Blueberries with Orange Zest Shortcake

  • Yield : about 15 shortcakes
  • Prep Time : 20m
  • Cook Time : 12m
  • Ready In : 32m
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  • 1 pound frozen blueberries
  • 1/3 cup sugar
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon orange zest
  • 2 1/3 cups complete box biscuit mix
  • 1/2 cup freshly squeezed orange juice
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 8 ounces non-dairy whipped topping, thawed
  • 1/4 teaspoon orange extract


Step 1

Preheat oven to 425 degrees F.

Step 2

For berries: In a small bowl, combine berries, sugar, orange juice and orange zest. Chill in refrigerator for about 15 minutes.

Step 3

For shortcake: In a bowl, combine box biscuit mix, orange juice, sugar and butter until soft dough forms (the orange juice will substitute for water in the boxed biscuit mix directions). Using standard-size ice cream scoop, scoop dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.

Step 4

For topping: Stir orange extract into thawed non-dairy whipped topping. Do not overmix.

Step 5

Split shortcakes and top with berries and topping mixture.

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