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Blueberry Shortcake Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:4 servings

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

  • 1. In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar.
  • 2. 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.
  • 3. 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.

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.

Wine Pairings

Sweet White Wine

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