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Blueberry Shortcake Recipe

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Blueberries abound in Mary Damm’s sugar-topped shortcake. The East Peoria, Illinois cook enjoys it as dessert, but it’s also great for breakfast.

This recipe is:

Healthy

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Blueberry Shortcake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 4 Servings

15 25 40

Ingredients

4 tablespoons sugar, divided
2 teaspoons all-purpose flour
1/8 teaspoon ground cinnamon
1 cup plus 2 tablespoons reduced-fat biscuit/baking mix
1/3 cup fat-free milk
1 cup fresh or frozen blueberries

Directions

In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar.
Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm if desired, or cool on a wire rack. Yield: 4 servings.

Editor's Note: If using frozen blueberries, do not thaw.

Nutritional Facts 1 piece equals 209 calories, 2 g fat (trace saturated fat), trace cholesterol, 403 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Blueberry Shortcake in Healthy Cooking April/May 2008, p43

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Blueberry Shortcake

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(1-1) of 1 reviews

Reviewed on Mar. 21, 2008 by angel food

The whole family loved this-kids included. It was kind of like a cinnamony blueberry coffee cake. Great aroma throughout the house when cooking. Really good!!