Lemon Blueberry Cornmeal Shortcake
Serves: 9 servings
  • Olive oil cooking spray
  • 2 generous pints of fresh blueberries
  • ¼ cup + 1 tablespoon maple syrup
  • ¼ cup + 2 tablespoons freshly squeezed lemon juice
  • 1 cup stone ground cornmeal, medium grind
  • ½ cup finely ground almond meal
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup coconut sugar
  • ¼ cup avocado oil
  • ½ cup plain Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 pint heavy or whipping cream
  1. Preheat the oven to 350 degrees and spray and 8 x 8-inch baking pan with olive oil cooking spray.
  2. Combine the blueberries with ¼ cup maple syrup and ¼ cup lemon juice and set aside.
  3. Vigorously whisk together the cornmeal, almond meal, baking powder, salt, and coconut sugar to combine and break up any lumps. Add the avocado oil, yogurt, eggs, 2 tablespoons of lemon juice, vanilla and lemon zest. In a stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is well combined, about 30 seconds.
  4. Pour the batter into the pan and bake on the bottom rack of the oven for 25-30 minutes until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely then cut into 9 equal pieces and slice each piece through the middle to create shortcakes.
  6. In a large chilled metal bowl whip the heavy/whipping cream and 1 tablespoon of maple syrup to soft peaks in a stand mixer fitted with the whisk attachment. (You can substitute canned whipped cream as a shortcut.)
  7. Spoon about ½ cup (3 oz.) of the blueberry mixture on the shortcake bottoms and dollop on some of the fresh whipped cream. Cover with the other shortcake halves and more whipped cream. Garnish the tops with a few more blueberries, fresh mint, and a slice of lemon if desired.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/lemon-blueberry-cornmeal-shortcake/