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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  • Makes: 8 servings
  • Serving Size: 1 shortcake each
  • Makes: 8 shortcakes
  • Prep: 25 mins
  • Bake: 8 mins to 10 mins

Blueberry-Lemon Shortcakes

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. In a medium bowl stir together yogurt and honey. Fold in whipped cream.
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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.
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