MENU
  • Pinterest
    58
  • Print
    145
  • Save
    7K
  • Facebook
    12
  • Email
    10

Blueberry Muffin Shortcakes

  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 9

Blueberry muffin mix stirs up into sweet and easy shortcakes. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved

Comment