Blueberry Muffin Shortcakes

 

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 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.