We all know strawberry shortcake; why not shake things up this summer and give blueberries some time in the spotlight? Make a quick compote with fresh (or frozen) berries: Smaller wild blueberries are best here for their deeper flavor and lower water content, but if you can only find larger ones, make sure to measure by weight as opposed to volume. While the compote cools, toss together a batch of cornmeal drop biscuits. Instead of flaky biscuits, which require cutting and stacking, these are quick to make, extra-tender, and somewhat scone-like in texture, due to the technique of rubbing the cold butter almost completely into the dry ingredients before adding the wet ones. The pillowy interior is an ideal bed for a thick layer of whipped cream stabilized with Greek yogurt and a pile of sweet-tart blueberries.
The blueberry compote, biscuits, and whipped cream can all be prepared a few days in advance, making this a truly breezy dessert for the end of a summer dinner party.
Read More: The 2026 Farmers Market Challenge
If you like these shortcakes, you may enjoy Simple Strawberry Shortcakes, Sheet-Pan Berry Shortcake, or Old-Fashioned Blueberry Coffee Cake.
Recipe information
Total Time
1 hour 15 minutes
Yield
Makes 8
Ingredients
Compote
Biscuits and Assembly
Preparation
Compote
Step 1
Cook 6 cups fresh (or frozen) wild blueberries (about 26 oz.), ⅓ cup (67 g) granulated sugar, 1 Tbsp. finely grated lemon zest, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until thickened to the consistency of a loose jam, about 15 minutes (it will thicken a bit more as it cools). Stir in ¼ cup fresh lemon juice and remove compote from heat. Let cool, then transfer to an airtight container and chill until cold, at least 1 hour.
Do Ahead: Compote can be made 4 days ahead. Keep chilled.
Biscuits and Assembly
Step 2
Place a rack in middle of oven; preheat to 400°. Whisk 1½ cups (188 g) all-purpose flour, ½ cup (69 g) fine- or medium-ground cornmeal, ¼ cup plus 2 Tbsp. (75 g) granulated sugar, 1 Tbsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into small pieces. Using your fingers, toss butter to coat, then rub into dry ingredients until sandy with some pebbly pieces.
Step 3
Using a fork, whisk together 1 large egg, ¾ cup heavy cream, and 2 tsp. vanilla bean paste or vanilla extract in a medium bowl or a measuring glass.
Step 4
Gradually drizzle egg mixture over flour mixture, gently mixing with a fork until a stiff dough forms. Using your hands or a rubber spatula, fold dough over onto itself a few times in bowl to make sure all dry bits are incorporated.
Step 5
Using a #16 cookie scoop or ¼-cup measuring cup, scoop and drop 8 biscuits (about 85 g each) onto a parchment-lined baking sheet, spacing at least 1" apart (2 even columns of 3 biscuits with 2 biscuits spaced between them works best). Sprinkle biscuits with demerara or raw sugar.
Step 6
Bake biscuits until puffed and barely golden, 15–18 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack and let cool at least 10 minutes longer.
Step 7
When ready to serve, using an electric mixer on medium-high speed, beat ½ cup plain whole-milk Greek yogurt or sour cream, a pinch of salt, remaining 1 cup heavy cream, and remaining 1 tsp. vanilla bean paste or vanilla extract in a large bowl until medium peaks form, about 3 minutes.
Step 8
Using a serrated knife, gently halve each biscuit. To build shortcakes, place biscuit bottoms on a platter or individual plates and top each with a generous dollop of whipped cream, then a spoonful of blueberry compote.
Do Ahead: Biscuits can be made 4 days ahead; let cool completely. Store airtight at room temperature. Reheat in a 350° oven to serve if desired. Whipped cream can be made 2 days ahead; transfer to an airtight container and chill. Whisk again just before serving if slightly deflated.
