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Blueberry Muffin Shortcakes

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Blueberry Muffin Shortcakes
  • Prep Time 10 min
  • Total Time 1 hr 40 min
  • Servings 9
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Blueberry muffin mix stirs up into sweet and easy shortcakes.

Ingredients

1
box (1 lb 2.25 oz) Betty Crocker™ wild blueberry muffin mix
1/2
cup sour cream
1
egg
3/4
cup water
3
tablespoons vegetable oil
Coarse white sugar, if desired
3
cups sliced strawberries
1
cup fresh blueberries
1/3
cup granulated sugar
1 1/2
cups Cool Whip™ frozen whipped topping, thawed

Directions

  • 1 Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
  • 2 Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter. Spread batter in pan. Sprinkle with coarse sugar.
  • 3 Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup granulated sugar. Refrigerate until ready to serve.
  • 4 Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.
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Tips  

Use 4 cups of any combination of berries instead of the strawberries and blueberries.

Find coarse sugar in the food-decorating section of party stores or craft stores.

Nutrition Information 
No nutrition information available for this recipe
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