Blueberry Banana Shortcakes
Serves: 8
  • Banana Shortcake
  • 2 cups flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cardamom
  • 6 tablespoons cold butter, cut into little pieces
  • ⅓ cup buttermilk
  • 2 very ripe bananas, mashed
  • 2 tablespoons flour for dusting board
  • Blueberry Banana Filling
  • 3 cups fresh blueberries
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 2 teaspoons cardamom
  • 1 ripe banana, sliced into thin slices
  • Whipped cream, sweetened
  1. Make the banana shortcakes:
  2. Preheat oven to 425 degrees F
  3. In a food processor, pulse the flour, sugar, salt, baking powder, cardamom and butter until the butter is the size of small peas. Slowly add the buttermilk through the tube while pulsing. Add the mashed bananas and pulse a few more times until just combined.
  4. Dust a clean counter or board with flour, dump the dough onto the surface and knead a few times to bring it together. With a rolling pin, roll out the dough slightly until it’s about an inch thick.
  5. Using a 3-inch diameter glass or cookie cutter, cut out circles and place them on a parchment lined baking sheet. Gather up the remaining dough, and continue to roll out and cut circles until all the dough has been used.
  6. Bake for about 10-15 minutes, until golden and cooked through.
  7. Makes about 8 shortcakes
  8. Make the filling:
  9. Place 2 cups blueberries, sugar, lemon juice and zest, and cardamom into a medium saucepan. Bring to a simmer over medium-low heat, stirring occasionally until the blueberries and gently cook until the blueberries burst and the mixture begins to thicken, about 5-7 minutes. Turn off the heat and stir in the remaining cup of blueberries.
  10. Slice the shortcakes and top the bottom slice with sliced bananas and a spoonful of blueberry mixture. Top with shortcake crown and a dollop of whipped cream.
Recipe by Seasons in Vermont at