Blueberry Muffin Shortcake
Blueberry muffin mix stirs up into sweet and easy shortcakes.
1 (1 pound 2.25 ounce) box wild blueberry muffin mix (e.g. Betty Crocker®)
1/2 cup sour cream
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 (white) sugar
1 1/2 cups frozen (thawed) whipped topping
Preheat oven to 425°F (218°C). Grease a 9-inch square baking pan with Pan Release or cooking spray.
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.
Bake for 25 to 29 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.
Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.
Preparation Time: 10 minutes
Total Time: 1 hour 40 minutes
Find coarse sugar in the food-decorating section of party stores or craft stores.
Use 4 cups of any combination of berries instead of the strawberries and blueberries.
Amount per serving: Calories 340 (Calories from Fat 110); Total Fat 12 g (Saturated Fat 5 g, Trans Fat 0 g); Cholesterol 30 mg; Sodium 300 mg; Total Carbohydrate 54 g (Dietary Fiber 3 g, Sugars 34 g); Protein 4 g