Blueberry Shortcake

This recipe is an easy but delicious alternative to Strawberry Shortcake. A great way to enjoy blueberries.

BISCUIT

Dry:

2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup unbleached white flour)

1/4 cup turbinado sugar

2 teaspoon aluminum-free baking powder

1/2 teaspoon salt

Wet:

3/4 cup water (preferably warm water)

1/4 cup coconut oil

1 teaspoon vanilla flavoring

1/2 teaspoon almond flavoring

BLUEBERRY SAUCE

1 cup blueberries

2 tablespoons maple syrup

1 teaspoon lemon juice

1 cup vegan whipped cream

BISCUIT DIRECTIONS

Preheat oven to 400 degrees F and grease cookie sheet. Combine flour, sugar, baking powder, and salt in a large bowl. In a smaller bowl combine coconut oil, water, and flavorings. Mix liquid ingredients into dry until thoroughly combined. Cut with biscuit cutter, arrange on cookie sheet and bake for 12-15 minutes or until brown. Move biscuits onto rack and allow to cool.

SAUCE DIRECTIONS

Place maple syrup, lemon juice, and 1/2 cup blueberries in a saucepan. Simmer on low heat until mixture thickens, crushing some of the berries. Cool slightly.

To serve, split biscuit in half then top bottom piece with whipped cream, then blueberry sauce and garnish with remaining fresh blueberries. Cap with top piece.

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