Blueberry Shortcake
Blueberry Shortcake - easy to make and delicious. The perfect end to a summer meal is with fresh blueberries and real whipped topping to twist a classic shortcake. It's one light dessert recipe that's sure to delight.
Servings: 8
Calories: 113kcal
Ingredients
- 2 cups BC Blueberries {fresh or frozen}
- 1 can Pillsbury Flaky Rolls
- ¼ cup Butter melted
- ¼ cup + ½ cup Sugar
- 1 tsp Lemon juice
- ¼ cup + 1 tbsp Water
- 1 tsp Ginger powder
- 1 tbsp Cornstarch
- Frozen Whipping Cream {like Cool Whip} as desired
Instructions
- In a saucepan - place the blueberries, ginger, ¼ cup sugar, lemon juice and ¼ cup of water. Bring to a boil, and then reduce heat to simmer.
- Open can of biscuits and arrange on a parchment lined baking sheet. Preheat oven to 375.
- Brush biscuits with melted butter. Place the ½ cup of sugar in a bowl and drop/roll the biscuits in the sugar to coat.
- Bake the biscuits for approximately 10 – 12 minutes or until they are golden brown and baked through. Let cool.
- While the biscuits are baking, combine the cornstarch and 1 tbsp of water into a slurry, and add to the simmering blueberry mixture. When the blueberry mixture thickens, remove from heat and let cool.
- For assembly, cut a biscuit in half. Spoon approximately 3 tbsp of blueberry mixture onto one half of the biscuit. Follow with a large dollop of cool whip. Top with the other half of the biscuit and serve.
- Enjoy!
Nutrition
Serving: 8Servings | Calories: 113kcal | Carbohydrates: 14g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 78mg | Sugar: 10g