Blueberry Shortcake

On our way to the grocery store today, Trace says, “What I really want is like a strawberry shortcake. With blueberries.” Strawberries are on the IC unclear list, and store-bought shortcake is definitely a no go. So naturally, being the kind of person who enjoys cooking for their partner, I went to Google to see what I could find. The first recipe I found that I liked was from Betty Crocker, and called for gluten free Bisquick, which was unfortunate since (if I remember correctly) there’s something in there Tracie can’t have.

But that’s okay. King Arthur Flour to the rescue. When we finished, Tracie, my taste tester, went on a rampage about how amazing they were, which makes me happy. It’s not often she gets a desert that isn’t coconut milk ice cream.

2015-05-24 18.09.03Basically, I followed the recipe substituting King Arthur Flour Pancake mix for the Bisquick. I ended up using maybe 1/4 cup of milk instead of 3/4, so my recipe looked something like this:

Blueberry Compote (Tracie’s part — I don’t know how much of each she used. She should write a post about her compotes. We put them on pancakes instead of syrup, too)
Blueberries
Water
Agave Nectar

Shortcake, which is adapted from this recipe.
2 1/3 cup King Arthur Flour Gluten Free Pancake mix
1/2 cup sugar
1/3 cup butter (5 1/3 tablespoons)
1/4 cup milk (though you may not need all of it)
3 beaten eggs
1/2 tsp vanilla

And then follow the directions exactly as they are on Betty Crocker’s site. They’re fabulous.

We were thinking about a few other ways to use this recipe. Tracie suggested putting fruit in the batter to make it more like a scone. I was thinking they’d be great stew biscuits if we removed the sugar. Dinner or desert, these were awesome.

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