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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelley Bundy Stanko


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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