Blueberries with Orange Zest Shortcake

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  • Level: Easy
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: about 15 shortcakes
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1 pound frozen blueberries

1/3 cup sugar

1/4 cup freshly squeezed orange juice

1 teaspoon orange zest


2 1/3 cups complete box biscuit mix

1/2 cup freshly squeezed orange juice

3 tablespoons sugar

3 tablespoons butter, melted


8 ounces non-dairy whipped topping, thawed

1/4 teaspoon orange extract


  1. Preheat oven to 425 degrees F.
  2. For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.
  3. 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.
  4. For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.
  5. Split shortcakes and top with berries and topping mixture.