Blueberry Muffin Shortcakes

Blueberry muffin mix stirs up into sweet and easy shortcakes.

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

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 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.

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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
300mg
300%;
Total Carbohydrate
54g
54%
(Dietary Fiber
3g
3%
  Sugars
34g
34%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
60%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.