Strawberries shouldn't get to have all the fun! Sandwich blueberries and a homemade honey-yogurt cream inside flaky oat shortcakes.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
25 mins
bake:
8 mins to 10 mins
Servings:
8
Yield:
8 shortcakes
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Blueberry-Lemon Shortcakes

Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts (Blueberry-Lemon Shortcakes)

199 calories; total fat 8g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 45mg; sodium 230mg; potassium 71mg; carbohydrates 27g; fiber 1g; sugar 12g; protein 6g; trans fatty acid 0g; vitamin a 299IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 34mcg; vitamin b12 0mcg; calcium 102mg; iron 1mg.

Honey-Yogurt Cream

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together yogurt and honey. Fold in whipped cream.

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