Baked Blueberry Shortcake
A delicious baked blueberry shortcake featuring tender fruit and a light, fluffy batter, perfect for a comforting dessert or brunch treat that highlights fresh blueberries.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix blueberries, 1/4 cup apple juice concentrate, and 2 tablespoons fructose.
- Spread the fruit mixture in a 9 x 9-inch pan and set aside.
- In a medium bowl, mix 1/2 cup apple juice concentrate, 1/4 cup fructose, vegetable oil, and egg.
- Blend well and add vanilla.
- In a separate bowl, mix flour, baking powder, and salt.
- Add dry ingredients to the batter and mix until combined.
- Pour batter over the blueberry mixture in the pan.
- Bake for 40 minutes until golden and cooked through.
- Serve warm.
Tips & Substitutions
For a lighter version, consider substituting the vegetable oil with unsweetened applesauce. You can also use honey or agave syrup instead of fructose. If fresh blueberries aren't available, frozen ones work well; just ensure they are well-drained to prevent excess moisture. Adding a pinch of cinnamon can enhance the flavor profile, making it reminiscent of a warm dessert like Coconut Ice Box Cake.
Serving Suggestions
This baked blueberry shortcake is delightful served warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a side of fresh berries or a light salad for a balanced meal. It also makes a wonderful dessert alongside vegetarian recipes for a satisfying end to a meal.
Storage & Reheating
Store any leftover baked blueberry shortcake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate for up to a week. To reheat, warm individual portions in the microwave for about 20-30 seconds or in a preheated oven at 350°F for 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Blueberry Shortcake contains roughly 375 calories, with 4g protein, 49g carbohydrates, and 18g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 949mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this recipe?
Absolutely! While blueberries are delicious, you can substitute with raspberries, sliced strawberries, or a mix of your favorite berries. Just adjust the sweetness according to the fruit's natural sugar content.
Is it possible to make this recipe gluten-free?
Yes, you can easily make this baked blueberry shortcake gluten-free by using a 1:1 gluten-free flour blend. Ensure that all other ingredients, like baking powder, are also certified gluten-free.
How can I enhance the flavor of the shortcake?
To elevate the flavor, consider adding citrus zest, such as lemon or orange, to the batter. This will add a refreshing brightness that complements the blueberries beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).