This Rustic Blueberry Cobbler Roll is beyond delicious! I always pick up some fresh blueberries from our farm stands and this was the result of one of my baking days.
I remember that every summer my mother used to make a wonderful blueberry cobbler roll when I was growing up. Sometimes she made it with fresh blackberries. The house smelled so wonderful and this dessert was so delicious. It was a pastry dough filled with fresh berries, rolled, sliced, and baked in a thick, rich syrup.
I regret that I never asked her for that recipe. I have all of her cookbooks and recipe boxes but have never ran across that recipe. My father and I discussed it and he remembered that it was a shortcake type crust. In my mind, it was a thinner dough like a pie crust. I have experimented with both types of crust and do believe it was a shortcake type.
I have tried to re-create the recipe as I remember it. This is a version I made a few days ago. It is not as pretty as the one my mother made, so I am calling mine a “rustic” blueberry cobbler roll. I could not quit spooning out the sauce to sample. My husband and I each ate one piece and I had to give it away before I ate most of it.
I am going to keep working on this recipe to perfect it, but this is worth trying at this stage.
Assemble the ingredients.
Combine the water and sugar, place in baking dish, place in oven to come to a boil.
Sift flour, sugar, baking powder, and salt.
Cut in shortening. Add milk. Stir together, form ball.
Roll out on pastry sheet.
Combine berries, sugar, and cinnamon. Spread over dough. Dot with butter.
Roll up like jelly roll.
Cut slices about 1 1/2 inch thick.
Place in syrup. Place any loose berries onto top of rolls or into syrup.
Remove from oven, cool a few minutes, sprinkle with confectioner sugar.
Check out how flaky the crust is.
The syrup will thicken as it sets.
Top this rustic blueberry cobbler roll with a scoop of ice cream or whipped topping and enjoy.
- 2 1/2 cups water
- 1 1/2 cups sugar
- 2 cups all purpose flour plus
- (1/4 cup flour to sprinkle on pastry sheet)
- 2 Tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 Tablespoons Crisco shortening
- 3/4 cup whole milk
- 3 to 3 1/2 cups fresh blueberries
- 1 Tablespoon sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons cold butter, cut in small cubes
- 2 Tablespoons confectioner sugar
- ice cream or whipped topping
- Preheat oven to 375 degrees F. Whisk together water and sugar, pour into a 13 x 9 inch baking dish. Place in oven and allow to start to bubble, about 10 minutes. Remove from oven.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
- Using a pastry blender, or fork, cut in the shortening until crumbly. Stir in the milk and form a ball.
- Sprinkle extra flour on dough sheet and slightly knead until smooth. Roll dough out into a rectangle about 12 x 8 inches.
- Place blueberries into a medium size mixing bowl, and sprinkle with the cinnamon and sugar. Arrange berries evenly over the dough. Place cubes of butter on the berries.
- Roll dough up like a jelly roll. Cut slices about 1 1/2 inches thick and place, cut side down, into the pan of syrup. Place any loose berries on top of rolls or into the syrup.
- Bake until crust is light golden brown and syrup is bubbly, about 20 to 25 minutes.
- Remove from oven, allow to cool slightly, and sprinkle confectioner sugar. Serve warm.
- Top with ice cream or whipped topping if desired.
- Serves 12