| 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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