RUSTIC BLUEBERRY COBBLER ROLL
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. It is a pastry dough filled with fresh berries, rolled, sliced, and baked in a thick, rich syrup.
Servings 12
Calories 600kcal
Ingredients
- SAUCE
- 2 1/2 cups water
- 1 1/2 cups sugar
- CRUST
- 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
- FILLING
- 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
Instructions
- 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 flat surface and slightly knead dough 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
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.