Blackberry Roly-poly
A rustic classic filled with blackberries, from my Grandmother's recipe book.
Ingredients
| ¾ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | each |
lemon
juiced |
|
| 1 | pinch |
salt
|
* |
| 1 | quart |
blackberries
|
* |
| 1 | package |
biscuit dough
or make your own |
* |
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | x |
whipped cream
for serving |
* |
Directions
Mix ¾ cup sugar, flour, salt, lemon juice, and 3½ cups blackberries. (Reserve a ½ cup for garnish.)
Roll out the biscuit dough on floured board to form a rectangle 16 x 9 inches.
Mix together the remaining sugar (2 tablespoons) and cinnamon in a small bowl.
Brush with butter and sprinkle with 2 tablespoons sugar and cinnamon, mixed together.
Place the blackberry mixture down center of dough, roll up and shape in a ring on greased cookie sheet. If the roll breaks, just pull together again in a rustic fashion.
Pinch ends together. With scissors, make cuts in the ring at about 2 inch intervals, not cutting completely to center for the ring.
Bake in preheated oven at 425 degrees F for 25 to 30 minutes, or until browned and bubbly.
Heap the reserved berries in center and top with whipped cream and a berry.
Serve and enjoy.
Nutrition Facts
Serving Size 47g (1.7 oz)
