Here’s another recipe for blueberries using the generous supply growing in my garden. I made Blueberry Sauce and served it with Jiffy Shortcakes and yogurt. The Blueberry Sauce tastes great with many other dishes, too — such as cheesecake, pancakes or an ice cream topping or mixed into a blueberry crisp or streusel.
Looking for an impressive and tasty dessert to make in a hurry? Both the sauce and the shortcakes can be mixed up quickly. This is probably the best blueberry sauce recipe I’ve found. The recipes are from labels off a Bisquick box and an Eagle Brand Sweetened Condensed Milk can.
The sweet and aromatic blueberry sauce complements the mellow jiffy shortcakes. I served these with vanilla yogurt for added nutrition and flavor. It is a good way to sneak calcium into the diet. The dessert would taste good with ice cream or whipped cream, too!
Don’t forget that blueberries are a very nutritious fruit – good to include in a person’s diet; especially when in season. Refer to last week’s post.
The Blueberry Sauce has just the right amount of sweetness and thickness consistency for a fantastic sauce. A pinch of cinnamon and nutmeg adds flavorful to the tart berries. I add fresh blueberries for garnish when serving the sauce; as the blueberries “pop” when they are heated in the sugary sauce.
To make the sauce, heat and stir the water, sugar and cornstarch until bubbly and thick over medium heat. (Don’t forget the stirring part to avoid a lumpy sauce.) Add the blueberries and spices. That’s it!
The blueberry sauce recipe is an old one–I’ve saved it from the Advocate, our local newspaper. Annually, the staff food writers give their favorite recipes for the past year in a December food newspaper article. Blueberry Strudel Cobbler and Blueberry Sauce made the list of 12 best recipes in 2003. So if the food writers picked it; you know it’s a good recipe.
The recipe is from an Eagle Brand Sweetened Condensed Milk label (now on the WEB site at http://www.eaglebrand.com/recipes/blueberry-streusel-cobbler-4275). Refer to the WEB site for the Blueberry Strudel Cobbler. The Advocate food writers now primarily use their own original recipes in their yearly review. I can’t image that the sweetened condensed milk folks would mind if I posted their recipe for the Blueberry Sauce (part of the Blueberry Strudel Cobbler recipe).
Jiffy Shortcakes are a drop-type biscuit made with Bisquick mix and the recipe is adapted from the back of the Bisquick box. The shortcakes have a little extra sugar and margarine added and are sweeter than a traditional biscuit. Again, I can’t imagine that the Betty Crocker Bisquick company would mind if I posted their recipe.
The jiffy shortcakes are quick and easy to mix up. Here are the ingredients.
Simply mix all the ingredients in a large bowl until blended; drop onto an ungreased baking sheet and bake in a hot (425 degree) oven for 10-12 minutes. Best when served hot out of the oven. The shortcakes tend to be crumbly when cut. Since the sauce is poured over the bottoms of the shortcakes, it doesn’t matter.
Here are the recipes. Refer to the WEB site for the Blueberry Streusel Cobbler recipe. (www.eaglebrand.com/recipes/blueberry-streusel-cobbler-4275) For the Blueberry Sauce, be careful not to add too much cinnamon or nutmeg as the flavors grow stronger as the sauce is chilled.
Blueberry Sauce and Jiffy Shortcakes Recipe
Blueberry Sauce with Jiffy Shortcakes
Blueberry Sauce Ingredients:
- 1/2 cup sugar
- 1 Tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup water
- 1 pint blueberries (plus more for serving the shortcakes)
Method and Steps:
- In saucepan, combine sugar, cornstarch, cinnamon, nutmeg and water. Cook over medium heat and stir until thick.
- Stir in blueberries and continue cooking until hot.
(Recipe from the Baton Rouge Advocate, December 22, 2003 and Eagle Brand Sweetened Condensed Milk www.eaglebrand.com/recipes/blueberry-streusel-cobbler-42750)
Jiffy Shortcakes Ingredients:
- 2 1/3 cups Original Bisquick mix
- 2/3 cup milk
- 3 Tbsp sugar
- 3 Tbsp butter or margarine, melted
Method and Steps:
- Pre-heat oven to 425 degrees,
- Stir Bisquick mix, milk, 3 Tbsp sugar, and butter or margarine until soft dough forms,
- Drop by 12 spoonfuls onto ungreased cookie sheet,
- Bake for 10-12 minutes or until golden brown.
(Recipe adapted from from General Mills/Betty Crocker Bisquick box)
- Split shortcakes and place bottoms on individual plates (2 shortcakes per serving),
- Top with blueberry sauce,
- Top each serving with 1/3 cup vanilla yogurt, ice cream, whipped topping or whipped cream as desired,
- Add fresh blueberries for garnish, as desired,
- Arrange tops of split shortcakes over all.