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Blueberries with Orange Zest Shortcake

Sandra Lee

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Sailing Luncheon

Rated: 4 stars out of 5Rate itRead users' reviews (44)

  • Cook Time:

    12 min

  • Level:

    Easy

  • Yield:

    about 15 shortcakes

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Times:

Prep
20 min
Inactive Prep
--
Cook
12 min
Total:
32 min
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Ingredients

Berries:

  • 1 pound frozen blueberries
  • 1/3 cup sugar
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon orange zest

Shortcake:

  • 2 1/3 cups complete box biscuit mix
  • 1/2 cup freshly squeezed orange juice
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted

Topping:

  • 8 ounces non-dairy whipped topping, thawed
  • 1/4 teaspoon orange extract

Directions

Preheat oven to 425 degrees F.

For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.

For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.

For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.

Split shortcakes and top with berries and topping mixture.

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