Rating: 4 stars
40 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

Servings are broken off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries.

Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 30 mins
prep:
25 mins
Servings:
14
Yield:
1 - 10 x 4 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.

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  • Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.

  • Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.

  • In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.

  • Bake for 65 minutes or until done. Lift or turn out onto a cake plate.

Nutrition Facts

415 calories; protein 5.6g; carbohydrates 57.6g; fat 18.6g; cholesterol 0.8mg; sodium 888.2mg. Full Nutrition
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