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Gluten Free Blueberry Shortcake

Rosa and Carlyn celebrated their birthday last month and a few of my guests were gluten free.  In addition to purchasing gluten free lunch meats, I made this fantastic blueberry shortcake.  Everyone enjoyed it!

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5 cups blueberries, fresh or frozen
3/4 cup sugar
1 teaspoon lemon zest
1 Tbsp lemon juice
1 pinch cinnamon

1 box Bisquick™ Gluten Free mix (2 1/3 cups… I think that was the whole box)
1/4 cup sugar
1/3 cup butter
3/4 cup milk
3 eggs beaten
1/2 tsp vanilla

1 container Cool Whip 

Making the shortcake:
Heat the oven to 425 degrees F.
Grease cookie sheet (in my case I used two 9 inch cake pans)
In a medium bowl, combine the Bisquick™ Gluten Free mix and sugar.  Then cut in the butter with a pastry blender or fork.  Stir in the milk, eggs  and vanilla.
Drop by the spoonful onto a cookie sheet.  (I split the mix in half and placed each half in a greased cake pan.)
Bake 10-12 minutes or until light golden brown.  Allow to cool to room temperature.  
The cake pans took a bit longer to cook, you can use a toothpick to see when the center is cooked.  (if it comes out clean it is done).

Making the berry mix:
Place blueberries, sugar, lemon zest, lemon juice, and cinnamon into a medium saucepan. Heat until the sugar has melted and the mixture is just barely coming to a simmer. Mash up the berries a bit, to release the juices with a potato masher. Remove from heat and let come to room temp.
Putting it together
I alternated layers of cake, blueberry mix and Cool Whip.  I had enough to do each layer twice.  
If you make it on cookie sheets, use 1/2 of your shortcakes to create layer on the bottom, cover with blueberries, then Cool Whip and repeat.
The container I used was slightly smaller than 9 inches, so I cut around the edges of the cake to make it fit. 
Refrigerate the leftovers!