Fresh Blueberry Shortcake

Two blueberry shortcakes on a white plate.

All you need are a few simple ingredients and these little blueberry stunners will be on the way to your table. This recipe fits a lot of diets and allergies.

Course Breakfast, Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings servings

Calories 565kcal

Author Renee Press

Ingredients

1 ½ cups of Bob's Red Mill Gluten-free flour blend (or regular wheat flour)
1 Tablespoon of cornstarch
1 Tablespoon of flaxmeal
¼ teaspoon of salt
2 teaspoons of baking powder
2 Tablespoons of coconut oil
¼ cup of sugar
2 Tablespoons of vanilla
2 pints of fresh blueberries
2 cans of full fat coconut milk
3 Tablespoons of maple syrup
1 cup of water

Instructions

Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.
Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.
In a small saucepan, melt coconut oil, stir in sugar, 1 tablespoon vanilla extract and water.
Add wet ingredients to dry ingredients and whisk together.
Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.
Toss the blueberries with 1 tablespoon of maple syrup in a medium sized bowl.
Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the remaining maple syrup and vanilla. Whisk together well.
Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!

Notes

Just make sure to chill your coconut cream a few hours ahead of time, preferably overnight. If gluten isn’t a concern use an equal amount of wheat flour instead of the gluten-free blend.

Nutrition