Berry Lemon Poppyseed Shortcake

Enjoy this classic homemade shortcake made with berries, lemon poppyseed bread that’s ready in couple of hours.

  • prep time 15 min
  • total time 1 hr 55 min
  • ingredients 7
  • servings 8

Ingredients

1
(15.6-oz.) pkg. lemon poppyseed bread and muffin mix
1
(8-oz.) container vanilla yogurt
2
tablespoons margarine or butter, melted
2
eggs
1
(21-oz.) can raspberry pie filling
1
cup fresh blueberries
2
cups frozen whipped topping, thawed
  • 1 Heat oven to 375°F. Spray 9-inch round cake pan with nonstick cooking spray. In large bowl, combine quick bread mix, yogurt, margarine and eggs; mix until smooth. Spread batter in sprayed pan.
  • 2 Bake at 375°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 1 hour or until completely cooled.
  • 3 Meanwhile, in small bowl, combine pie filling and blueberries; stir gently to mix. Reserve 1/4 cup fruit mixture for garnish.
  • 4 To serve, cut cake into 8 wedges; split each wedge into 2 layers. Place bottom layers on individual dessert plates. Top each with scant 1/3 cup fruit mixture. Cover with top layers. Top each with whipped topping and small amount of reserved fruit mixture.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    450
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    330mg
    330%;
    Total Carbohydrate
    74g
    74%
    (Dietary Fiber
    4g
    4%
      Sugars
    46g
    46%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    6%;
    Calcium
    10%;
    Iron
    10%;
    Exchanges:
    2 Starch; 3 Fruit; 5 Other Carbohydrate; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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