Blueberry-Lemon Shortcakes
Strawberries shouldn't get to have all the fun! Sandwich blueberries and a homemade honey-yogurt cream inside flaky oat shortcakes.
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Blueberry-Lemon Shortcakes
Directions
- Preheat oven to 400 degrees 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
Directions
- In a medium bowl stir together yogurt and honey. Fold in whipped cream.
Nutrition Facts (Blueberry-Lemon Shortcakes)
- Per serving:
- 199 kcal ,
- 8 g fat
- (5 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 45 mg chol. ,
- 230 mg sodium ,
- 27 g carb. ,
- 1 g fiber ,
- 12 g sugar ,
- 6 g pro.