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
Blueberry Shortcake Sundaes Recipe photo by Taste of Home
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.
Reviews
So Good! I would not recommend using Sara Lee's frozen pound cake, it was like a block of foam.
Easy and delicious! Great for company or just a special dinner at home.