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  • For the Blueberry Sauce

  • 2 cups fresh or frozen blueberries or any other ripe, local berry

  • 0.5 cup Maple syrup

  • 1 teaspoon Vanilla

  • The zest and juice of 1 Lemon

  • 2 teaspoons corn starch

  • For the Shortcake Biscuits

  • 2 cups Flour

  • 2 tablespoons Sugar

  • 1 tablespoon Baking powder

  • 0.5 teaspoon Salt

  • 0.5 teaspoon Nutmeg

  • 1 cup Sour Cream

  • 0.25 cup Milk

  • Milk

  • white sugar

  • For the Honey Whipped Cream

  • 0.5 cup 35% heavy whipping cream

  • 2 tablespoons Honey


  • For the Blueberry Sauce:

  • 1.

    Put blueberries, maple syrup, vanilla, lemon zest and lemon juice into a small sauce pan and bring to a simmer. Dissolve cornstarch with a splash of water forming a thin paste then stir it into the simmering blueberries. Stir until thickened. Cool until needed.

  • For the Shortcake Biscuits:

  • 1.

    Preheat your oven to 425 degrees.

  • 2.

    Whisk the flour, sugar, baking powder, salt and nutmeg together. Whisk the sour cream and milk together then add to the dry ingredients. Stir with the handle end of a wooden spoon until combined. Knead briefly, just until the dough comes together then pat into a thick disc. Cut into six wedges. Brush with milk, lightly moistening each biscuit then sprinkle evenly with a bit of white sugar. Bake until golden brown, about 13 or 14 minutes.

  • For the Honey Whipped Cream:

  • 1.

    Whip the cream and honey together until stiff peaks form.

  • For Serving:

  • 1.

    Spoon some Blueberry Sauce over a biscuit and garnish with a dollop of Honey Cream.

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Posted by TiggyReport
Sounds wonderful. I will be baking this very soon