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Blueberry Shortcake Sundaes

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


  • 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


  • 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.
  • Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.

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Average Rating:
  • skb cooking
    Jan 9, 2011

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

  • kimkenney
    May 31, 2010

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