Enjoy this classic homemade shortcake made with berries, lemon poppyseed bread that’s ready in couple of hours.
Berry Lemon Poppyseed Shortcake
- Prep Time 15 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3Meanwhile, in small bowl, combine pie filling and blueberries; stir gently to mix. Reserve 1/4 cup fruit mixture for garnish.
-
Step4To 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
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;
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