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Blueberry Shortcake Sundaes Recipe

Blueberry Shortcake Sundaes Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 serving equals 349 calories, 13 g fat (8 g saturated fat), 95 mg cholesterol, 173 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Blueberry Shortcake Sundaes

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Reviewed Jan. 9, 2011

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

Reviewed May. 31, 2010

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

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