Cornmeal-Blueberry Shortcakes with Honey Whipped Cream

July/August 2014

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The nutty flavor of cornmeal adds depth and a sunny golden hue in this sweet shortcake recipe. Here, the healthier biscuits hold fresh blueberries and a honey-scented whipped cream, but they’re delightful with peaches and raspberries, roasted plums or cherry compote as well.

Cornmeal-Blueberry Shortcakes with Honey Whipped Cream

Makes: 8 servings

Serving Size: 1 shortcake

Active Time:

Total Time:

Equipment: 2 1/2-inch biscuit cutter



  • 3 cups fresh blueberries
  • 1/2 cup granulated sugar
  • Zest of 1 lemon
  • 1 tablespoon lemon juice


  • 1 1/4 cups all-purpose flour
  • 3/4 cup finely ground cornmeal
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1/2 cup milk plus 1 tablespoon, divided
  • 1 large egg
  • 1/2 teaspoon granulated sugar

Honey Whipped Cream

  • 2/3 cup heavy cream
  • 1 tablespoon honey


  1. To prepare blueberries: Combine berries, 1/2 cup granulated sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally and mashing some of the berries, until they begin to soften and release their juice, 5 to 10 minutes. Let stand at room temperature to cool.
  2. To prepare shortcakes: Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  3. Combine flour, cornmeal, brown sugar, baking powder and salt in a food processor. Pulse to combine. Add butter and pulse until the mixture is evenly crumbly, about 5 times.
  4. Combine 1/2 cup milk and egg in a small bowl and whisk thoroughly. Pour over the flour mixture, then pulse 3 or 4 times until mostly incorporated. Turn the mixture out onto a lightly floured surface and gather the dough together, kneading 2 or 3 times to ensure the liquid ingredients are fully incorporated.
  5. Pat the dough into a circle about 1 inch thick and 6 inches across. Use a 21/2-inch round biscuit cutter to cut out 8 shortcakes. (Dip it in flour between cuts and gently press the scraps back together to cut out the remaining shortcakes.) Place the shortcakes on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon milk and sprinkle with 1/2 teaspoon sugar.
  6. Bake the shortcakes until the tops are beginning to brown, 12 to 15 minutes. Let cool on the pan for a few minutes before transferring to wire racks to cool completely.
  7. To prepare whipped cream: Combine cream and honey in a mixing bowl; beat with an electric mixer on medium-low speed until frothy. Increase speed to high and whip until medium-stiff peaks form.
  8. To serve: Split shortcakes in half horizontally. Spoon about 1/4 cup berries on the bottom halves, add a dollop of cream and cap with the top halves.

Tips & Notes

  • Make Ahead Tip: Prepare the shortcakes (Steps 3-5) and refrigerate them overnight on the baking sheet. Let them stand at room temperature for 30 minutes before baking. The blueberries and whipped cream (Steps 1 & 7) can be prepared a day ahead and refrigerated. Briefly reheat the blueberries to take the chill off before serving.


Per serving: 355 calories; 15 g fat (9 g sat, 4 g mono); 65 mg cholesterol; 54 g carbohydrates; 21 g added sugars; 28 g total sugars; 5 g protein; 3 g fiber; 336 mg sodium; 152 mg potassium.

Carbohydrate Servings: 3 1/2

Exchanges: 2 starch, 1/2 fruit, 1 other carbohydrate 1 1/2 fat

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Recipe Categories

Preparation/ Technique
Type of Dish
Desserts, fruit
Health & Diet Considerations
Low sodium
High fiber
Ease of Preparation
July/August 2014
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