These Roasted Blueberry Shortcakes combine the homey comfort of craggy biscuits served with fresh blueberries that get lightly roasted in the oven until they just begin to burst. The jammy berries are warmly spiced with freshly grated ginger and the sunny essence of lemon juice and zest.
Jump to:
- Roasting fruit brings out the natural sweetness
- Blueberries are a healthy source of vitamins and minerals
- California Blueberries are grown throughout the state
- Blueberry harvest runs from April through June in California
- Roasted blueberries and shortcakes combine in 1 delightful dessert
- More blueberry recipes from Baking The Goods
- Recipe
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Roasting fruit brings out the natural sweetness
If you have never made or experienced roasted fruit before, you are in for a real treat. By roasting blueberries on a baking sheet under the heat of the oven, the natural sweetness is softly coaxed out of the fruit. Giving it a more concentrated and jammy flavor, in a similar way to pie filling. Roasting blueberries gives this Roasted Blueberry Shortcakes recipe a uniquely elegant layer of flavor.
In the past I have roasted strawberries and rhubarb in my Strawberry Rhubarb Shortcake with Whipped Mascarpone recipe. I've also used this method to roast grapes, check out my Roasted Grape Goat Cheese Tart, a recipe that teeters in that space between sweet and savory. And I have gone all in on the savory side with a Roasted Tomato Whipped Feta Dip. Remember, tomatoes are considered a fruit too!
Blueberries are a healthy source of vitamins and minerals
I, for one, can't get enough fresh blueberries every spring and summer. They have just the right balance of natural sweetness and mild tartness hidden under a taut and tender skin. That burst of juicy flavor in each berry bite is an undeniable delight. I'm not sure if there is any science behind it but I swear those California Grown blueberries taste just a little bit brighter. It must be thanks to all of that that California sunshine.
Blueberries are a heart-healthy treat with just 80 calories per cup. They are loaded with vitamins and minerals. And blueberries are a great source of Vitamin C. It's no wonder that blueberries are adored by so many. Incidentally, that means this recipe for Roasted Blueberry Shortcakes is a tasty treat with hidden benefits baked right in.
California Blueberries are grown throughout the state
There are over 80 individual blueberry producers throughout California. Since there are several micro-climates within California, many different blueberry varieties can thrive all through the state. However, most of the commercial blueberry farms are located in California’s San Joaquin Valley.
Blueberry harvest runs from April through June in California
Here in California, blueberry harvest runs from April through June. This is peak California blueberry season and there is no better time to enjoy fresh from the vine blueberries. Keep your eyes peeled for California-grown blueberries to enjoy fresh seasonal berries during this delicious time of year. 'Tis the magic season to bake a batch of Roasted Blueberry Shortcakes!
Roasted blueberries and shortcakes combine in 1 delightful dessert
These Roasted Blueberry Shortcakes feature two separate components that each mix up in a few simple steps. You don't even need to lug out a mixer to make these easy bakers. Combining buttery biscuits and seasonal blueberries is a must every spring and summer.
Shortcakes
These airy, sweet shortcakes have an angelically tender interior with a whisper of lemon zest. They bake up with crusty, sugared outer crusts and a crumbly top. Made with just a handful of ingredients, the shortcakes take shape in a few short steps.
Shortcake Ingredients
- All purpose flour
- Granulated sugar
- Baking powder
- Fine sea salt
- Lemon
- Butter
- Buttermilk
- Sparkling sugar
How to make the easy Shortcakes
There is no need for any specialty equipment to make the Roasted Blueberry Shortcakes. You can mix the shortcakes together by hand in a mixing bowl. However, I like to use a pastry blender to cut the butter into the dry ingredients. Alternatively, you can use a food processor, 2 butter knives or just squish the butter into the dry ingredients with your hands.
Simply whisk the dry ingredients together and then cut the butter into the dry ingredients. Blend until pea sized granules form.
Next you will hydrate the dry ingredients with buttermilk and then use a fork the blend it together. At this stage the dough should start to clump together but still be shaggy.
Now that the dough has started to come together, it can be shaped into rustic shortcakes. This process is incredibly simple but there are a couple of tricks that will help you achieve the most tender, layer loaded biscuits ever.
Shaping the Shortcakes
When shaping the shortcakes it's best to not manipulate the dough too much. Use a light touch and move quickly to ensure the butter isn't warming up and melting. The cold butter hunks assist in creating lovely layers and help give those biscuits texture and height in the heat of the oven, creating the ultimate Roasted Blueberry Shortcakes.
Baking the Shortcakes
Hot Tip: Freezing the shortcakes on a lined baking sheet for a few minutes prior to baking helps them maintain their shape as they bake. Think of it like an added insurance policy to encourage the shortcakes to rise up tall instead of spreading out while baking. The high rise gives them that tender, flaky and crumbly texture that makes shortcakes and biscuits so special.
The shortcakes bake at 400°F, adding more encouragement for the loft. That high heat encourages the shortcakes to rise up quickly and seals the outer shell with crispy edges while keeping the interior tender.
Oven Roasted Blueberry Filling
Blueberries are a versatile fruit that plays well with all kinds of ingredients. However, there is something really unique about the combination of blueberries, lemon and ginger. It's a trio of fresh and vibrant flavors that all compliment one another.
The filling for the Roasted Blueberry Shortcakes bakes on a baking sheet in the oven instead of simmering on the stove. The simple blueberry filling only uses 5 ingredients that toss together right on that baking sheet. Easy as can be.
Roasted Blueberry Filling Ingredients
- Fresh California grown blueberries
- Granulated sugar
- Ginger
- Lemon
- Fine sea salt
How to roast blueberries in the oven
Fresh California blueberries are gently roasted in the oven with a hint of sugar, a zest of lemon and a zing of ginger. It doesn't take much, just a little heat to coax out the natural sweetness and flavors. Once roasted, the blueberry juices start to become thick and jammy with a deeply concentrated flavor depth. They blend with the other ingredients while roasting, giving the blueberries additional brightness and earthy spiced undertones.
Roast the blueberries in the oven alongside the shortcakes
The best thing about this recipe is that the shortcakes and the blueberries bake simultaneously in the oven, on separate baking sheets. While you do have to prep them individually, there is no need to bake them at separate times. So the baking time is minimal, clocking in at just 20 minutes!
How to assemble and serve the Roasted Blueberry Shortcakes
Once the shortcakes are baked and the blueberries are roasted, all that needs to be done is a little assembly. They come together in just a few simple steps.
- Split. Simply split the warm shortcakes in half by hand or with a knife. They are so tender they should easily split right in half.
- Stuff. Top each shortcake with a heaping spoonful of roasted blueberries and finish with a dollop of whipped cream or vanilla ice cream, if desired.
- Serve. These shortcakes are extra special when served still warm from the oven. However, they can be served at room temperature as well. Or if serving later, you can gently warm the shortcakes and the blueberries just before plating.
Capturing fresh California grown blueberries at their peak is a truly delightful experience. I recommend buying 2 pints at a time. One for fresh snacking and the other to make a batch of Roasted Blueberry Shortcakes. Neither will last long but both will be seriously savored.
This post was proudly made in partnership with California Grown and California Blueberries. All opinions are my own. Thank you for supporting me and the brands that I love. Follow @cagrownofficial and @calbluberries on Instagram to learn more about blueberries and the foods grown in California, farm practices, and discover new recipes!
More blueberry recipes from Baking The Goods
Recipe
Roasted Blueberry Shortcakes
- Total Time: 55 minutes
Description
These Roasted Blueberry Shortcakes combine the homey comfort of craggy biscuits served with fresh blueberries that get lightly roasted in the oven until they just begin to burst. The jammy berries are warmly spiced with freshly grated ginger and the sunny essence of lemon juice and zest.
Ingredients
Shortcakes
2 ¼ cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
1 lemon, finely zested & juiced, reserve juice for blueberry filling
½ cup cold unsalted butter, cut into ¼" cubes
1 cup buttermilk or heavy cream + 1 tablespoon for brushing
1-2 tablespoons sparkling or sanding sugar
Roasted Blueberries
3 ½ cups fresh blueberries (1 lb container)
¼ cup granulated sugar
2 tablespoons lemon juice, reserved from shortcakes
⅛ teaspoon fine sea salt
2 teaspoons fresh grated ginger, or ¾ teaspoon ground ginger
Instructions
Make the Shortcakes
Line a baking sheet with parchment paper and set aside.
Measure out flour, sugar, baking powder, lemon zest and salt into a bowl with high sides. Whisk to combine.
Use a pastry blender, two butter knives or your hands to cut the cold, cubed butter into the dry ingredients until the mixture resembles a coarse meal with small, visible butter chunks.
Make a well in the center and pour in the buttermilk or heavy cream. Mix with a fork until the dough just begins to come together in large clumps, it wont take long.
Turn the dough out onto a lightly floured surface. Gather and gently pat it a few times until it starts to come together. Softly pat the dough into a rectangle, 6" x 9" about ¾" thick. Fold into 3rds like an envelope, then gently pat into a 6" x 9" about ¾" thick again. Use a sharp knife to cut the dough into six, 3" squares.
Evenly space the shortcakes on a lined baking sheet and place in the freezer for 15-20 minutes to firm up.
Position one rack towards the top and one rack towards the bottom of your oven. Preheat the oven to 400°F while the shortcakes chill in the freezer.
Prep the Blueberries
Line a baking sheet with parchment paper.
Add blueberries to lined baking sheet. Top with grated ginger and 2 tablespoons of lemon juice Sprinkle with sugar and salt. Toss to combine.
Bake the Shortcakes & Roast the Blueberries at the same time
Once chilled, brush the tops of the shortcakes lightly with buttermilk or heavy cream. Sprinkle with sparkling or sanding sugar.
Place shortcakes on the upper rack and the blueberries on the lower rack. Bake for 18-20 minutes, rotating the pans halfway through. The shortcakes should be a warm golden brown on top and toasty brown on the bottom. The blueberries should be plump and just beginning to burst, with juices releasing and thickening.
Assemble Shortcakes
Allow the shortcakes to cool slightly. When ready to serve, gently split the shortcakes in half. Top with a generous spoonful of the roasted blueberries and a dollop of whipped cream or ice cream. Serve while still warm!
Notes
These shortcakes are extra special when served still warm from the oven. However, they can be served at room temperature as well. Or if serving later, you can gently warm the shortcakes and the blueberries just before serving.
Store shortcakes loosely wrapped in foil on the counter for up to 3 days.
Store blueberries in a sealable container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 20 minutes
Bunty says
Made these today - they were delicious! Easy to make and my family loved them . Thank you for sharing this recipe.
Becky Sue says
Hooray! So glad you and your family enjoyed this recipe. It really feels like a high value recipe for not much effort. Thanks for sharing. Happy baking!