Gingered Blueberry Shortcake is a delicious and unique dessert that is sure to impress. This easy to make dessert recipe is the perfect sweet treat that will satisfy your sweet tooth and is perfect for your next summer gathering.
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❤️ Why you'll love it
Unique flavor combination: the sweet chewy crystalized ginger in the biscuits nicely compliments the fresh blueberry topping.
Seasonal dessert: fresh blueberry shortcake is a delicious and different way to enjoy seasonal berries in the summer.
Healthy option: a recipe packed with healthy nutrients. Antioxidant rich blueberries and inflammation fighting ginger, this is a dessert you can feel good about eating!
🥘 Ingredients
Fresh blueberries: look for large plump blueberries.
Granulated sugar
Fresh limes
All-purpose flour
Baking powder
Salt
Unsalted butter
Candied ginger: this is ginger that has been dried and sweetened.
Milk
Large egg: you will only need the egg white, reserve the yolk for another use.
Coarse sugar: has a larger granule and is idea for topping baked goods.
Whipped cream: I used pressurized canned whipped topping.
🔪 Instructions
- Preheat oven to 400°F.
- Combine blueberries, sugar, and lime juice in a medium saucepan over medium-low heat. Cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
- Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal.
- Transfer flour mixture in a large bowl. Add milk, stirring just until moist. Turn shortcake dough out onto a lightly floured surface. Press into a 7-inch circle and using a sharp knife, cut into 8 wedges. Place wedges 1 inch apart on a baking sheet.
- In a small bowl, whisk together the egg white and 1 tablespoon water. Using a silicone pastry brush, lightly brush tops of wedges with egg white mixture and sprinkle evenly with turbinado sugar.
- Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
- Serve warm topped with blueberry mixture and whipped topping.
🥄 Equipment
Mixing bowls
Mixing spoons
Baking sheet
Food processor: can use a pastry blender, it will just take a little longer to make the shortcake.
Parchment paper: or silicone baking mat
Chef knife
Wire cooling rack
🥫Storage
Room temperature: store biscuits in an airtight container up to 4 days. Berry topping should be refrigerated only.
Refrigerate: store blueberry topping in an airtight container up to 4 days.
Freeze: freeze biscuit and blueberries in separate freezer safe containers up to 3 months.
Reheat: warm thawed biscuits and blueberry topping in the microwave 10-15 second to remove the chill.
📖 Variations
- Add more intense lime flavor by adding lime zest to the blueberry mixture.
- Substitute blackberries for the blueberries.
💭 Tips
- Don't overwork the biscuit dough. Stir until it is just coming together and then fold dough until it takes shape. It should not take much working of the dough to take shape.
📚 Related Recipes
These Strawberry Shortcake Dessert Shooters are fun single serving sizes.
Blueberry Coffee Cake is perfect for weekend brunch.
These Blueberry Cookies with Lemon Glaze are my favorite cookie recipe!
Blueberry fans will love my top 10 best blueberry recipes.
🍽 Serve with..
Serve ginger biscuits warm with blueberry topping and whipped cream or a scoop of vanilla ice cream.
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📖 Recipe
Gingered Blueberry Shortcake
Equipment
- Parchment Paper or silicone baking mat
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Ingredients
- 4 cups blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- 9 ounces all-purpose flour about 2 cups
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter , chilled and cut into small pieces
- 3 tablespoons minced crystallized ginger
- ¾ cup 2% reduced-fat milk
- 1 large egg white
- 1 tablespoon water
- 1 tablespoon coarse sugar
- whipped topping (optional)
Instructions
- Preheat oven to 400°F.
- Combine blueberries, sugar, and lime juice in a medium saucepan over medium-low heat. Cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
- Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal.
- Transfer flour mixture in a large bowl. Add milk, stirring just until moist. Turn shortcake dough out onto a lightly floured surface. Press into a 7-inch circle and using a sharp knife, cut into 8 wedges.
- Place wedges 1 inch apart on a baking sheet. In a small bowl, whisk together the egg white and 1 tablespoon water. Using a silicone pastry brush, lightly brush tops of wedges with egg white mixture and sprinkle evenly with turbinado sugar.
- Bake for 20 minutes or until golden brown. Cool on a wire rack.
- To serve, split shortcakes in half horizontally. Spoon ⅓ cup berry mixture over each bottom half. Top with whipped topping and cover with shortcake tops.
Terri says
Oh my! A gingered shortcake! What a great idea! It looks wonderful. Thanks for sharing the recipe.
Wenchzilla says
Thanks for posting this. It was a big hit at my house!
the happy couple says
what a great twist on a classic! excellent idea.
Tangled Noodle says
I've been seeing strawberry shortcakes all over the blogosphere recently so it's refreshing to see a different take! This looks marvelously delicious.