Gluten-Free Blueberry Breakfast Shortcake Recipe

Name: Gluten-Free Blueberry Breakfast Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortcake; 1 cup brown rice flour; 1/2 cup tapioca flour; 2 teaspoons blaking powder; 1/4 cup granulated sugar, plus more for sprinkling; 1/2 zested lemon; 1/4 teaspoon Kosher salt; 1 cup heavy cream, cold, plus 1 tablespoon for brushing; Smashed Bluberries; 1 pint blueberries, or other berries; 1 tablespoon granulated sugar, or to taste; yogurt or whipped cream, for serving

Servings: persons

Shortcake
1 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons blaking powder
1/4 cup granulated sugar, plus more for sprinkling
1/2 zested lemon
1/4 teaspoon Kosher salt
1 cup heavy cream, cold, plus 1 tablespoon for brushing
Smashed Bluberries
1 pint blueberries, or other berries
1 tablespoon granulated sugar, or to taste
yogurt or whipped cream, for serving

1
For shortcake, preheat oven to 375 degrees F.
2
In a medium bowl, combine flours, baking powder, sugar, lemon zest and salt.
3
In a large bowl, whisk 1 cup cream until soft peaks form; gently fold the dry ingredients in to the whipped cream using a rubber spatula until the dough just slightly comes together. It will be crumbly in appearance.
4
Transfer dough to a parchment or silpat-lined baking sheet. Using your hands, shape dough in to a 3/4-inch thick round. Brush with 1 tablespoon of cream and sprinkle with sugar.
5
Bake shortcake for 15 to 20 minutes until it is lightly golden brown and the top is just firm. It will spread during baking. Allow to rest for 5 minutes on baking sheet. Serve with smashed blueberries.
6
For topping, place blueberries in a medium bowl and using the back of a spoon smash 3-4 times until half of the berries have burst. Stir in 1 tablespoon of sugar and set aside while shortcake bakes.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Shortcake, 1 cup brown rice flour, 1/2 cup tapioca flour, 2 teaspoons blaking powder, and more.

Yes, Gluten-Free Blueberry Breakfast Shortcake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Blueberry Breakfast Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions