BLUEBERRY SHORTBREAD BARS
You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
- Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
- Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
- Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
- Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g
FRESH BLUEBERRY SHORTCAKES
What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 506 calories, Fat 23g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 321mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.
BLUEBERRY SHORTCAKES WITH COCONUT-LIME WHIPPED CREAM
Provided by Food Network Kitchen
Time 1h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle.
- Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool.
- Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes.
- Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.)
- Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops.
BLUEBERRY SHORTCAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Combine the blueberries with the superfine sugar and set aside.
- In a mixing bowl, sift together the flour, baking powder, pinch of sugar, and pinch of salt. With a pastry blender or fork, fold in the butter, mixing until it resembles coarse meal. Add the buttermilk and blend with a fork just until combined.
- On a lightly floured surface, pat the dough into a 4-inch square. (It should be about 1/2 inch thick.) Cut 4 biscuits with a 2-inch cutter. Place on a parchment-lined baking sheet, sprinkle with sugar, and top each with 3 almond slivers. Bake for 15 minutes, until golden.
- Cut the biscuits in half. Add the yogurt to the blueberries and stir to combine. Place a quarter of the berries on top of one half of each biscuit, and top with the other biscuit halves.
AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE
Found this amazing recipe in a magazine at the dentist and scrawled it on a scrap of paper. On the way home, I stopped by the market to get necessary ingredients and made it for dinner that evening. Incredible. I am sure any combination of berries would be wonderful. I am a mascarpone cheese convert--it is a softer, more delicate flavor than cream cheese and perfect in this recipe. Hope you enjoy! (Prep time includes 1 hour fruit sits in refrigerator).
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, stir together berries, sugar, and lemon juice.
- Let sit 30 minutes to an hour.
- Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
- In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
- Fold mascarpone mixture into whipped cream mixture.
- To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
- Repeat with another lady fingers, laying across in the other direction.
- Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.
BLUEBERRY LEMON SHORTCAKE
I created this dessert for a company bake off, and it won first place! Light, tangy and not too sweet, this dessert is quick and easy to make. The blueberry sauce and lemon curd can be prepared ahead of time and kept in the refrigerator for up to two weeks. Top with whipped cream and fresh blueberries.
Provided by queso144
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 23
Steps:
- Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.
- Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.
- Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.
- Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.
- Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.
- Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.
- Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 59.3 g, Cholesterol 123.9 mg, Fat 20.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 10 g, Sodium 158.7 mg, Sugar 42.3 g
BISQUICK BLUEBERRY SHORTCAKE (LIGHTER)
This is something that my 6 year old and I have just discovered as a terrific treat for after school. I never really grew up fully, because I too look forward to that after school snack. There are so many different directions that this recipe can be taken, but this is by far our favorite. My son is the kid who, if I make him smoothies or another healthy snack, he says, "You know what this needs, mommy? It needs chocolate!" but he doesn't say that with this. :D
Provided by SmoochTheCook
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine blueberries and yogurt. Add some splenda if it's not sweet enough for you. Set the bowl near the oven so that the mix can warm a tad.
- Put bisquick and sugar in a mixing bowl. Add skim milk and cinnamon, if using. (I haven't tried any extracts, but I'm curious as to how it would work out.).
- Drop by spoonful into 4 equal portions onto foil covered cookie sheet. Set in oven.
- Pour a cup of coffee and cook shortcakes for 12 minutes.
- Remove from oven, put on plates and top with blueberry yogurt mixture. Serve and enjoy!
Nutrition Facts : Calories 103.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 1, Sodium 28.9, Carbohydrate 23.7, Fiber 1.1, Sugar 21.1, Protein 2.2
BLUEBERRY SHORTCAKE
Blueberries abound in Mary Damm's sugar-topped shortcake. The East Peoria, Illinois cook enjoys it as dessert, but it's also great for breakfast.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.
Nutrition Facts : Calories 209 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY SHORTCAKE WITH FRESH BLUEBERRY SAUCE
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,...
Provided by Diane Atherton
Categories Fruit Desserts
Time 15m
Number Of Ingredients 7
Steps:
- 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: https://www.justapinch.com/recipes/dessert/cake/butter-pound-cake-loaf-size.html Store bought cake is fine or if you have some leftover bicuits, they will work too!
More about "blueberry shortcake food"
BLUEBERRY SHORTCAKE | MIDWEST LIVING
From midwestliving.com
Total Time 40 minsCalories 464 per serving
- Heat oven to 425 degrees. Whisk together flour, 2 tablespoons of the sugar, the baking powder and salt. With hands, mix butter into flour mixture until coarse crumbs form. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and place on a baking sheet about 2 inches apart. Bake at 425 degrees for 12 to 14 minutes, or until lightly browned and cooked through.
- Meanwhile, combine 1 1/3 cups of the blueberries, 1/2 cup of the sugar, the lemon juice and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries. Remove from heat and cool slightly.
- In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 tablespoon sugar and beat until stiff peaks form.
- Slice shortcakes in half lengthwise. Spoon 1/4 cup of the blueberries on top of the bottom half of each shortcake; dollop each with whipped cream. Place top half of shortcake on each and serve.
BLUEBERRY SHORTCAKE COOKIES - BAKE OR BREAK
From bakeorbreak.com
Servings 20Total Time 40 minsCategory CookiesCalories 114 per serving
- Whisk together the flour, 1/4 cup + 2 tablespoons sugar, baking powder, lemon zest, and salt. Add the butter and mix using a pastry blender, a fork, or two knives. Mix until the mixture resembles coarse crumbs.
BLUEBERRY SHORTCAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Category Dessert, Baking, Blueberry, ShortcakeCuisine AmericanTotal Time 40 mins
BLUEBERRY SHORTCAKE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 8Total Time 45 minsCategory Baking And DessertsCalories 547 per serving
BLUEBERRY SHORTCAKE - BIGOVEN
From bigoven.com
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BLUEBERRY SHORTCAKE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (6)Total Time 50 minsCategory DessertCalories 697 per serving
- Preheat the oven to 400 degrees. Place the flour, baking powder, sugar, salt, and butter in a food processor. Pulse for 5 seconds at a time until the mixture resembles coarse sand.
- Transfer the mixture to a large bowl. Add 1 egg, cream and lemon zest; mixing the until a dough is formed.
- Place the dough on a floured surface and form it into a ball. Flatten the dough until you end up with a disc that's approximately 1 inch tall.
BLUEBERRY SHORTCAKE CAKE - LIV FOR CAKE
From livforcake.com
5/5 (3)Total Time 1 hr 15 minsCuisine AmericanCalories 493 per serving
- Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook for 2 minutes, stirring occasionally being careful not to break the blueberries.
- Place mixer bowl and whisk into the fridge to chill. Pour cold whipping cream and sugar into the mixer bowl. Whip on high until stiff stiff.
- Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers. Serve immediately or place in the fridge. Serve same day.
BLUEBERRY SHORTCAKES (BEAUTIFUL AND DELICIOUS DESSERT …
From inspiredbycharm.com
5/5 (1)Total Time 30 minsCategory DessertCalories 287 per serving
- Next, coat the cake pan with baking spray. For more intricate pans, spray with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
- The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently stir in the fresh blueberries.
- Divide the batter evenly among the prepared cavities in the mold pan. Each cavity should be about 3/4 full. In case there are any drips, set the pan on a baking sheet while putting the batter in the cavities. Then place the pan into the preheated oven.
BLUEBERRY-BLACKBERRY SHORTCAKES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Calories 322 per servingServings 8
- 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.
BLUEBERRY SHORTCAKE | SANITARIUM HEALTH FOOD COMPANY
From sanitarium.com.au
5/5 (2)Calories 190 per serving
- Grease and line the base of a square 20cm cake pan with non-stick baking paper, allowing paper to come up the sides of the pan.
- Place flours, baking powder, bicarbonate of soda, salt and sugar into a food processor. Process until combined. Add margarine and process until mixture resembles fine breadcrumbs. Transfer to a large bowl.
- Add buttermilk to dry ingredients and gently stir to form a batter. Spoon into prepared pan. Arrange blueberries on top. Sprinkle with raw sugar. Bake at 180°C for 30-35 minutes or until golden.
- Cool in pan for 10 minutes and turn onto a rack to cool. Slice and serve with Greek yoghurt. Serves 6.
GINGERED BLUEBERRY SHORTCAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 319 per servingServings 8
- Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
- Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.
BLUEBERRY SHORTCAKE - MY ORGANIZED CHAOS
From myorganizedchaos.net
5/5 (3)Total Time 30 minsCategory DessertsCalories 113 per serving
- In a saucepan - place the blueberries, ginger, ¼ cup sugar, lemon juice and ¼ cup of water. Bring to a boil, and then reduce heat to simmer.
- Brush biscuits with melted butter. Place the ½ cup of sugar in a bowl and drop/roll the biscuits in the sugar to coat.
- Bake the biscuits for approximately 10 – 12 minutes or until they are golden brown and baked through. Let cool.
SIMPLE BLUEBERRY SHORTCAKE - ONE LITTLE PROJECT
From onelittleproject.com
Servings 8Total Time 25 minsEstimated Reading Time 5 mins
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture, and toss to coat. Pour in the buttermilk and mix just until the dough comes together. (Be careful not to over-mix!)
- Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick.
- Cut the dough into circles using a biscuit cutter or small cup. Brush with melted butter and sprinkle with sugar. Bake 10-12 minutes, or until golden brown on top. Allow to cool completely.
EASY STRAWBERRY & BLUEBERRY SHORTCAKE FROM SCRATCH ...
From scotchandscones.com
Ratings 3Calories 440 per servingCategory Dessert
- Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
- Add the milk to the flour mixture (reserving about a tablespoon to brush on later). Mix until the dough just holds together. Here you have to be flexible about the amount of milk to add as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more milk, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in more flour when you turn out the dough. Remember, do not over mix the dough...you want to keep that butter cold and separate from the flour.
PEAR AND BLUEBERRY SHORTCAKE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Dessert, Morning Tea, Afternoon TeaServings 12Total Time 1 hr 10 mins
- To make the shortcake, place the flour, baking powder, cornflour, salt and ½ cup of the sugar in a food processor. Pulse briefly to combine. Add the butter and keep pulsing until it resembles coarse breadcrumbs. Transfer to a bowl and add the beaten egg and one tablespoon of the milk. Mix with a butter knife and then with your hands until it forms a stiff dough. Add in the remaining milk if it seems too dry and knead briefly to bring it together. Halve the dough and pat each into a rectangle. Wrap in cling film or baking paper and rest in the fridge for 30 minutes.
- Mix all the filling ingredients together, tossing to ensure the fruit is coated in flour, sugar and vanilla. Set aside.
- Preheat oven to 180ºC and place a tray in to heat. Grease and line a 20cm square tin, leaving plenty of baking paper overhanging.
- To assemble the shortcake, dust one pastry half with flour and roll out to fit the base of the tin exactly. Transfer to the tin and press in firmly. Spoon over the filling and spread evenly. Roll the second piece of pastry out to fit as a lid and place it over the fruit, pressing down lightly. Brush with milk and sprinkle over extra sugar.
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From thesouthernladycooks.com
Cuisine American, SouthernCategory DessertServings 5Total Time 50 mins
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