Blueberry Thyme Shortcakes with Honey Whipped Cream and Bee Pollen

Photo by Michael Piazza / Styled by Catrine Kelty

It’s true that the fresh berries are one of strawberry shortcake’s distinguishing features, setting it apart from other berries-and-cream desserts. But when it comes to blueberries, a little heat really is called for. A gentle warming brings out the fruit’s delicate sweet-tart balance. Frozen wild blueberries—any frozen berries, really—can go straight from the freezer to the saucepan.

Serves 6

1 batch Elizabeth Beard’s Shortcakes
1 teaspoon chopped fresh thyme (for shortcakes)
2 cups blueberries, fresh or frozen
¼ cup sugar
¼ cup plus 2 tablespoons mild honey, like wildflower
1 teaspoon lemon zest
1 tablespoon fresh-squeezed lemon juice
1 cup heavy cream, chilled
2 tablespoons Curio Spice bee pollen

Bake the shortcakes following the Strawberry Shortcake recipe linked here, adding chopped thyme to the dry ingredients.

Just before baking, brush the tops of each shortcake with melted butter and substitute 2 tablespoons bee pollen for additional sugar.

While the shortcakes cool, bring blueberries, sugar, ¼ cup honey, lemon juice and zest to simmer in a medium saucepan.

Simmer until sugar is melted and mixture is just beginning to thicken.

Remove from heat and allow to cool until barely warm and thickened.

While the blueberries cool, whip the cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the chilled heavy cream on low and gradually increase speed until it begins to thicken. Reduce speed, add 2 tablespoons honey and begin to slowly increase the speed until the whipped cream is thickened, about 4 minutes total. Alternately, vigorously shake cream and honey in a large Mason jar until desired consistency is reached, 10–15 minutes, depending on upper-body strength and determination.

Place the bottom halves of shortcakes on plates and spoon the blueberries over them. Top with a heaping dollop of whipped cream. Top with the other half of each shortcake, or serve open-faced with the top halves on the side. Serve immediately, if not sooner.

This recipe appeared in the Summer 2021 issue as part of a larger story on Shortcakes.