Blueberry And Peach Shortcake
A luscious fruit shortcake layered with creamy cheese, sweetened lemon, blueberries, and peaches, perfect for summer gatherings and fruit lovers seeking a refreshing dessert.
Ingredients
Instructions
- In a large mixer bowl, beat the cream cheese until fluffy.
- Gradually beat in the sweetened condensed milk until smooth.
- Stir in 1/3 cup ReaLemon lemon juice and vanilla extract.
- Spread the cream cheese mixture on the sponge cake layer and chill.
- In a small saucepan, combine sugar, cornstarch, water, and 1 tablespoon ReaLemon lemon juice.
- Cook and stir until thickened.
- Add blueberries and cook until bubbly.
- Chill the blueberry sauce.
- Before serving, top the cake with sliced peaches and blueberry sauce.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese or Greek yogurt instead of regular cream cheese. You can also substitute fresh peaches with canned peaches in light syrup for convenience. If you're short on time, store-bought sponge cake works well. To enhance the flavor of the blueberry sauce, try adding a splash of vanilla extract.
Serving Suggestions
This delightful shortcake pairs beautifully with a scoop of vanilla ice cream or whipped cream for added richness. For a refreshing beverage, consider serving it alongside a Blueberry-Banana Morning Drink. It also makes a lovely dessert for summer gatherings, complementing a light salad or grilled vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sponge cake may become a bit soggy over time, so it's best to serve it fresh. If you need to reheat, do so gently in the microwave, keeping an eye on it to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry And Peach Shortcake contains roughly 275 calories, with 4g protein, 54g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to thaw them and drain any excess liquid before adding them to the sauce. Frozen blueberries may release more juice, so adjust the cornstarch slightly to maintain the desired thickness.
How can I make this recipe gluten-free?
To make this Blueberry and Peach Shortcake gluten-free, use a gluten-free sponge cake or a gluten-free flour blend to make your own. Ensure that all other ingredients, including the cornstarch and sugar, are certified gluten-free to avoid any cross-contamination.
What can I substitute for the ReaLemon lemon juice?
If you don't have ReaLemon lemon juice, fresh lemon juice is an excellent substitute. Use the same amount and adjust to taste. You can also try lime juice for a different flavor profile, although it will give the dessert a slightly different taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).