I have a confession. I have a total love/hate relationship with blueberries. I LOVE fresh blueberries. They are so delicious. They taste so good to me, and I always want them included in my fruit salads if possible. But if you cook blueberries, they actually kinda nauseate me. They’re way too heavily scented once cooked for my tastes. I remember eating a blueberry muffin or two when I was younger and getting dizzy and sick due to the super heavy perfumey scent and strange flavor. So perhaps I’m emotionally scarred lol, because the thought of cooked blueberries just…doesn’t do it for me. I also avoid “berry” scented perfumes for this very reason, it’s way too heavy for my senses.
This recipe appeals to me and the blueberry lover, fresh or cooked. The shortcakes are delicious! Tender, crumbly, buttery, melt in your mouth delicious. The blueberries are tossed with raw honey and lemon zest for a deliciously sweet yet tart burst of flavor. You don’t have to use blueberries for this recipe, you can use your favorite fruit. Nobody is gonna throw you in jail if you decide to skip the blueberry lol. I actually made these same shortcakes with a combination of strawberries and blueberries with a lime flavored whipped cream, and it was bonkers. Do whatever you want baby, it’s your party 😉
I made my shortcake dough the night before I baked them, just because I wanted to give the dough a little time to rest and the butter to solidify in case it was too warm from me handling it. You don’t have to do this the night before. You can make the dough and immediately bake them with great results. Seriously. The shortcakes themselves are so buttery and moist, crumbly and the perfect foundation for just about anything. Try them with your favorite fruit.
By the way, these photos should look familiar to you seeing as how I used them for the header image you see above 😉
Beautiful! This is also the image I used in my header 😉
Sweet, buttery, crumbly, moist and perfect.
adapted from White Lily
- 2 cups self-rising flour (I used White Lily)
- ¼ cup granulated sugar
- ½ cup butter (1 stick)
- ⅓ cup half-and-half, plus 2 teaspoons to brush tops
- 1 large egg
For the blueberries:
- 2 cups fresh blueberries
- 1 to 2 tbsp honey (I used raw honey)
- 1 heaping tsp lemon zest
- 1 tsp raw sugar (optional)
- pinch of cinnamon
- Preheat oven to 450°F.
- Combine flour and 1/4 cup granulated sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture is the size of peas. Tip: I used a box grater to incorporate the butter, it’s quicker and easier. Run the butter along the largest side of the grater just as you would cheese.
- Whisk 1/3 cup half-and-half with egg. Add to flour mixture, stirring with fork just until dry ingredients are moistened.
- Turn dough onto lightly floured surface. Form into a ball; knead gently 2 to 3 times.
- Roll dough to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter, leaving as little dough as possible between cuts. Gather remaining dough and re-roll one time. Cut as described above. Discard scraps. Place 1/2-inch apart on baking sheet. Brush tops lightly with 2 teaspoons half-and-half.
- Bake 12 to 15 minutes or until golden brown.
For the blueberries:
- Mix the honey, lemon zest, sugar and cinnamon together in a small bowl. If you’re using raw honey and its really stiff and hard to stir, zap it in the microwave for about 5 seconds or so to melt it down a bit. You don’t want it extremely runny, just easy to stir. Once combined, drizzle the honey mixture over your blueberries and GENTLY toss so that every berry is coated. Pour the honey and blueberry mixture over your warm shortcakes and enjoy!