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Fresh Blueberry Shortcake
Blueberry Shortcake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Blueberry Shortcake - easy to make and delicious. The perfect end to a summer meal is with fresh blueberries and real whipped topping to twist a classic shortcake. It's one light dessert recipe that's sure to delight.

Course: Dessert
Cuisine: American
Servings: 8
Author: Tammi @ My Organized Chaos
  • 2 cups BC Blueberries {fresh or frozen}
  • 1 can Pillsbury Flaky Rolls
  • ¼ cup Butter melted
  • ¼ cup + ½ cup Sugar
  • 1 tsp Lemon juice
  • ¼ cup + 1 tbsp Water
  • 1 tsp Ginger powder
  • 1 tbsp Cornstarch
  • Frozen Whipping Cream {like Cool Whip} as desired
  1. In a saucepan - place the blueberries, ginger, ¼ cup sugar, lemon juice and ¼ cup of water. Bring to a boil, and then reduce heat to simmer.
  2. Open can of biscuits and arrange on a parchment lined baking sheet. Preheat oven to 375.
  3. Brush biscuits with melted butter. Place the ½ cup of sugar in a bowl and drop/roll the biscuits in the sugar to coat.
  4. Bake the biscuits for approximately 10 – 12 minutes or until they are golden brown and baked through. Let cool.
  5. While the biscuits are baking, combine the cornstarch and 1 tbsp of water into a slurry, and add to the simmering blueberry mixture. When the blueberry mixture thickens, remove from heat and let cool.
  6. For assembly, cut a biscuit in half. Spoon approximately 3 tbsp of blueberry mixture onto one half of the biscuit. Follow with a large dollop of cool whip. Top with the other half of the biscuit and serve.
  7. Enjoy!