| 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 frozen (thawed) whipped topping |
| 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 25 to 29 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. |
|
| 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:
340 ( 110); 12g ( 5g, 0g); 30mg; 300mg; 54g ( 3g, 34g); 4g 2%; 60%; 4%; 6% 1 ; 1/2 ; 2 ; 0 ; 2 1/2 3 1/2