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Roasted Blueberry Shortcakes by Baking The Goods

Roasted Blueberry Shortcakes

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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.



2 1/4 cups all purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1 lemon, finely zested & juiced, reserve juice for blueberry filling

1/2 cup cold unsalted butter, cut into 1/4" cubes

1 cup buttermilk or heavy cream + 1 tablespoon for brushing

1-2 tablespoons sparkling or sanding sugar

Roasted Blueberries

3 1/2 cups fresh blueberries (1 lb container)

1/4 cup granulated sugar

2 tablespoons lemon juice, reserved from shortcakes

1/8 teaspoon fine sea salt

2 teaspoons fresh grated ginger, or 3/4 teaspoon ground ginger


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 3/4" thick. Fold into 3rds like an envelope, then gently pat into a 6" x 9" about 3/4" 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!


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