Blueberry Shortcake

Blueberry Shortcake

This twist on traditional shortcake steps away from the expected with juicy, seasonal blueberries in a rich whipped cream. Our buttery AvoCoco Oil keeps these sweet shortcakes moist and flaky. A perfect dessert to enjoy all summer long.

Serves
Prep Time
Cook Time
4
20
20

Ingredients:

(for the shortcake)

  • 2 cups all-purpose flour
  • ¾ cup spelt flour
  • ½ cup granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon powder
  • 1 tsp vanilla extract
  • ½ cup AvoCoco Oil
  • ½ cup buttermilk
  • ¾ cup heavy whipping cream
  • 2 tsp orange zest
  • 2 Tbsp orange juice
  • 1 large egg
  • ½ tsp salt

(for the blueberry compote)

  • 2 cups blueberries
  • 1 Tbsp lemon juice (about the juice of 1/2 lemon)
  • 1/4 cup brown sugar
  • 1 Tbsp cornstarch
  • pinch of cinnamon

Whipped Cream, for serving

Directions:

(for the shortcake)

  1. Preheat the oven to 375 F. Line a sheet pan with parchment paper or a non-stick silicon baking mat.
  2. In a medium sized bowl, combine buttermilk, heavy cream, sugar, vanilla extract and orange zest until well mixed. Beat in the egg and orange juice.
  3. In a separate bowl, combine the all-purpose flour, spelt flour, baking soda, baking powder, salt and cinnamon powder and mix together thoroughly.
  4. Add the AvoCoco Oil to the flour mixture and combine using a fork or your hands until large clumps of dough begin to form and no dry flour remains.
  5. Add the buttermilk mixture to the flour mixture and mix until well combined and a dough has formed.
  6. Scoop the dough out of the bowl onto a work surface and form a rectangle that is roughly 1-inch thick. Fold the dough in half length-wise and roll out into a 1-inch thick rectangle. Fold the dough length-wise again and roll out into a 1-inch thick rectangle.
  7. Using a 3-inch diameter cookie cutter, press out the shortcakes and place onto the cookie sheet. Space the shortcakes 1 inch apart from each other.
  8. Bake the shortcakes for 20 minutes or until the tops are golden brown. Remove the shortcakes from the oven and let them cool for 30 minutes.

(for the blueberry compote)

  1. While your scones are baking; make your blueberry sauce.
  2. In a saucepan combine blueberries, sugar, lemon juice and cornstarch. Toss to coat everything and set over medium heat.
  3. Bring to a simmer and allow to cook until the sauce starts to thicken, but some of the blueberries are still holding their shape. Remove from heat and stir in cinnamon; set aside until ready to serve.

(to serve)

  1. Once your shortcakes have cooled slightly, use a sharp serrated knife to slice them in half.
  2. Dollop on half with a generous scoop of whipped cream and pour a couple spoon fulls of the blueberry sauce over the whipped cream. Place the top of the shortcake on top and enjoy!