Blueberry Chocolate Shortcakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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BLUEBERRY CHOCOLATE SHORTCAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gold Estate in Wylie, Texas in 1982. Ingredients:
2 cups baking mix |
2 tablespoons unsweetened cocoa powder |
1/4teaspoon ground nutmeg |
3/4 cup vanilla yogurt |
3 tablespoons honey |
2 tablespoons vegetable oil |
2 cups fresh blueberries |
1 tablespoon granulated sugar |
1-1/2 cups sweetened whipped cream |
Directions:
1. Preheat oven to 425.
2. Combine baking mix, cocoa and nutmeg in a medium bowl then mix well.
3. Add yogurt, honey and oil then stir until a soft dough forms.
4. Drop dough by large spoonfuls onto an ungreased baking sheet 1” apart forming 6 shortcakes.
5. Bake until a toothpick inserted the centers comes out clean about 15 minutes.
6. Place baking sheet on a wire rack and cool for 20 minutes.
7. Combine blueberries and sugar in a small bowl.
8. Slice each cake in half then place bottom halves on individual plates.
9. Divide whipped cream and blueberries among shortcake bottoms.
10. Top with remaining shortcake halves and serve immediately.
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