Blueberry Muffin Shortcakes
- 1 box (1 lb 2.25 oz) Betty Crocker wild blueberry muffin mix
- 1/2 cup sour cream
- 1 egg
- 3/4 cup water
- 3 tablespoons vegetable oil
- coarse white sugar, if desired
- 3 cups sliced strawberries
- 1 cup fresh blueberries
- 1/3 cup granulated sugar
- 1 1/2 cups frozen whipped topping, thawed
Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter. Spread batter in pan. Sprinkle with coarse sugar. Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup granulated sugar. Refrigerate until ready to serve. Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.
Tips: Use 4 cups of any combination of berries instead of the strawberries and blueberries. Find coarse sugar in the food-decorating section of party stores or craft stores.