Highbush Blueberry Vegan Shortbread Recipe and a $75 GIVEAWAY

BlueberriesLogo_withSMNot only are blueberries extremely tasty, but, as we’ve all been hearing, they also have some essential health benefits that pair nicely with a vegan shortbread recipe I recently tried out. Low in fat, at just 80 calories per a cup, blueberries contain polyphenols, which have antioxidant and anti-inflammatory properties that can lessen the inflammatory process associated with conditions like cardiovascular disease, cancer and age-related cognitive decline. I’ve been working with the U.S. Highbush Blueberry Council to help them promote blueberries. The U.S. Highbush Blueberry Council is made up of North and South American blueberry farmers who want to promote the growth and well-being of the blueberry industry. Their website includes a bunch of great recipes that include blueberries, although I came up with my own especially to share with you.

I heard about this vegan shortbread recipe from my son, who used it to make lavender shortbread, which tasted amazing. So I decided to change the lavender to blueberry and now I’ve left the whole family satisfied, leaving me with an empty baking dish to clean.

Ingredients

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1 cup coconut oil

1/3 cup sugar

1/4 tsp. salt

1/2 – 1 cup blueberries (depending on how blue you want it!)

1 tsp. vanilla extract

2 cups whole wheat or white flour

 

 

Instructions

1. Stir the coconut oil with the sugar until the sugar is completely incorporated

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2. Add the lavender and vanilla and continue to mix

 

3. Stir inthe flour and salt, at which point you may need to use your hands as coconut oil doesn’t mix with flour as easily as butter. It may be crumbly, but this is ok

 

 

4. Mix in all your blueberries!

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5. Work the dough into a 9 x 13 glass baking dish. This recipe should be able to full the entire dish

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6. Bake at 350 degrees for 10-15 minutes or until the top of the shortbread begins to brown

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7. Remove from oven and let cool, then cut into small squares or other desired shape

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WIN : As part of their campaign to spread the growth and well-being of the blueberry industry, U.S. Highbush Blueberry Council has given me the opportunity to giveaway a $75 gift card.

Enter for a chance to win using the Rafflecopter entry form below. For every entry you do it’s an extra entry to win.

a Rafflecopter giveaway

US entries only and one entry per person. Winner will be chosen on February 8th, 2014.

I have teamed up with U.S. Highbush Blueberry Council in support of this campaign. We received compensation for participation in this campaign. However, all thoughts and opinions are my own. 

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119 Responses

  7. I love blueberries but I dont use them often in recipes. This recipe loos delicious and would love to try it. I’m guessing in step 2 that you omit the Lavender?

    Reply

  8. My husband loves blueberries! I’m allergic to them, but I make blueberry desserts often for my hubby and our Grand kids.

    Reply

  12. I love blueberries! My aunt showed me how to use them in a delicious trifle! And I love them in pancakes, cakes, breads, bagels, and so many other things!

    Reply

  14. We love blueberries. I should make some blueberry muffins today!
    pinned–http://www.pinterest.com/pin/400046379371960483/

    Reply

  23. I love this recipe using healthy Coconut oil and blueberries to make a delicious shortbread! I have to make this. I already have coconut oil and my family would love it!

    Reply

  24. Thanks for sharing the recipe! It looks delicious. I bought blueberries last week and my daughter’s really enjoyed them.

    Reply

  27. When they are in season, I get bluberries often and make a point to eat a few every day. Thanks for posting the recipe too. I’m gonna try making it.

    Reply

  48. i LOVE blueberries and this looks like a great recipe. When we go to Maine we stock up on their lovely berries there – so good!

    Reply

  53. I love blueberries and this looks really good, I pick fresh blueberries each year right down the street from me and freeze them for the winter

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  58. I can’t wait until blueberry picking season. It’s so peaceful, moving down the rows, lost in your own thoughts…

    Reply

  59. This recipe looks delicious! I am going to have to make it when I get a little free time. It would be a huge hit as a breakfast cake in my house.

    Reply

  85. This looks delicious. We all love blueberries in our house so I’m definitely going to try this. I think it will be a great way to sneak something healthy in my husbands diet too.

    Reply

  105. I love blueberries and shortbread so I definitely need to try them together, this is perfect for a vegan like myself as well.

    Reply

  107. this recipe looks amazing, so thrilled to have come across it. i have a feeling i’m a wwinner already 😉 i’ll let ya know how it turns out!!

    Reply

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