Today I decided to make these delicious Mini Blueberry Shortcakes drizzled with a lemon glaze, topped with fresh blueberries, icing sugar, and whipped cream! Making these shortcakes was fairly simple and fun to make with few modifications. Some changes I made included using 1/4 cup milk and 1/4 cup almond milk, this was simply because I ran out of cow's milk and only had almond milk to substitute. Nonetheless, it worked out well and you can substitute the milk in the recipe with your favourite milk i.e. almond, cashew, soy, oat, etc.
This recipe made 4 mini blueberry shortcakes in total and took about 21 minutes to bake at 350F. As for making the lemon glaze, I only used 2 tbsps of oat milk instead of 3 tbsps. However, it was a bit runny, so you could also reduce it to 1.5 tbsps if you prefer a thicker consistency. You can also use your preferred milk or even replace it with water if you prefer, however, it will be less creamy in the latter scenario.
I also ended up using a mini bundt pan since I didn't have a shortcake pan, however, it still worked out, so never fear, your bundt cake pan is here haha. As for removing the shortcakes, simply flip them over and use a butter knife along the edge if they won't come out completely. However, buttering and flouring the pan before baking should make it fairly seamless. Overall, this recipe turned out really well and I hope you enjoyed this review! Happy baking :)
Here is the link to the recipe I used: inspiredbycharm.com
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