Blueberry Cone Cakes

Prep time: 10 mins
Cook time: 35 mins

Ingredients:

1/2 cup fresh or dry-pack frozen blueberries
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® All-Vegetable Shortening Sticks
3/4 cup sugar
1 large egg, lightly beaten
1/2 teaspoon lemon extract
1 cup Pillsbury SOFTASILK® Cake Flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 cup milk
1 dozen large flat-bottom cones
1 can Pillsbury® Vanilla Frosting

Preparation Directions:

1. Heat oven to 350ºF.

2. Rinse and drain blueberries and let dry on paper towels.

3. Beat all-vegetable shortening and sugar in a mixer bowl. Add egg and lemon extract; mix well.

4. Combine flour, baking powder, and salt. Add to egg mixture alternately with milk, mixing thoroughly after each addition. Carefully fold in the blueberries. Divide batter into cones. Set cones in muffin cups or on a baking sheet.

5. Bake at 350ºF for 30 to 35 minutes; cool.

6. Frost cakes. Decorate with assorted candies, sprinkles, coconut, and marshmallows.