Easy Whole Grain Blueberry Shortcakes
How to make Easy Whole Grain Blueberry Shortcakes? how to make shortcake recipe easy? This recipe is really delicious. I recommend it for breakfast.
Servings 6 Serves
- ¾ cups all-purpose flour
- ¾ cups spelt flour (or all-purpose flour)
- 5 tblsps sugar
- 2 tblsps baking powder
- ¼ tsp salt
- ⅓ cup cold butter, cut into small pieces
- ½ cup cold whole milk
- 2 cups blueberries
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream
- ½ tsp vanilla extract
Heat oven to 425° F. Whisk together both flours, 2 tablespoons of the sugar, the baking powder and salt. With your hands, mix the butter into flour mixture until coarse crumbs form. Stir in milk. Gently gather dough, divide into 6 pieces and place on a baking sheetabout 2 inches apart. Don’t worry about flattening—just leave as is. Bake for 12 to 14 minutes, or until lightly browned and cooked through.
Meanwhile, combine 1 1/3 cups of the blueberries, 2 tablespoons of the sugar and the lemon juice in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries. Remove from heat and cool slightly.
In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 tablespoon sugar and beat until stiff peaks form.
Once cool, slice shortcakes in half lengthwise. Spoon 1/4 cup of the blueberries on top of the bottom half of each shortcake; dollop each with whipped cream. Place top half of shortcake on each and serve.