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Blueberry Shortcake Recipe
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||2 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)|
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 mg
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
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.