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    Blueberry Muffin Shortcakes

    Source of Recipe


    List of Ingredients

    Blueberry Muffin Shortcakes

    1 box (1 lb 2.25 oz) Betty CrockerŽ wild blueberry muffin mix
    1/2 cup sour cream
    1 egg
    3/4 cup water
    3 tablespoons vegetable oil
    Coarse white sugar, if desired
    3 cups sliced strawberries
    1 cup fresh blueberries
    1/3 cup granulated sugar
    1 1/2 cups frozen (thawed) whipped topping


    1. Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
    2. 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.
    3. Bake 25 to 29 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.
    4. Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.

    Use 4 cups of any combination of berries instead of the strawberries and blueberries.




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