 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Blueberries abound in Mary Dammâs sugar-topped shortcake. The East Peoria, Illinois cook enjoys it as dessert, but itâs also great for breakfast. Ingredients:
4 tablespoons sugar, divided |
2 teaspoons king arthur unbleached 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 |
Directions:
1. In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar.
2. 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.
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm if desired, or cool on a wire rack. Yield: 4 servings.
|
|