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Blueberry Shortcakes
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2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/3 cup cold Land O Lakes® Butter, cut into chunks

3/4 cup milk

1 large Land O Lakes® Egg (white only)

2 teaspoons coarse grain sugar or sugar

Blueberry Sauce

1/4 cup water

2 teaspoons cornstarch

2 cups blueberries

3/4 cup sugar

1 tablespoon lime juice


2 cups Land O Lakes® Heavy Whipping Cream, sweetened, whipped

How to make

  1. STEP 1

    Heat oven to 450°F.

  2. STEP 2

    Combine flour, 1/4 cup sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms a ball.

  3. STEP 3

    Knead dough 5 times on lightly floured surface until smooth. Roll out to 9x6-inch rectangle, 1/2 inch thick. Cut dough into 6 (3x2-inch) rectangles. Place onto parchment-lined baking sheet.

  4. STEP 4

    Beat egg white with fork in bowl until well beaten. Brush over tops of shortcake; sprinkle with 2 teaspoons coarse sugar. Bake 10-12 minutes or until lightly browned. Cool slightly. Split in half.

  5. STEP 5

    Combine water and cornstarch in saucepan until well mixed. Add blueberries, 3/4 cup sugar and lime juice. Cook over medium heat, stirring occasionally, 6-8 minutes or until mixture comes to a boil. Continue cooking 1 minute; remove from heat. Cool completely.

  6. STEP 6

    Place bottom half of shortcakes onto individual dessert plates; top with whipped cream, 1/4 cup blueberry sauce and top half of shortcakes. Dollop each with additional whipped cream.

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