We are definitely a blueberry family. I spent countless hours as a child picking them fresh from the wild bushes of Central, PA and my children take pleasure in the same pursuit eating them just as fast as they can pick them! Blueberries are a staple in our summer diets. I freeze what I can before they are eagerly devoured by my entire family. This year, my seven-year-old son had a novel suggestion for their use, when he promptly exclaimed that he was tired of the tried and true summer indulgence of Strawberry Shortcake and decided he wanted Blueberry Shortcake! Blueberry Shortcake? I replied. Yep. Sheltered as I may be, the thought had truly never occurred to me, but I promised him he would get Blueberry Shortcake before long.
So, this recipe is courtesy of my son, with a little help from Betty Crocker and a box of Bisquick! And, knowing my family well, I doubled it!
Step One: Prepare the blueberries!
- Mine were frozen as they seem to make a much lovelier juice with a touch of frost in each of them.
- Take 4 cups of frozen blueberries and 1/2 cup of sugar and refrigerate in a bowl, gently stirring them throughout the day.
Step Two: Prepare the cakes!
We used the faithful recipe on the back of a box of Bisquick with just a hint of a sweeter spin to it (we drizzled a teaspoon of local honey over each biscuit promptly after they were removed from the oven)!
- 2 1/3 cups of baking mix (original Bisquick was used)
- 2/3 cup of milk
- 3 Tbsp of sugar
- 3 Tbsp of butter or margarine, melted
- 1 container (8 oz) of whipped topping
Stir baking mix, milk, sugar, and the butter until soft dough forms. Drop by 6 spoonfuls (large ones!) onto ungreased cookie sheet.
Bake 10-12 minutes (we went for 12) or until golden brown in a preheated oven @ 425 degrees.
So simple, yet so Summery sweet. Enjoy!
