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Blueberry Shortcake Recipe
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking powder||4 1⁄2 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|
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 mg
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
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.