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Jul 30, 2013

Fresh Blueberry Shortcake

Taking advantage of the bounty of blueberries this season, I decided to create this stellar (and so easy you won't believe it) dessert. All you need are a few simple ingredients and and these little  blueberry stunners will be on the way to your table. It's best to prepare all of the ingredients, then assemble them right before serving, or let everyone create their own! This recipe is 100% vegan and gluten-free, uses minimal sugar, and really is a cinch to whip up if you have everything on hand, just make sure to chill your coconut cream ahead of time. Make these now-blueberry season will be over before we know it, don't let fresh blueberry shortcakes pass you by!


Fresh Blueberry Shortcake

(Vegan, Gluten-Free, Soy-free)

Serves 6-12, depending on serving size

Preparation time: 20 minutes Bake time: 15 minutes

Shortcakes:
1 1/2 cups Bob's Red Mill Gluten-free flour blend
1 Tbsp cornstarch
1 Tbsp flaxmeal
1/4 tsp salt
2 tsp baking powder
2 Tbsp coconut oil
1/4 cup sugar
1 Tbsp vanilla extract
1 cup water

Blueberries:
2 pints fresh blueberries
1-2 Tbsp maple syrup

Coconut Cream:
2 cans full fat coconut milk (chilled overnight in fridge)
2 Tbsp maple syrup
1 Tbsp vanilla extract


1. Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.

2. Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.

3. In a small saucepan, melt coconut oil, stir in sugar, vanilla extract and water.

4. Add wet ingredients to dry ingredients and whisk together.

5. 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.

7. Toss the blueberries with the maple syrup in a medium sized bowl.

8. 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 maple syrup and vanilla. Whisk together well.

9. 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!

CommentsCategories food gluten free vegan Tags vegan gluten free gluten-free soy-free blueberry shortcake strawberry coconut cream dessert desserts light summery summer delicious easy simple

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