New This Month

Blueberry Shortcake

  • Servings: 4


  • 1 pint blueberries
  • 2 tablespoons superfine sugar
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon plus a pinch of granulated sugar
  • Kosher salt
  • 2 tablespoons cold butter, cut into small pieces
  • 2 tablespoons low-fat buttermilk
  • 12 almond slivers
  • 1 cup vanilla nonfat yogurt


  1. Preheat the oven to 375 degrees.

  2. Combine the blueberries with the superfine sugar and set aside.

  3. In a mixing bowl, sift together the flour, baking powder, pinch of sugar, and pinch of salt. With a pastry blender or fork, fold in the butter, mixing until it resembles coarse meal. Add the buttermilk and blend with a fork just until combined.

  4. On a lightly floured surface, pat the dough into a 4-inch square. (It should be about 1/2 inch thick.) Cut 4 biscuits with a 2-inch cutter. Place on a parchment-lined baking sheet, sprinkle with sugar, and top each with 3 almond slivers. Bake for 15 minutes, until golden.

  5. Cut the biscuits in half. Add the yogurt to the blueberries and stir to combine. Place a quarter of the berries on top of one half of each biscuit, and top with the other biscuit halves.

Reviews Add a comment

  • caegan
    16 JUL, 2012
    I substituted garbanzo flour to make the shortcakes gluten free, and I also topped them with lemon curd. It's a fresh, not-to-sweet summer dessert!