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Author Notes: Even gluten-lovers will be wooed by this cake! Similar to a cream scone in texture, it's baked as one large shortcake that makes for a rustic-looking presentation. Serve it, whole or broken in to wedges, simply for breakfast with fresh fruit and yogurt or save for dessert and top with macerated berries and whipped cream. —cratecooking
Serves 4 to 6
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 2 teaspoons blaking powder
- 1/4 cup granulated sugar, plus more for sprinkling
- 1/2 zested lemon
- 1/4 teaspoon Kosher salt
- 1 cup heavy cream, cold, plus 1 tablespoon for brushing
- 1 pint blueberries, or other berries
- 1 tablespoon granulated sugar, or to taste
- yogurt or whipped cream, for serving
- For shortcake, preheat oven to 375 degrees F.
- In a medium bowl, combine flours, baking powder, sugar, lemon zest and salt.
- In a large bowl, whisk 1 cup cream until soft peaks form; gently fold the dry ingredients in to the whipped cream using a rubber spatula until the dough just slightly comes together. It will be crumbly in appearance.
- Transfer dough to a parchment or silpat-lined baking sheet. Using your hands, shape dough in to a 3/4-inch thick round. Brush with 1 tablespoon of cream and sprinkle with sugar.
- Bake shortcake for 15 to 20 minutes until it is lightly golden brown and the top is just firm. It will spread during baking. Allow to rest for 5 minutes on baking sheet. Serve with smashed blueberries.
- For topping, place blueberries in a medium bowl and using the back of a spoon smash 3-4 times until half of the berries have burst. Stir in 1 tablespoon of sugar and set aside while shortcake bakes.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Berry Recipe