| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Sugar |
| 1 | tb | Cinnamon |
| 1 1/4 | c | Blueberries |
| 2/3 | c | Brown sugar |
| 1 1/4 | Sticks margarine; (10 tablespoons) | |
| 1 | ts | Vanilla |
| 1 | tb | Cinnamon |
| 4 | pk | Refrigerated buttermilk biscuits; (10 oz. each) |
INSTRUCTIONS
Thoroughly grease a 10 x 4-inch tube pan. Mix 2/3 cup sugar and I tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon and the additional I cup blueberries. Bring to a boil, reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake in a preheated 350 degree F oven for 65 minutes or until done. Lift or turn out onto cake plate. Yield 8 to 10 servings. Posted to Fabfood By Lisa July-1998 <MeLizaJane@aol.com> Recipe by: http://www.gingerich.com/BerryList.html By Mary Wilson <rook@icdc.com> Posted to MM-Recipes Digest V4 #2 by "Gene Mayo" <g.mayo@worldnet.att.net> on Dec 29, 1998
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