Menu

Berry Lemon Poppyseed Shortcake

  • Save Recipe
Berry Lemon Poppyseed Shortcake
  • Prep 15 min
  • Total 1 hr 55 min
  • Ingredients 7
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy this classic homemade shortcake made with berries, lemon poppyseed bread that’s ready in couple of hours.
Updated Jul 29, 2010

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

Steps

  • 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

450 Calories, 14g Total Fat, 7g Protein, 74g Total Carbohydrate, 46g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
30%
Cholesterol
55mg
18%
Sodium
330mg
14%
Total Carbohydrate
74g
25%
Dietary Fiber
4g
16%
Sugars
46g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 3 Fruit; 5 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved