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Blueberry-Orange Shortcakes

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Updated Jan 4, 2024
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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.

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Blueberry-Orange Shortcakes

  • Prep Time 10 min
  • Total 1 hr 40 min
  • Servings 9
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
  • Step 
    4
    To serve, cut shortcake into 9 squares and pair with a dollop of whipped cream.

Nutrition

Nutrition Facts are not available for this recipe
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