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Blueberry Shortcake

Total Time

Prep: 15 min. Bake: 25 min.


4 servings

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.


  • 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


  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 in the center comes out clean. Serve warm if desired, or cool on a wire rack.
Editor's Note: If using frozen blueberries, do not thaw.

Nutrition Facts

1 piece: 209 calories, 2g fat (0 saturated fat), 0 cholesterol, 403mg sodium, 44g carbohydrate (18g sugars, 1g fiber), 4g protein.

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