Blueberry Shortcake with Fresh Blueberry Sauce

Diane Hopson Smith

By
@DeeDee2011

Super easy dessert and a trip down memory lane for me. Strawberry shortcake was my favorite dessert growing up. I loved it when my mother sliced strawberries and covered them in sugar and then put in the fridge for the day. I knew we would be having shortcake that night!

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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Comments:

Prep:

5 Min

Cook:

10 Min

Method:

No-Cook or Other

Ingredients

slices of pound cake, homemade or store bought
cool whip or sweetened whipped cream

BLUEBERRY SAUCE

2 c
blueberries, fresh or frozen
1/4 c
sugar
2 Tbsp
water
1 1/2 tsp
lemon juice, fresh

Directions Step-By-Step

1
BLUEBERRY SAUCE:
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.
2
Alternate layers of cake, blueberry sauce and whipped topping. Enjoy!
3
I baked a pound cake for this recipe: Butter Pound Cake Loaf

Store bought cake is fine or if you have some leftover bicuits, they will work too!

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Collection: Spring Recipes
Other Tag: Quick & Easy
Hashtags: #Spring, #easter