Sometimes all I want to say to you is: MAKE THIS NOW. Sometimes there isn’t much more to say than: This is a good recipe, and you should make it if you like eating delicious food. This is one of those times. Blueberry biscuit shortcakes with whipped cream cheese don’t really need any more explanation, so: MAKE THESE NOW!
A note on the plate. I bought these (as well as some bowls in the same pattern) from a little shop in Chicago called Martyn George. Martyn George sells wonderful vintage and antique kitchen items and was created by the super-talented Johanna Brannan Lowe, a stylist who came to Chicago from London. The shop is shutting down after this weekend (go this weekend to check out the crazy sales!), but Johanna will continue her online store and will be finding other creative ways to bring us all her wonderful finds. I’m sad that Chicago is losing the shop, it was a great place to find a treasure and chat with Johanna. But I am looking forward to seeing what is next for her!
Blueberry Shortcakes with Whipped Cream Cheese (adapted from Martha Stewart)
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon coarse salt
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick cold unsalted butter, cut into small pieces
- 8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
- 4 ounces blueberries (about 3/4 cup), plus more for serving
- 3/4 cup well-shaken buttermilk
- 1/3 cup confectioner’s sugar
- 1 1/4 cups heavy cream
Line 2 baking sheets with parchment paper, and set aside.
Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Incorporate butter and cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
Preheat oven to 425°F, with racks in upper and lower thirds. Add blueberries to bowl and toss. Gradually stir in buttermilk, gently folding with a rubber spatula until a sticky dough forms. (Do not overmix.) Divide dough into 8 even mounds and place 2 inches apart on 1 baking sheet. Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
Meanwhile, beat together remaining 6 ounces cream cheese and confectioner’s sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and blueberries.
Dan from Platter Talk says:
July 19th, 2013 at 9:28 am
Nuff said! Wow, this looks perfect for this weekend!!
July 19th, 2013 at 10:00 am
These look fantastic. My grocery store has peaches and blackberries on sale this week; I might just swap out until I can hit the farmer’s market for some fresh blueberries.
July 19th, 2013 at 10:23 am
Beautiful little plates! I love the vintage charm.
Leslie Duffy says:
July 19th, 2013 at 10:29 am
Hi Tim! I hope all is well! My daughters are actually blueberry picking this afternoon – I can’t wait to make these. We love receiving your recipes and insights!
Silver Magpies says:
July 19th, 2013 at 10:56 am
Oh, these look fantastic. I’m imagining them made with teeny, tiny wild blueberries from Maine…going to have to remember this for a little later this summer.
Janine @ RusticKitchen says:
July 19th, 2013 at 11:48 am
Last weekend I bought five pounds of Michigan blueberries in Fennville. This will be just the ticket, as soon as the weather breaks!
Katrina @ Warm Vanilla Sugar says:
July 19th, 2013 at 11:51 am
That whipped cream cheese sound insanely good! Yum!
July 19th, 2013 at 12:01 pm
Ah! I really wanted to go to Martyn George last weekend but couldn’t find the time. I’ve never been, and seeing these plates of yours, it’s such a shame that it’s closing. Maybe I can try this weekend, seeing as it’s the last.
allison @ chocolatehippos says:
July 19th, 2013 at 12:34 pm
i love strawberry shortcake, but love blueberries even more! i will be trying this recipe tomorrow.
Caroline Shields says:
July 19th, 2013 at 2:39 pm
Love this PSA! I know the feeling! And cannot wait to try these (of course!).
Eva @thehungryplum says:
July 20th, 2013 at 4:43 am
Hello from Australia!
Just wanted to say absolutely in love with your blog concept and thanks a bunch for mentioning Martyn George, those plates are simply beautiful x
marissa @ the boot says:
July 20th, 2013 at 6:43 am
don’t need to tell me twice! bookmarked! :)
jaime @ asweetroad says:
July 20th, 2013 at 3:16 pm
Funny, and sometimes I don’t know what else to comment besides “Whoa… I want that”
July 21st, 2013 at 11:52 am
These remind me of a cobbler topping and I am not sure id shortcakes in the US are similar to scones in the UK but they look more like them than out shortbread. Lovely and rustic but with a fruity flavour, they sound delicious!
July 22nd, 2013 at 11:53 am
I made these this weekend for Sunday brunch with my boyfriend. We loved them. And that cream cheese whipped cream is a revelation. I want to keep eating it, even though I’ve most certainly had enough. ;) Thanks for yet another great post.
July 22nd, 2013 at 8:06 pm
I live so close to Martyn George, but I never knew about it, and I didn’t make it to before their closing. Sad
Depending on the blueberries at Daley Plaza on Thursday, I want to make these for a dinner party on Friday night. Do you think the whipped cream cheese will be stable enough to hold for a couple hours? I am hoping and thinking it may since it reminds me of the whipped cream cheese in Cook’s Illustrated Strawberry Dream Cake. Thanks.
July 22nd, 2013 at 8:34 pm
Hi Christina- Yep, the whipped cream cheese will hold for a few hours in the fridge, no problem!
Joshua Hampton (Cooking Classes San Diego) says:
July 25th, 2013 at 8:50 am
Looks fantastic. I’m definitely gonna make this.
Ashley Bee (Quarter Life Crisis Cuisine) says:
July 25th, 2013 at 10:49 am
I feel like shortcakes tend to be exclusively strawberry–it’s good to know they let other fruits shine as well!
August 29th, 2013 at 8:09 pm
A symphony in blue!