Blueberry and Peach Shortcake Recipe - Allrecipes.com
Blueberry and Peach Shortcake Recipe
  • READY IN 15 mins

Blueberry and Peach Shortcake

Recipe by  

"Sponge cake is topped with a cream filling and blueberry sauce, then crowned with sliced peaches for a stunning dessert."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In large bowl, beat cream cheese until fluffy. Gradually combine sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Spread on cake; chill.
  2. In small saucepan, mix sugar, cornstarch, water and remaining 1 tablespoon lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill.
  3. Before serving, top cake with peach slices and blueberry sauce. Store leftovers covered in refrigerator.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Nutrition

  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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