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Blueberry Pinwheel Cobbler Recipe

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This recipe for Blueberry Pinwheel Cobbler, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Bundy Stanko
Added: Friday, May 23, 2008


2 c. sugar
2 c. water

1 tsp. vanilla extract
1/2 tsp.lemon juice

1/2 c. butter flavored shortening
1 1/2 c.self-rising flour
1/3 c milk

2 c. fresh blueberries
1/2 c. butter or margarine


Combine sugar and water in a saucepan; stir well. Cook over medium heat, stirring constantly, until sugar dissolves.

Stir in vanilla extract and lemon juice. Set aside.

Cut shortening into flour until mixture resembles coarse meal; add milk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to a 12 x 9 inch rectangle. Spread blueberries over dough; roll in jellyroll fashion, beginning with long side. Set aside.

Melt butter in a 13 x 9 x 2 inch baking dish. Cut dough into 12 (one inch) slices. Place slices, cut side down, in butter. Pour sugar syrup around slices; bake at 350 for 55-60 minutes or until golden brown.

Serve warm with vanilla ice cream or whipped topping.




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