BLUEBERRY SHORTCAKE
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.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , 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. , 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.
Nutrition Facts : Calories 209 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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Nihilistic Nerd
[email protected]This shortcake was easy to make and turned out great. I used fresh blueberries and they were so delicious.
Ray Mysterious
[email protected]I've been looking for a good blueberry shortcake recipe for a while and this one is perfect.
Richelle Grijalva
[email protected]This is the best blueberry shortcake recipe I've ever tried.
olia enriko
[email protected]I made this shortcake for a party and it was a hit! Everyone loved it.
Echi Phoebe
[email protected]This blueberry shortcake was amazing! The biscuits were fluffy and the blueberries were sweet and juicy. I will definitely be making this again.