Description
Gluten-free, made with cornmeal, almond meal, avocado oil, coconut sugar, Greek yogurt, and blueberries.
Ingredients
- Olive Oil Cooking Spray
- 2 Pints Fresh Blueberries
- 5 Tablespoons Maple Syrup, Divided
- 6 Tablespoons Freshly Squeezed Lemon Juice, Divided
- 1 cup Stone Ground Cornmeal
- ½ cups Almond Meal
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- ¾ cups Coconut Sugar
- ¼ cups Avocado Oil
- ½ cups Plain Greek Yogurt
- 2 Eggs
- 1 teaspoon Vanilla
- 1 Lemon, Zested
- 1 pint Heavy Or Whipping Cream
Preparation
Preheat oven to 350ºF and spray and 8 x 8-inch baking pan with olive oil cooking spray.
Combine the blueberries with ¼ cup maple syrup and ¼ cup lemon juice and set aside.
Vigorously whisk together cornmeal, almond meal, baking powder, salt, and coconut sugar to combine and break up any lumps. Add avocado oil, yogurt, eggs, remaining 2 tablespoons of lemon juice, vanilla and lemon zest. In a stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is well combined, about 30 seconds.
Pour the batter into the pan and bake on the bottom rack of the oven for 25–30 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely then cut into 9 equal pieces and slice each piece through the middle to create shortcakes.
In a large chilled metal bowl, whip the heavy/whipping cream and remaining 1 tablespoon of maple syrup to soft peaks in a stand mixer fitted with the whisk attachment. (You can substitute canned whipped cream as a shortcut.)
Spoon about ½ cup (3 ounces) of the blueberry mixture on the shortcake bottoms and dollop on some of the fresh whipped cream. Cover with the other shortcake halves and more whipped cream. Garnish the tops with a few more blueberries, fresh mint, and a slice of lemon if desired.
