Pickled Blueberry Shortcakes Recipe

Pickled Blueberry Shortcakes

Serves 4

This recipe comes to us from Pacific Northwest chef, Mahogany Williams, "The Pickled Chef." Instead of being all sweet, these little sandwiches have some tang. Enjoy for breakfast, tea time, or dessert!


  • 1 cup pickled blueberries
  • 1/4 cup granulated sugar
  • 2 cups vanilla Greek yogurt or sweetened whipped cream
  • 4 shortcakes, halved lengthwise
  • 2 tablespoons chopped fresh dill or tarragon


  1. Preheat oven to 350°F.
  2. Drain pickled blueberries and toss with sugar. Set aside.
  3. If using yogurt, scoop it into a bowl. Use a whisk to whip it up and give the yogurt some volume.
  4. Place shortcake halves on baking sheet and warm in oven for 5 minutes. Place warm shortcake bottoms, cut sides up, on plates. Top with a dollop of whipped yogurt or whipped cream. Spoon 1/4 cup pickled blueberries on top. Add fresh dill or tarragon for an herbaceous touch. Top with remaining halves of shortcakes.

Ratings and Reviews

“Yum! well balanced with sweet and sour and cream to round out the dish. ”

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