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warm peach

Warm Peach Blueberry Shortcake

Warm and Delicious. Peach Blueberry Shortcakes are made with Keystone Pantry Allulose Sugar Substitute.
Course Dessert
Keyword Blueberry, Cream, Dessert, Peach, Shortcake
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 8 servings
Author Lynn / Turnips 2 Tangerines


  • 2 pounds ripe peaches, cut into slices
  • 1/2 cup sugar (Allulose)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon almond extract
  • 1 cup fresh blueberries
  • 2 cups whipping cream
  • 3 tablespoons sugar (Allulose)
  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar (Allulose)
  • 4 teaspoons baking powder
  • 3/4 cup butter, cut into pieces
  • 2 large eggs, lightly beaten
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • fresh mint, garnish


  • Gently stir together peaches, sugar, nutmeg and almond extract in a medium saucepan; cook over medium heat, stirring often, 3 to 4 minutes or until sugar dissolves. Remove from heat, stir in blueberries, return to heat and cook an additional 3 minutes. Remove from heat. Set aside. 
  • Beat whipping cream at medium speed with an electric mixer until foamy; gradually beat in 3 tablespoons sugar at high speed until stiff peaks form. Cover and chill.
  • Combine flour, 1/4 cup sugar, and baking powder in a large bowl; cut in 3/4 cup butter with a pastry blender or fork until crumbly.
  • Stir together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
  • Turn dough out onto a lightly floured surface, and knead 10 times. Pat dough into a 9-inch square; cut into 9 (3-inch) squares. and place on a lightly greased baking sheet.
  • Bake at 450 degrees for 12-15 minutes or until golden; remove from oven. Split squares in half, horizontally. 
  • To serve: Spoon fruit mixture evenly onto warm shortcake bottoms; cover with shortcake tops. Top with fruit and sweetened whipped cream. Garnish with fresh mint if desired.