BLUEBERRY MUFFIN SHORTCAKES
Blueberry muffin mix stirs up into sweet and easy shortcakes.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
- 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.
- 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.
- Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.
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