Blueberry-Blackberry Shortcakes

Blueberry-Blackberry Shortcakes
Becky Luigart-Stayner; Melanie J. Clarke

Good to Know

These homemade shortcakes are rich in disease-fighting antioxidants, thanks to the blueberries and blackberries. Throw in a few extra berries to keep you feeling full.



Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk; brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.

Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

Nutrition Information

  • Calories per serving322
  • Calories per serving21
  • Fat per serving7.5
  • Saturated fat per serving4.7
  • Monounsaturated fat per serving1.8
  • Polyunsaturated fat per serving0.5
  • Protein per serving4.6
  • Carbohydrates per serving60.1
  • Fiber per serving4.3
  • Cholesterol per serving16
  • Iron per serving1.9
  • Sodium per serving354
  • Calcium per serving108