Archive for Author Rebecca Coleman

Blueberry Shortcake {Vegan}

There are two schools of thought when it comes to shortcake: there are the biscuit folks and then there are the cake folks.

Neither is wrong. It’s just what you prefer.

Vegan Blueberry Shortcake

Shortcake made on a biscuit tends to be a bit heavier in texture, and less sweet. The idea is to use a basic biscuit dough recipe, but add a little sugar to make it a bit sweet, and less savoury.

The cake people have lots of options: I’ve seen shortcake made from regular vanilla cake, angel food cake, and even pound cake.

Either way, to make a shortcake, you place your base (buscuit or cake) on a plate, and top it with mascerated berries and whipped cream, and serve! It’s sometimes better if you have time to let it sit for a while and allow the berry juices to sink in and absorb into the base layer.

The thing about me, though–and you probably know this by now–is that I love the pairing of sweet and savoury. So in this particular instance, I have added a savory element to the busicits–namely the herb thyme. Thyme is a great addition here, because it’s not too strong, and goes well with the blueberry.

Same with the blueberries. I never make any kind of shortcake without adding a little balsamic vinegar to the berries. The balsamic has a little sweetness, a little acidity–that takes the berries to the next level.Blueberry Shortcake Vegan

Blueberry Shortcake {Vegan}

For the shortcake/biscuits:

  • 1 3/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup vegan butter
  • 1/2 cup non dairy milk
  • 1 tbsp lemon juice
  • 1-2 tsp chopped fresh thyme (optional)
  • course granulated sugar & additional non dairy milk
  1. Place the non dairy milk in a small bowl, and add the lemon juice to it. Allow to sit while you complete the next step.
  2. Measure out all of your dry ingredients and the thyme into a large bowl, and mix to combine. Drop the vegan butter in and using your hands or a pastry blender (I actually use my potato masher, it works great), mush the butter into the dry ingredients until it resembles coarse crumbs.
  3. Add the milk to the dry ingredients, and carefully begin to mix everything together. If the mix is a bit dry, you may need to add a little extra milk, 1 tbsp at a time. You don’t want to overwork your dough, so mix it just until it comes together.
  4. On a floured board, roll your dough out so it’s about 3/4″ thick. Cut out circles using a glass or a cookie cutter, and place on a parchment-lined baking sheet. Brush a little vegan milk on the top of each biscuit and sprinkle with a little sugar. Bake in a preheated 400 degree oven for about 15 minutes, or until the tops are golden on the edges.
  5. Remove from the pan and allow to cool on a wire rack.

While the biscuits are baking, make the blueberry compote.

  • 2 cups blueberries
  • 1/4 water
  • 1/4 cup sugar
  • 1-2 tbsp balsamic vinegar
  1. In a smallish saucepan, place all the ingredients over  medium heat, and gently bring to a boil. Allow to cook down for 5-10 minutes, until the consistency is jammy. I like to mash mine up with a potato masher, or you can puree it in your blender if you like a smoother consistency. Remove from the pan into a heat-proof bowl and place in the refrigerator to set. The consistency will thicken as it cools.

To assemble the blueberry shortcakes:

  1. Take a biscuit and split it in half lengthwise. Lay the bottom half on the plate, and top with a generous dollop of the blueberries. Top that with a spoonful of coconut whip. Top with the top of the biscuit to complete.

Lemon Blueberry Pound Cake

I really, really love this time of the year.

First off, I’m a summer girl. I was born in the summer, and I love the heat. I know lots of people complain about it, but I will take it any day over the rain.

The other thing I love about summer is that it seems like, every time you turn around, there’s something new to cook. Something is blooming, producing fruit, basically hitting you with all of Nature’s bounty. Seasonal means cheap, and seasonal means fresh.

Lemon Blueberry Pound Cake

It’s currently blueberry season, and Michael and I drove out to the valley last weekend to stock up. This week, therefore, is all about the blueberry.

I really love doing sweet and savoury together, like pairing blueberries with traditionally savoury ingredients, like herbs or balsamic vinegar. Last year, I did a barbecue sauce that incorporated blueberries, and served it with my pulled jackfruit on a taco (would also rock on a waffle for brunch).

They are such great, versatile berries, and packed with Vitamin C, fibre, and antioxidants. You really could just eat them by the handful and call it a day, but I do like to make at least one pie or galette (aka lazy pie) somewhere along the way. I will also freeze any leftovers on a single layer on a sheet tray, then transfer to a ziploc once they are frozen, and then they get chucked into my morning smoothie.

One classic and winning pairing, however, is with lemon, and that is what today’s recipe is all about.

Blueberry Lemon Pound Cake

Traditionally, a pound cake was a very simple recipe: one pound of butter, one pound of eggs, one pound of sugar, and one pound of flour. That’s it! It was a super simple recipe.

That cake also tended to be pretty heavy and dense (but makes for the base of a lovely shortcake!). This version is lightened-up some, both in texture and in weight.

You can’t skip zesting the lemon. It’s a crucial step. There is a ton of bright lemon flavour hidden in the essential oils in the lemon skin. Lots of people use a rasp or a microplane for this step, but I prefer a citrus zester.BC Blueberries Lemon Pound Cake

Lemon Blueberry Pound Cake

Ingredients

  • 1 cup butter, softened
  • 1 3⁄4 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 3⁄4 cups flour
  • 1 1⁄2 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄4 tsp salt
  • 1 1/4 cups blueberries, tossed with 1 tbsp flour

Method

  1. Place the milk in a small bowl, and add the lemon juice to it. Set aside while you complete the next few steps.
  2. In the bowl of your stand mixer, fitted with the paddle attachment, place the butter and sugar. Cream together well until light and all the sugar is incorporated.
  3. With the mixer running on low, add the eggs one at a time.
  4. Add the vanilla and lemon zest, and beat again.
  5. Mix together the flour, baking soda, salt, and baking powder. Add to the mix (with the mixer on low), alternating between the flour and the milk, in three batches.
  6. Remove the bowl from the mixer and fold in the blueberries by hand.
  7. Pour into parchment-lined pans (you could use a loaf pan or a bundt cake–I did mine in a series of mini loaf pans) and bake for about 40 minutes, or until a skewer inserted into the middle comes out clean.
  8. For the glaze: mix together 2 cups icing sugar and 1/3 cup lemon juice. Drizzle over your cake, then allow to set.
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