Blueberry-Orange Shortcakes

This delightful recipe is a twist on not one, but two Betty Crocker recipes! Betty Maker Melinda Sekela brightens up Betty’s classic Blueberry Muffin Shortcakes with a simple ingredient swap, inspired by a vintage 1970s Betty Crocker coffee cake recipe. It’s a great way to add a little extra sunshine to your morning.

In her Blueberry-Orange Shortcakes, Melinda starts with Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix for extra-easy prep. Then right before baking, she adds mandarin orange slices to the top of her cake—instead of fresh berries. The orange slices give a burst of rise-and-shine flavor and are handy for the winter months when fresh berries aren’t at their peak. The sweet-tart flavor of the oranges also balances nicely with the sweeter muffin mix and gives the shortcakes an extra touch of breakfast/brunch flair.

Bake up a batch of these Blueberry-Orange Shortcakes and serve them with a dollop of whipped cream for a simple and delicious breakfast or brunch treat! For more sweet baking ideas, take a peek at what the other Betty Makers have whisked up this month.

Melinda’s Tips

• Get playful with patterns! You can arrange the orange segments into flowers, spirals, smiley faces—create any decoration you’d like.
• For an extra burst of orange flavor, replace ¼ cup of water with the juice from the can of oranges.
• These shortcakes taste great served warm, room temp or even cold from the fridge, so feel free to prepare them in advance for a quick start to your morning.

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