BLUEBERRY SHORTCAKE

Blueberry Shortcake image

Blueberries abound in Mary Damm's sugar-topped shortcake. The East Peoria, Illinois cook enjoys it as dessert, but it's also great for breakfast.

Provided by Taste of Home

Time 40m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 tablespoons sugar, divided
2 teaspoons all-purpose flour
1/8 teaspoon ground cinnamon
1 cup plus 2 tablespoons reduced-fat biscuit/baking mix
1/3 cup fat-free milk
1 cup fresh or frozen blueberries

Steps:

In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.

Nutrition Facts : Calories 209 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.