Blueberry Muffin Shortcakes

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

Ingredients

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
250mg
10%
Potassium
125mg
4%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
10%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 1/2 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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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