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Blueberry-Orange Shortcakes

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  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 9
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Brighten up your family breakfast with this quick and easy Blueberry-Orange Shortcakes recipe. Using Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix, these shortcakes are topped with mandarin orange segments so each bite bursts with citrus flavor.
By Melinda Sekela
Updated Jan 4, 2024
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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 a 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. Arrange the orange segments on top of the batter in any pattern you’d like.
  • 3
    Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
  • 4
    To serve, cut shortcake into 9 squares and pair with a dollop of whipped cream.

Frequently Asked Questions

Is there a particular way to arrange the mandarin oranges on top of the cake?

Get playful with patterns! You can arrange the orange segments into flowers, spirals, smiley faces–create any decoration you’d like.

How can I get more of the orange taste?

For an extra burst of orange flavor, replace 1/4 cup of water with the juice from the can of oranges.

What’s the best temperature to serve the shortcakes?

Shortcakes taste great served warm, room temp, or even cold from the fridge, so feel free to prepare in advance for a quick start to your morning.

Nutrition

Nutrition Facts are not available for this recipe
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