BLUEBERRY MUFFIN SHORTCAKE Betty Crocker website 18.25 oz Betty Crocker wild blueberry muffin mix 1/2 cup sour cream 1 egg 3/4 cup water 3 Tbsp vegetable oil Coarse white sugar, if desired 3 cups sliced strawberries 1 cup fresh blueberries 1/3 cup sugar 1 1/2 cups frozen whipped topping, thawed Heat oven to 425*F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. Drain blueberries (from can in muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended.. Gently stir drained blueberries into batter. Spread batter in pan. Sprinkle with coarse sugar. Bake 25 to 29 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup sugar. Refrigerate until ready to serve. Cut shortcake in to 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping. Makes 9 servings.
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