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Blueberry Shortcake

Ingredients
  Sifted all purpose flour 3 Cup (48 tbs)
  Baking powder 4 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Shortening 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Light cream/Milk 2⁄3 Cup (10.67 tbs)
  Melted butter/Melted margarine 2 Tablespoon
  Blueberry sauce 1 Cup (16 tbs) (Made Fresh)
  Heavy cream 1⁄2 Cup (8 tbs), whipped
Directions

Sift dry ingredients.
Cut in shortening.
Stir in eggs and enough cream to moisten dry ingredients.
Divide dough and pat half into 9-inch layer-cake pan.
Brush with butter.
Roll out remaining dough and put on top.
Bake in preheated hot oven (425 °F.) for about 25 minutes.
Split and fill with half the sauce.
Spoon remaining sauce over top and garnish with whipped cream.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 737 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.4%

Saturated Fat 19.3 g96.7%

Trans Fat 3.4 g

Cholesterol 138.2 mg46.1%

Sodium 662.8 mg27.6%

Total Carbohydrates 67 g22.5%

Dietary Fiber 1.7 g6.8%

Sugars 11.5 g

Protein 10 g19.4%

Vitamin A 15.4% Vitamin C 0.47%

Calcium 32.8% Iron 20.4%

*Based on a 2000 Calorie diet

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Blueberry Shortcake Recipe