Blueberry Muffin Shortcakes

Name: Blueberry Muffin Shortcakes
Prep time: 10 min
Total time: 1 h 40 min
Yield: 9
Ingredients: 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix; 1/2 cup sour cream; 1 egg; 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 sugar; 1 1/2 cups Cool Whip frozen whipped topping, thawed

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By Betty Crocker Kitchens

Updated Dec 20, 2023

Blueberry Muffin Shortcakes

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

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Ingredients

1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
1/2 cup sour cream
1 egg
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 sugar
1 1/2 cups Cool Whip frozen whipped topping, thawed

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 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.
Step
3

Bake 20 to 25 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.
Step
4

Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.

Nutrition

320 Calories

12g Total Fat

3g Protein

51g Total Carbohydrate

31g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 100

Total Fat: 12g; 18%

Saturated Fat: 4 1/2g; 23%

Trans Fat: 0g

Cholesterol: 30mg; 9%

Sodium: 250mg; 10%

Potassium: 125mg; 4%

Total Carbohydrate: 51g; 17%

Dietary Fiber: 2g; 10%

Sugars: 31g

Protein: 3g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 30%; 30%

Calcium: 8%; 8%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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