Blueberry Shortcake Sundaes Recipe
Blueberry Shortcake Sundaes Recipe photo by Taste of Home
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Blueberry Shortcake Sundaes Recipe

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These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. —Agnes Ward, Stratford, Ontario
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1/3 cup sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons water
  • 1-1/2 cups fresh or frozen blueberries
  • 4 slices pound cake
  • 4 scoops vanilla ice cream

Nutritional Facts

1 each: 349 calories, 13g fat (8g saturated fat), 95mg cholesterol, 173mg sodium, 56g carbohydrate (34g sugars, 2g fiber), 4g protein.


  1. In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir for 2-4 minutes or until thickened.
  2. Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce. Yield: 4 servings.
Originally published as Blueberry Shortcake Sundaes in Simple & Delicious May 2010, p21

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skb cooking User ID: 5191780 186430
Reviewed Jan. 9, 2011

"So Good! I would not recommend using Sara Lee's frozen pound cake, it was like a block of foam."

kimkenney User ID: 2674505 171081
Reviewed May. 31, 2010

"Easy and delicious! Great for company or just a special dinner at home."

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