Blueberry Shortcake with Fresh Blueberry Sauce

★★★★★ 1 Review
DeeDee2011 avatar
By Diane Atherton

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!

prep time 5 Min
cook time 10 Min
method No-Cook or Other


  • 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

How To Make

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