it. Blackberrys are kind of expensive here, so I just used blueberrys, and it was absolutely delicious. Also I didn't have buttermilk, so I made milk from dried milk, and to one cup of milk added 1 tbsp lemon juice, and it worked just fine.

Top Review by kristinlwilliams

These are soo good! I nice patritic treat perfect for those summer months. The shortcakes were a little flat and slightly bland, but when you add the filling and the topping, they are wonderful.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
  4. Cut in chilled butter with a pstry blender or 2 knives until the mixture resembeles coarse meal.
  5. Add buttermilk, stir just until moist.
  6. Turn dough out onto a lightly floured surface; knead lightly 4 times.
  7. Pat dough to a 1/2 inch thickness; cut with a 3 inch biscuit cutter to form 8 dough rounds.
  8. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
  9. Combine water and egg white, stirring with a whist; brush over dough rounds.
  10. Sprinkle evenly with 2 teaspoons sugar.
  11. Bake at 400 degrees for 13 minutes, or until golden.
  12. Remove from oven, and cool on a wire rack.
  13. To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice and cornstarch in a small saucepan.
  14. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
  15. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat.
  16. Cover and chill.
  17. Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
  18. Top each serving with 2 tbsp whipped cream and top half of shortcake.

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