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Blueberry Shortcake

Fresh.n.Natural's picture
  All purpose flour 2 Cup (32 tbs), sifted
  Sugar 2 Tablespoon
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Slightly beaten egg 1
  Milk 1⁄2 Cup (8 tbs)
  Fresh blueberries 1 Cup (16 tbs)
  Blueberry sauce 1⁄2 Cup (8 tbs)

Sift together flour, sugar, baking powder, and salt; cut in butter.
Mix egg and milk; stir into flour mixture.
Divide the dough in half.
Pat half into greased 8 x 1 1/2-inch round cake pan; top with blueberries.
On waxed paper, roll remaining dough to an 8-inch circle.
Invert and fit dough over berries; remove paper; sprinkle dough with 2 teaspoons sugar.
Bake in hot oven (400°) for 25 to 30 minutes.
Cut in 6 wedges.
Serve with warm Blueberry Sauce: In saucepan, combine 1/4 cup sugar and 1 1/2 tablespoons cornstarch; blend in 1 cup cold water.
Cook and stir till mixture boils.
Add 1 cup blueberries; cook 3 minutes.
Remove from heat; stir in 1 tablespoon lemon juice and 1/4 cup butter or margarine.

Recipe Summary

Cook Time: 
25 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2158 Calories from Fat 908

% Daily Value*

Total Fat 103 g158.8%

Saturated Fat 61.9 g309.4%

Trans Fat 0 g

Cholesterol 464.7 mg154.9%

Sodium 2092.5 mg87.2%

Total Carbohydrates 270 g90.1%

Dietary Fiber 10.3 g41.3%

Sugars 51.8 g

Protein 38 g76.2%

Vitamin A 65% Vitamin C 23.9%

Calcium 114.9% Iron 80%

*Based on a 2000 Calorie diet

Blueberry Shortcake Recipe