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Here is another simple semi-homemade dessert! It’s actually so easy that it’s a non-recipe! The base of the blueberry shortcakes are those sponge cake dessert shells you find in the produce or bakery section at your grocery store! The only homemade part in this is the maple whipped cream. The rest is just store-bought items! The cakes are soft and fluffy and the blueberry jam adds tartness while the maple whipped cream adds a nice sweetness to these blueberry cinnamon shortcakes.
If you’re dairy-free you can substitute the whipped cream with coconut whipped cream instead. You can swap out the blueberries for any other fruit as well! Here are some combos I like
- vanilla whipped cream with strawberries dusted with powdered sugar
- ginger whipped cream with peaches
- cardamom whipped cream with figs and a dist of cinnamon
The possibilities are truly up to your and whatever combos your brain can come up with!
These blueberry cinnamon shortcakes are so simple to make and will be perfect at your Thanksgiving or Diwali table!
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Blueberry
Blueberry Cinnamon Shortcakes
- Author: Milk and Cardamom
- Total Time: 5 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
A quick semi-homemade dessert with just a handful of ingredients! Fluffy dessert shells topped with blueberry jam, maple whipped cream, fresh blueberries and a dusting of cinnamon! Makes 6
Ingredients
- 3/4 cup heavy whipping cream
- 1 tbsp maple syrup
- 1/4 cup powdered sugar
- 6 dessert cake shells
- 1/3 cup blueberry jam
- 1 cup blueberries
- 1 tsp cinnamon
Instructions
- Add 3/4 cup heavy cream, 1 tbsp maple syrup, and 1/4 cup powdered sugar to a mixing bowl. Whisk until you reach stiff peaks, about 4 minutes.
- Spoon 1 tsp of blueberry jam into the bottom of each dessert shell, add a dollop of whipped cream, top with blueberries, another dollop of whipped cream, Decorate with more blueberries and a dusting of cinnamon. Refrigerate until ready to serve.
- Prep Time: 5 mins
- Category: Dessert
- Cuisine: American