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.
This dessert is best if served warm, right after it is made. It can be made a day ahead of time. Allow it to cool in pan, wrap tightly with aluminum foil and refrigerate for 1 day. Reheat in the oven at 350 degrees F, uncovered, until warm. The crust becomes too soggy after the 2nd day.