Blueberry Shortcake with Fresh Blueberry Sauce
Diane Hopson Smith
While strawberry shortcake is a classic summer dessert, don't count blueberries out, they make a pretty darn good shortcake too. Simmering the blueberries allows them to burst and release their juices, which are then sopped up by the cake. YUM!
Sometimes the simplest things are the best!
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- slices of pound cake, homemade or store bought
- cool whip or sweetened whipped cream
- 2 c
- blueberries, fresh or frozen
- 1/4 c
- 2 Tbsp
- 1 1/2 tsp
- lemon juice, fresh
In a medium saucepan, mix the blueberries with the sugar, water and lemon juice. Simmer over meduim heat until the blueberries begin to burst, about 8 minutes, until the juices of the berries have released and made a sauce. Take about 1/2 cup of the berries and pulse in the food processer and return to sauce. Remove from the heat and toss in a few extra berries; cool. Refrigerate before serving.
Store bought cake is fine or if you have some leftover bicuits, they will work too!