Summer in Vancouver looks a little something like this:
Clear blue and sunny skies, optimal high 20’s degree weather, occasional cool breezes…
Outdoor activities like biking, hiking, lounging at the beach…
And large, plump, sweet blueberries.
Especially one’s hand picked from a local farm. This year’s crop is said to be very abundant and of high quality. After snacking on a generous handful of them, we definitely agree!
Today’s blueberries were grown at our favourite U-Pick farm, Krause Berry Farms. It was mentioned in our Summer Berry Mini Crepe Cake post from a while ago. After being reunited after our summer travels, we took advantage of blueberry season and collectively brought home forty pounds of blueberries, of which half was picked by Chew herself. She’s a mad berry picking machine that picked just as much as Leung and Papa Leung did! Berry picking at Krause Berry Farms is going to be a Radiant tradition from now on.
In addition to growing juicy berries, Krause also produces delicious food! The restaurants, bakery, fudgery, and creamery on site all use farm fresh ingredients in their delectable items. Corn and artichoke pizza, berry custard pie, blackberry ice cream, and berry shortcakes are amongst our favourites.
With that many blueberries on our hands, we knew we had to recreate one of their goodies at home: gigantic berry shortcakes.
This ain’t any traditional scone-sandwich looking shortcake. This is a monstrous bowl-sized pocket packed with farm fresh berries. Literally picked-this-morning fresh berries.
“We’ve done it again!” cried Chew as we did our first taste test. Nothin’ like blursting blueberries in your mouth to take your taste buds on a tractor ride towards the farm. Raspberries, strawberries, or blackberries are other fruits grown around here and would also be perfect fillings. Mixing a few varieties would also taste phenomenal!
Like a cross between a white chocolate oatmeal cookie, blueberry pie, and blueberry oat muffin, these Farm Fresh Blueberry Shortcakes are a summer dream. Even if Vancouver or Krause Berry Farms is not a reasonable distance away, these Farm Fresh Blueberry Shortcakes will provide a little taste of what it’s like here in the summer months.
Because a warm mountain of maple blueberries encased in a crunchy oatmeal crust sounds irresistible and you know you want some.
- DOUGH
- 2 cups oats, divided
- ½ cup all purpose flour
- 1 tsp baking soda
- 3 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ⅓ cup coconut oil, frozen and cubed
- 1 tbsp maple syrup
- ¼ to ½ cup almond milk
- FILLING
- 1 ½ cup fresh blueberries
- 3 to 4 tbsp maple syrup
- ½ tsp cornstarch
- DECORATION
- ¼ cup white chocolate, melted
- Cinnamon
- Honey, for drizzling (optional)
- Preheat oven to 400⁰F and line a cookie sheet with parchment paper or a silicone mat.
- In a food processor, grind 1½ cups of oats into flour. Add the remaining oats, all purpose flour, baking soda and powder, salt, and cinnamon and pulse to combine.
- Add the frozen coconut oil to the dry mixture and pulse until coconut oil is broken up into small pieces.
- Pour in the maple syrup and ¼ cup of almond milk to the food processor and pulse to distribute. Continue adding almond milk a little at a time until a dough forms.
- Scoop the dough out onto a floured surface and roll out until ¼ inch thick.
- Make the filling by combining all ingredients in a small mixing bowl.
- Line a small bowl with plastic wrap and press slabs of the dough mixture into the bottom of the bowl, creating a crust.
- Add one third of the filling mixture into the crust and top with a round of filling, being sure to seal the edges so no juice flows out.
- Flip out onto prepared cookie sheet and patch up any holes if needed.
- Repeat twice more to make two more shortcakes.
- Bake for 15 to 17 minutes, until crust is lightly browned.
- Drizzle with melted white chocolate, honey, and a light dusting of cinnamon.
Leave a Reply