Blueberry Shortcake Sundaes

Name: Blueberry Shortcake Sundaes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

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

Originally published as Blueberry Sundae Short Cake in Simple & Delicious May 2010

Reviews

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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.