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
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.)
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.
I alternated layers of cake, blueberry mix and Cool Whip. I had enough to do each layer twice.
Amber is the proud Homeschooling mother to four beautiful children, Damian (24), Rosaleigh (10), Carlyn (7), Naomi (4), and a wife to her loving husband, Chancellor. Her family also includes three cats.
She loves being a stay-at-home mom and feels blessed to be able to care for her children full-time and provide them with so many opportunities through Metro Detroit Mommy.