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How to make it

  • Preheat oven to 425.
  • Combine baking mix, cocoa and nutmeg in a medium bowl then mix well.
  • Add yogurt, honey and oil then stir until a soft dough forms.
  • Drop dough by large spoonfuls onto an ungreased baking sheet 1” apart forming 6 shortcakes.
  • Bake until a toothpick inserted the centers comes out clean about 15 minutes.
  • Place baking sheet on a wire rack and cool for 20 minutes.
  • Combine blueberries and sugar in a small bowl.
  • Slice each cake in half then place bottom halves on individual plates.
  • Divide whipped cream and blueberries among shortcake bottoms.
  • Top with remaining shortcake halves and serve immediately.

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