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Crispy Brown Butter Blueberry Shortcake Recipe with Easy Vanilla Whipped Cream

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A crispy and tender blueberry shortcake with nutty brown butter flavor, topped with juicy macerated blueberries and smooth vanilla whipped cream. Perfect for a quick, crowd-pleasing summer dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (divided)
  • 1/3 cup (80ml) buttermilk, chilled
  • 1 large egg, beaten
  • 2 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Brown the Butter: In a heavy skillet over medium heat, melt 4 tablespoons of unsalted butter. Stir frequently as it melts and starts to foam, watching for the milk solids to turn golden brown and smell nutty—about 5 minutes. Transfer to a bowl to cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: To the browned butter (warm but not hot), add chilled buttermilk and beaten egg. Whisk lightly to combine.
  4. Make the Dough: Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined. Let dough rest for 10 minutes.
  5. Shape the Shortcakes: Preheat oven to 425°F (220°C). Line baking sheet with parchment. Drop dough by 1/4 cup scoops spaced 2 inches apart. Flatten to about 1-inch thickness.
  6. Bake: Bake 12-15 minutes until golden and crispy. Transfer to cooling rack and cool about 10 minutes.
  7. Prepare Blueberries: Toss blueberries with lemon juice and sugar. Let macerate at least 10 minutes.
  8. Whip the Cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Assemble: Slice shortcakes horizontally. Spoon blueberries on bottom half, add whipped cream, top with other half. Serve immediately.

Notes

Watch the brown butter carefully to avoid burning; the nutty aroma signals readiness. Do not overmix dough to keep shortcakes tender. Chill cream and bowl before whipping for best results. Let shortcakes rest on a cooling rack to maintain crispiness. Dough can be refrigerated overnight but bake fresh. Frozen blueberries can be used if thawed and drained.

Nutrition

Keywords: blueberry shortcake, brown butter, vanilla whipped cream, summer dessert, easy shortcake recipe, crispy shortcake

Find it online: https://realityeats.com/crispy-brown-butter-blueberry-shortcake-recipe-with-easy-vanilla-whipped-cream/