Recipes and Cooking Blueberry-Lemon Shortcakes Strawberries shouldn't get to have all the fun! Sandwich blueberries and a homemade honey-yogurt cream inside flaky oat shortcakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 13, 2020 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 8 mins Total Time: 25 mins Servings: 8 Yield: 8 shortcakes Ingredients 1 cup all-purpose flour ¼ cup quick-cooking rolled oats 1 ½ teaspoon baking powder ¼ teaspoon baking soda ⅛ teaspoon salt 3 tablespoon cold butter, cut up 1 egg 3 tablespoon fat-free milk 3 tablespoon honey 2 tablespoon plain fat-free Greek yogurt 2 teaspoon finely shredded lemon peel 1 Honey-Yogurt Cream 1 cup fresh blueberries 1 tablespoon honey Honey-Yogurt Cream 1 ounce plain fat-free Greek yogurt 1 tablespoon honey ½ cup whipped cream Directions Preheat oven to 400°F. In a large bowl stir together flour, oats, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside. In a small bowl beat egg lightly with a fork. Stir in milk, 2 tablespoons of the honey, 2 tablespoons yogurt, and the lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened. Using a large spoon, drop dough into 8 mounds onto a parchment-lined or lightly greased baking sheet. Bake for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; let cool. To serve, split shortcakes in half horizontally. Place bottom halves on serving plates. Evenly top bottom halves with the Honey-Yogurt Cream and blueberries. Top with shortcake tops and drizzle evenly with the remaining 1 tablespoon honey. Serve immediately. Honey-Yogurt Cream In a medium bowl stir together yogurt and honey. Fold in whipped cream. Print