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Blueberry-Orange Shortcakes
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Prep Time:
10 minutes
Total Time:
1 hour 40 minutes
Elevate breakfast with Blueberry-Orange Shortcakes made with Betty Crocker™ mix and topped with mandarin oranges for a burst of citrus flavor.
Ingredients:
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 1/2 cup sour cream
  • 1 egg
  • 3/4 cup water
  • 3 tablespoons vegetable oil
  • 1 can (10 oz) mandarin orange segments, drained
  • 1 1/2 cups sweetened whipped cream or Cool Whip frozen whipped topping, thawed
Instructions:
  • Preheat oven to 425°F and generously grease a 9-inch square pan with shortening or cooking spray.
  • Drain the blueberries from the muffin mix, rinse them, and set aside. In a medium bowl, combine sour cream and egg, then gradually mix in water and oil. Gently fold in the muffin mix until just blended. Carefully incorporate the drained blueberries into the batter. Spread the batter in the pan and creatively arrange the orange segments on top.
  • Bake until golden brown, approximately 20-25 minutes. Let it cool completely for about 1 hour.
  • Cut the shortcake into 9 squares and top each with a generous dollop of whipped cream.

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