These blueberry shortcakes are so easy and fast to make. The recipe uses canned biscuits, coated in butter and sugar and air fried to perfection! They’re then topped with a homemade blueberry sauce, and whipped cream for a perfect easy summer dessert!
This blueberry shortcake is such a yummy twist on strawberry shortcake! There is something about a big pile of syrupy berries, and lots of fresh whipped cream, all piled on top of a delicious sweet sugary buttery biscuit. Or try this coconut whipped cream for a fun and fresh twist.
It’s such a great spring or summer dessert. Perfect for serving up after a delicious barbecue or potluck style dinner!
These blueberry shortcakes are made extra easy because of two things. They’re first made with canned biscuits, so you can skip all the prep work of making homemade biscuits. Second, the biscuits are cooked up in the air fryer, so you can literally be eating this yummy dessert in less than 25 minutes, from start to finish.
How to make Blueberry Shortcakes in the Air Fryer?
- Pop open your can of biscuits, get a small bowl and melt the butter, then add the sugar to a separate small bowl. Dip each biscuit individually into the melted butter, coating the biscuit on all sides, then into the bowl of sugar. Spooning the sugar on top of the biscuit as needed to make sure it covers them completely.
- Put 4 of the biscuits into the air fryer and run the air fryer at 360 F for 6 to 8 minutes. Cut one of the biscuits in half now to check if they’re done, if they’re still gooey and uncooked in the middle, cook them for a couple more minutes.
- While the biscuits are running in the air fryer you can start the blueberry sauce. Add the blueberries, water, sugar, and lemon juice to a small pot and bring to a boil. Once boiling mix the cornstarch and water in a small bowl to make a slurry, then pour it into the berries. Cook for a couple more minutes until the sauce is thickened, then add in the fresh blueberries. (I promise this really helps the texture of the sauce!) Set it aside and make the whipped cream.
- Combine all the ingredients for the whipped cream in a medium sized bowl (a stand mixer works great) and mix it up with a stand mixer, or hand mixer until you have nice peaks in the cream.
- Then assemble the shortcakes. You’ll cut the biscuits in half and top the bottom half with blueberries, then fresh whipped cream, then the top half of the biscuit and enjoy!
Can I make easy Blueberry Shortcakes in the oven?
If you don’t have an air fryer, or don’t want to use the air fryer you can also cook the biscuits in the oven. You’ll still want to coat the uncooked biscuits in butter and sugar, then place them on a baking sheet to bake in the oven at 350 degrees Fahrenheit.
Bake the biscuits until they are lightly golden, about 14-15 minutes. Serve as called for in the recipe.
Tips for make easy Blueberry Shortcakes:
- Make sure to cut one of the biscuits open straight out of the air fryer to see if the middle is cooked. Different air fryers cook slightly differently, so you don’t want the middle to be uncooked. Because the sugar coating it takes them a couple minutes longer to make. If they aren’t cooked the first time, just return them to the air fryer for another minute or two till they are done.
- Instead of making a homemade blueberry sauce you can use a can of blueberry pie filling.
- Instead of making fresh whipped cream (though I do think it’s worth it) you can use Cool Whip to save a step.
Can Blueberry Shortcake be made in Advanced?
These Blueberry Shortcakes are a great make ahead dessert. You can bake up the biscuits and store them in an air tight container at room temperature for up to 2 days, or you can store them in the fridge for up to 1 week.
The blueberry sauce can be made 3 to 4 days in advanced, by storing it in an airtight container in the fridge.
The whipped cream can’t be made as far in advance as the other two, but you can make it about a day (24 hours) early, and store it in a covered container in the fridge until you need it.
When you’re ready to serve it all up just slice open the biscuits, and top them with the fresh whipped cream and blueberries, as you would before. It’s perfect for making in the morning, or the night before you want them – then when it’s time to enjoy all you have to do is assemble!
This blueberry shortcake recipe is the perfect easy dessert. It’s perfect for making in the summer time to serve after a fun backyard bbq. They’re buttery sweet biscuits, sweet saucy blueberries, and lots of fresh whipped cream. Who could say no to that?!
More Blueberry Recipes:
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Air Fryer Blueberry Shortcakes
Ingredients
For the Biscuits:
- 8 count can jumbo buttermilk biscuits
- 4 TBS unsalted butter (melted)
- 1/2 cup granulated sugar
For the Blueberries:
- 2 cups frozen blueberries (can sub fresh)
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 TBS lemon juice
- 1 TBS cornstarch
- 1 TBS water
- 1/2 cup fresh blueberries
For the Whipped Cream:
- 1 cup heavy whipping cream
- 3 TBS powdered sugar
- 1 tsp vanilla extract
Equipment
- Large Mixing Bowl
Instructions
For the Biscuits:
- Add the melted butter to a small bowl. Add the sugar to a small bowl.
- Dip each uncooked biscuit into the melted butter all over, then dip them into the sugar, tossing the sugar over the top to coat them completely.
- Place 4 of the biscuits in the air fryer, and air fry at 360 degrees Fahrenheit. Cook for 6-8 minutes, until the biscuits are lightly golden and cooked throughout. **Cut one open to see if they are cooked through, mine have been a little doughy still at 6 minutes.
- Remove the biscuits from the air fryer and set aside. Repeat with the remaining biscuits.
For the Blueberries:
- Add the frozen blueberries, half cup of water, sugar, and lemon juice to a small sauce pan over medium heat. Bring to a boil, stirring occasionally.
- Once the blueberries begin to boil, whisk together the cornstarch and remaining water in a small bowl. Then pour it into the blueberries, and stir it in.
- Cook stirring constantly until the blueberries are thickened, about 5 minutes.
- Remove from the heat and stir in the fresh blueberries. (They really help the texture).
For the Whipped Cream:
- In a stand mixer with a whisk attachment, or a large bowl with a hand mixer. Add the heavy cream, powdered sugar, and vanilla extract. Whisk together over medium to high speed until the whipped cream has soft peaks.
For the Blueberry Shortcake Assembly:
- Place one biscuit on a plate and cut it in half.
- Top the bottom half of the biscuit with some blueberries, and whipped cream, and then the top half of the biscuit. Enjoy immediately.
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