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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.
Frequently Asked Questions
Blueberry-Orange Shortcakes
- Prep Time 10 min
- Total 1 hr 40 min
- Servings 9
- Ingredients 7
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
- 1 can (10 oz) mandarin orange segments, drained
- 1 1/2 cups sweetened whipped cream or Cool Whip frozen whipped topping, thawed
Instructions
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Step1Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
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Step2Drain 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.
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Step3Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
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Step4To 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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