“Blueberry Scandal!”

When I took my first bite, scandalous is the word that came to mind.

What the heck. Make it, and use dessert-time as an opportunity to build your kids’ vocabularies.

I used Organic Valley heavy whipping cream. It’s the richest and best-tasting I’ve ever had. Way better than what comes out of the can.  Just add a tablespoon of turbinado (raw) sugar and one teaspoon vanilla for every 3/4 C. of cream. It will come out perfect. Just make sure you don’t whip it into butter!

Shortcake Ingredients:

½ cup brown rice flour

½ cup arrowroot starch

2 tsp. baking powder

½ tsp. xanthan gum

½ tsp. salt

½ cup butter

½ cup turbinado (raw) sugar

2 large eggs

¼ cup milk (OR coconut milk)

1 teaspoon vanilla

Whipping cream (or non-dairy topping)

Short Cake Instructions:

Combine dry ingredients in a bowl.

In a separate bowl, cream sugar and butter until smooth. Add eggs and vanilla and beat for 30 seconds.

Pour dry ingredients into sugar/shortening/egg mixture. Add milk and mix on medium speed for about one minute. Batter should be light and fluffy.

Fill muffin cups 3/4 full with batter. (You will most likely have three empty cups in your muffin tin. Put a little water in each.)

Bake 20 minutes or until the tops of the cakes are golden brown. Toothpick should come out clean.

Cool pan on wire rack before removing cakes.

How to serve: Slice each shortcake in half and place on serving plate.  Top with either fresh or frozen blueberries. Garnish with whipping cream or non-dairy topping. Serve with love and enjoy! FFG