Blueberry Shortcake Recipe

Name: Blueberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh blueberries; 1/2 cup sugar; 2 tablespoons lemon juice; 2 teaspoons cornstarch; 2 tablespoons water; Vegetable cooking spray; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup margarine, softened; 1/3 cup plus 2 tablespoons sugar, divided; 1 egg, separated; 3/4 cup skim milk; 1/2 teaspoon vanilla extract; 1 egg white; 1 1/2 cups reduced-calorie frozen whipped topping, thawed

Servings: persons

4 cups fresh blueberries
1/2 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
2 tablespoons water
Vegetable cooking spray
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup margarine, softened
1/3 cup plus 2 tablespoons sugar, divided
1 egg, separated
3/4 cup skim milk
1/2 teaspoon vanilla extract
1 egg white
1 1/2 cups reduced-calorie frozen whipped topping, thawed

1
Combine first 3 ingredients; cook 5 minutes. Transfer berries to a bowl using a slotted spoon. Combine cornstarch and water; add to blueberry liquid, and bring to a boil. Boil 1 minute; stir in blueberries. Chill.
2
Coat a 9-inch round cakepan with cooking spray. Dust with 1 teaspoon flour. Combine remaining flour, baking powder, and salt. Beat margarine at medium speed of an electric mixer until creamy; add 1/3 cup sugar, beating well. Add egg yolk, beating just until blended. Add flour mixture to creamed mixture alternately with milk. Mix well after each addition. Stir in vanilla.
3
Beat egg whites at high speed of electric mixer until foamy. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir 1/2 cup egg white into batter; fold in remaining egg white. Spoon into pan. Bake at 350u00b0 for 30 minutes. Cool on a wire rack 10 minutes. Remove from pan; let cool on wire rack. Slice in half horizontally. Drain blueberries, reserving half of juice. Drizzle juice over bottom layer. Spread 3/4 cup whipped topping over cake layer; spoon half of blueberries over topping. Top with remaining cake layer. Repeat procedure with remaining 3/4 cup topping and blueberries.

540

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups fresh blueberries, 1/2 cup sugar, 2 tablespoons lemon juice, 2 teaspoons cornstarch, and more.

Yes, Blueberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions