by theUngourmet
Makes about 6
6 tbsp of unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/4 cup low fat milk
1/2 cup whole wheat pastry flour
1/2 almond meal
1/2 cup finely ground cornmeal
1 tsp baking powder
1/4 cup Xylitol
1/4 tsp salt
1/4 cup slivered almonds
1 pint fresh blueberries
1 pint whipping cream
1 tbsp vanilla sugar or 1 tbsp Xylitol and ground vanilla bean
1 tsp vanilla extract
Preheat oven to 350 degrees. Lightly grease muffin cups.
In a large bowl using an electric mixer beat the butter until creamy. Beat in the eggs, vanilla and milk. In a medium bowl, whisk together the flour, almond meal, cornmeal, baking powder, Xylitol and salt. Add the flour mixture to the egg mixture and stir just until combined. Evenly fill muffin cups and top with a few slivered almonds. Bake for 16-20 minutes until toothpick inserted into center comes out clean. Allow to cool for 5 minutes in cups. Remove from cups and cool completely on a wire rack.
Combine the whipping cream, vanilla sugar and vanilla. Beat with an electric mixer until stiff peaks form.
Cut shortcakes in half. Add a scoop of whipped cream and a handful of blueberries to bottom 1/2 of the shortcake. Place top of shortcake over whipped cream and berries. Serve.
