Lemon Blueberry Cornmeal Shortcake Recipe

Name: Lemon Blueberry Cornmeal Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cups Almond Meal; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 3/4 cups Coconut Sugar; 1/4 cups Avocado Oil; 1/2 cups Plain Greek Yogurt; 2 Eggs; 1 teaspoon Vanilla; 1 Lemon, Zested; 1 pint Heavy Or Whipping Cream

Servings: persons

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
1/2 cups Almond Meal
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
3/4 cups Coconut Sugar
1/4 cups Avocado Oil
1/2 cups Plain Greek Yogurt
2 Eggs
1 teaspoon Vanilla
1 Lemon, Zested
1 pint Heavy Or Whipping Cream

1
Preheat oven to 350u00b0F and spray and 8 x 8-inch baking pan with olive oil cooking spray.
2
Combine the blueberries with 1/4 cup maple syrup and 1/4 cup lemon juice and set aside.
3
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.
4
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.
5
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.)
6
Spoon about 1/2 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.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Olive Oil Cooking Spray, 2 Pints Fresh Blueberries, 5 Tablespoons Maple Syrup, Divided, 6 Tablespoons Freshly Squeezed Lemon Juice, Divided, and more.

Yes, Lemon Blueberry Cornmeal Shortcake falls under the Baking & Desserts 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.

Lemon Blueberry Cornmeal Shortcake

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