Blueberry and Peach Shortcake Recipe

Blueberry and Peach Shortcake Recipe

  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 (6.5 ounce) package prepared sponge cake layer
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 cup fresh or frozen blueberries
  • Sliced peaches
  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.
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