Why You’ll Love this Gluten-Free Lemon Shortbread Recipe
If you’re looking for a delightful treat that’s both gluten-free and bursting with flavor, you’ll love this Lemon Blueberry Shortbread recipe.
I can’t get enough of the bright, zesty lemon paired with the sweetness of fresh blueberries. Each bite melts in your mouth, leaving a revitalizing taste that’s perfect for any occasion.
What makes this recipe truly special is how easy it’s to whip up, even on busy days. Plus, you can enjoy it guilt-free since it’s gluten-free!
Whether you’re serving it at a gathering or just treating yourself, this shortbread satisfies cravings without compromising on taste.
Trust me, once you try it, you’ll be coming back for more!
Ingredients of Gluten-Free Lemon Shortbread
When it comes to baking, having the right ingredients can make all the difference, especially in gluten-free recipes. This Lemon Blueberry Shortbread is no exception. With its bright flavors and satisfying texture, you’ll want to have everything ready to go before you start mixing.
Don’t worry, though—once you gather these simple ingredients, you’ll be on your way to impressing friends and family (or just treating yourself, because why not?). So, let’s explore what you’ll need to create this delightful gluten-free treat.
Ingredients for Gluten-Free Lemon Shortbread
- 2 cups Pamelas ultimate baking and pancake mix (gluten-free)
- 2 large eggs (or egg replacer equivalent)
- 1 1/2 cups milk or 1 1/2 cups non-dairy milk substitute
- 2 tablespoons vegetable oil
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- 1/2 teaspoon lemon extract
- 1/2 cup fresh blueberries
Now, before you get too excited and start whipping up the batter, let’s chat about a few things regarding these ingredients.
First off, if you’re vegan or have an egg allergy, the egg replacer is a fantastic option—just make sure to follow the packaging instructions for the right equivalent.
And when it comes to milk, whether you choose cow’s milk or a non-dairy substitute like almond or oat milk, it’s all good! Just remember that the flavor and texture might slightly vary depending on what you pick.
Also, using fresh blueberries is key; they add a burst of sweetness and a pop of color that frozen ones just can’t match.
So, while you might be tempted to get those frozen ones (I mean, who doesn’t love a good shortcut?), trust me on this—fresh makes a world of difference.
Now, grab those ingredients, and let’s get ready to bake something delicious!
How to Make Gluten-Free Lemon Shortbread
Alright, let’s plunge into the delightful world of gluten-free baking with this Lemon and Blueberry Shortbread recipe. First things first, you’ll want to gather all your ingredients, which we’ve already listed. So, once you have your 2 cups of Pamela’s ultimate baking and pancake mix, the eggs (or egg replacer), milk, vegetable oil, lemon zest, lemon juice, lemon extract, and those lovely fresh blueberries, you’re ready to roll.
Now, grab a large mixing bowl and combine the 2 cups of Pamela’s baking mix with the 2 large eggs and 1 1/2 cups of milk. Don’t worry if it looks a little lumpy at first; we’re going to smooth it all out.
Add in the 2 tablespoons of vegetable oil, 1 teaspoon of lemon zest, the juice from half a lemon, and 1/2 teaspoon of lemon extract. Mix it all together until you have a smooth batter—no one wants a clumpy pancake, am I right?
Once everything’s well combined, fold in the 1/2 cup of fresh blueberries gently. You want them to stay intact for that burst of flavor in every bite.
Now, here comes the fun part. Preheat your lightly oiled griddle over medium heat. When it’s hot enough, pour about 1/4 cup of that luscious batter onto the griddle. The sizzle you hear? That’s the sound of magic happening.
Cook it until the bottom is golden brown, then flip it over and let the other side get all nice and toasty too. Voila, you’ve got yourself a pancake masterpiece!
Serve them hot with a pat of butter, a drizzle of real maple syrup, or a dollop of raspberry preserves if you’re feeling extra fancy.
And if you end up with leftovers (which I doubt will happen, but just in case), cool them down and toss them in a Ziploc bag for later. Reheating in a toaster oven or griddle is a breeze, or you can just zap them in the microwave for about a minute.
Trust me, you’ll be the star of brunch with these fluffy, lemony delights.
Gluten-Free Lemon Shortbread Substitutions & Variations
While I love the classic combination of lemon and blueberry in my gluten-free shortbread, there are plenty of delicious substitutions and variations to explore.
For a twist, try using lime zest and juice instead of lemon for a zesty lime shortbread. You can also swap out the blueberries for other fruits like cranberries or chopped cherries, adding a unique flavor profile.
If you’re looking for a nutty taste, incorporate finely ground almonds or hazelnuts in place of some of the flour. Don’t forget about spices; a pinch of cardamom or a sprinkle of cinnamon can elevate the flavor.
Finally, for a dairy-free option, substitute regular milk with almond or coconut milk, ensuring everyone can enjoy these treats!
What to Serve with Gluten-Free Lemon Shortbread
What pairs perfectly with gluten-free lemon shortbread? I love serving it alongside an invigorating cup of herbal tea or a light lemonade. The citrus notes in the shortbread complement the flavors beautifully.
You can also try it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tartness. For a delightful twist, I sometimes add a handful of fresh berries on the side, which enhances the overall presentation and taste.
If you’re feeling adventurous, a drizzle of honey or a sprinkle of powdered sugar can elevate the experience. Honestly, the possibilities are endless! Just let your taste buds guide you, and enjoy this sweet treat with whatever you fancy.
Additional Tips & Notes
When enjoying gluten-free lemon shortbread, a few extra tips can enhance your experience.
First, I recommend letting the dough chill for at least 30 minutes before baking. This helps the flavors meld and the texture improve.
If you like a stronger lemon flavor, consider increasing the lemon zest and juice slightly.
Also, make sure to use fresh blueberries; they add a burst of flavor and moisture.
For a little crunch, sprinkle some coarse sugar on top before baking.
If you’re storing leftovers, wrap them tightly to prevent drying out.
Finally, serve them with a cup of tea or coffee for a delightful treat.
These small adjustments can take your shortbread to the next level!