Coconut Flour Pancakes with Blueberry Honey Compote
Coconut Flour Pancakes with Blueberry Honey Compote is a gluten free, dairy free, and lacto ovo vegetarian
Blueberry Shortcakes With Whipped Cream Cheese
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon coarse salt
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 stick cold unsalted butter, cut into small pieces
- 8 ounces cream cheese, 2 ounces cold, 6 ounces room temperature
- 4 ounces blueberries (about 3/4 cup), plus more for serving
- 3/4 cup well-shaken buttermilk
- 1/3 cup confectioner’s sugar
- 1 1/4 cups heavy cream
Instructions
Blueberry Shortcakes With Whipped Cream Cheese serves 12 original recipe by Lottie + Doof.
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