Blueberry Shortcake

We love strawberry shortcakes, so we were really excited to find a blueberry shortcake recipe! It is lower in calories than many desserts (240 per serving) and has many nutrients from the fruit and almonds in it.

Blueberry Shortcakes

To make this recipe you will need:

Shortcakes

2 tbsp butter, divided
2 eight oz packages of refrigerated crescent dough, divided
2 tbsp sugar, divided
1/2 cup sliced almonds
1 qt. fresh strawberries

Blueberry Sauce

3 tbsp sugar
2 tsp cornstarch
3/4 cup water
1 lemon
1 cup fresh blueberries

First, preheat the oven to 375 degrees.

Melt the butter in the microwave for 20-30 seconds.

Unroll 1 pack of the crescent roll dough onto a cutting board.

Brush the dough with 1 tbsp of the butter.

Sprinkle the dough with 1 tbsp of the sugar and roll the dough into a log starting at the short end and set aside.

Prepare the other crescent dough the same way, but don't roll it up. Put the rolled up dough onto the second layer of dough to form a cylinder and seal the seams.

Cut the cylinder into 12 equal disks. Chop the almonds and dip each dough circle into the almonds. Then place the dough, almond side up onto a bar pan or cookie sheet.

Bake 14-16 minutes. When they are done, press the center of them down in the center slightly making a slight bowl shape.

In a sauce pan, combine the sugar, cornstarch and water stirring until dissolved. Add 1tsp lemon zest and 2 tbsp lemon juice to the mixture. Add the blueberries to the sugar mixture.

Bring it to a boil over medium heat and then simmer for 4 minutes. The sauce will have a nice deep purple color when done.

To assemble the shortcakes, cut the strawberries into quarters and put them on the shortcakes. Then add about 2 tbsp of the blueberry sauce over each cake.

It is great with vanilla ice cream too.

Enjoy!

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