Pickled Blueberry Shortcake Recipe

Pickled Blueberry Shortcake

Serves 4

This recipe comes to us from 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 sugar
  • 2 cups vanilla Greek yogurt or sweetened whipped cream
  • 4 shortcakes, halved lengthwise
  • 2 Tbsp chopped fresh dill or tarragon (optional)


  1. Pre-heat oven to 350°F.
  2. Drain pickled blueberries and toss them with sugar. Set aside to rest.
  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.


Amount Per Serving (based on 16 servings)
Calories: 25
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 430 mg
Carbohydrates: 6 g
Fiber: 1 g
Total Sugar: 5 g
Added Sugars: 1 g
Protein: 0 g
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