Oatmeal Blueberry Shortcakes with Lemon Whipped Cream
Tender and buttery oat-packed biscuits are filled with tons of zingy lemon whipped cream and piled high with beautiful fresh blueberries for a simple, yet stunning summer dessert.
Servings 12 servings
- 2 cups white whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons coconut sugar or brown sugar
- 1/2 cup cold butter cubed
- 1 cup milk
- 1/2 cup heavy whipping cream
- 2 tablespoons maple syrup
- 2 teaspoons grated lemon zest
- 1 cup fresh blueberries
Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, and sugar. Cut in butter with a pastry cutter until crumbly. Pour milk over mixture and stir until a shaggy dough forms.
Turn dough onto a lightly floured surface and gently knead a few times until dough comes together. Roll dough out to 1-in thickness and cut out biscuits using a 3-in biscuit cutter. Place biscuits 1-in apart upside-down on prepared baking sheet.
Bake biscuits at 425F 10-12 minutes or until golden. Cool biscuits on a wire cooling rack.
Make the filling: In a large bowl with a handheld electric mixer, beat cream on high speed until stiff peaks form. Fold in syrup and lemon zest.
Assemble the shortcakes: Halve each biscuit and fill with whipped cream and fresh blueberries. Serve shortcakes immediately after assembling. Enjoy!
Serving: 1g | Calories: 192kcal | Carbohydrates: 22.1g | Protein: 4.1g | Fat: 10.5g | Saturated Fat: 6.3g | Polyunsaturated Fat: 4.2g | Cholesterol: 29mg | Sodium: 170mg | Fiber: 2.7g | Sugar: 4.8g