peach and wild blueberry sourdough shortcake

We’ve been soaking up the taste of summer and it’s been delicious. I whipped up this super easy dessert the other day and it was delightful. I’ll be honest - the sourdough shortcake it a bit of a lie - I actually used the most amazing sourdough scones (recipe here) in place of shortcake and it was perfect for this! Slightly crumbly, full of flavor, just slightly tangy - all so so good.

Ingredients:

• 2 local peaches

• 3/4 cup wild blueberries (fresh or frozen)

• 1 tbsp corn starch

• 2 tbsp organic cane sugar

• 1 tsp organic vanilla extract

• 1 tbsp grass-fed butter

Slice the peaches into thin slices and place in a medium pot or a deep cast iron pan. Add the wild blueberries, corn starch, cane sugar, and vanilla extract. Mix together and then cook on low for about 10 minutes, stirring frequently throughout. Once peaches are slightly softer, turn off the heat and add in the butter. Let sit on the stove for another 5 minutes or so and then gently stir the melted butter in.

If you want to really elevate this, take 30 seconds to whip up some homemade honey whipped cream. It’s unbelievably good.

• 1/2 cup organic heavy whipping cream

• 1 tbsp local honey

• 1 tsp organic vanilla extract

Use an immersion blender to whip this all together. So quick and easy!

Pull out some shallow dishes and grab your pot off the stove.

Serve over warm scones or shortbread and top with homemade honey whipped cream!

Serves 4 people