Orange Shortcake with Blueberries

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 338.1
  • Total Fat: 13.4 g
  • Cholesterol: 22.7 mg
  • Sodium: 527.4 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 11.0 g

View full nutritional breakdown of Orange Shortcake with Blueberries calories by ingredient
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Delicious as dessert, but also as a complete breakfast! Delicious as dessert, but also as a complete breakfast!
Number of Servings: 12


    1 bag frozen unsweetened blueberries
    1 orange, zested & halved
    4 2/3 C. Bisquick
    1 1/3 C. lowfat milk
    3 T sugar
    3 T Splenda
    6 T butter, melted
    24 oz. plain, lowfat greek yogurt


Lower fat by making with nonfat milk and yogurt. Drizzle with honey if desired.


Zest orange into a mixing bowl.

Partially defrost blueberries. Juice 1/2 of the orange. Mix berries & juice in a bowl; set aside.

Add Bisquick, sugar, 3 T Splenda, and melted butter to orange zest. Juice the other half orange into a measuring cup. (I got 1/3 cup.) Add milk to equal 1 2/3 C liquid. Stir together until soft dough forms. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake at 425 for 12 minutes until golden brown.

While shortcakes bake, sweeten yogurt with Splenda and vanilla to taste. Split warm shortcakes. Fill & top with blueberries and greek yogurt.

Serving Size: makes 12 shortcakes

Number of Servings: 12

Recipe submitted by SparkPeople user -CHANTELLE-.

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