2/3 c Sugar
1 tb Cinnamon
1 1/4 c Blueberries
2/3 c Brown sugar
1 1/4 Sticks margarine; (10
-tablespoons)
1 ts Vanilla
1 tb Cinnamon
4 pk Refrigerated buttermilk
-biscuits; (10 oz. each)
Thoroughly grease a 10 x 4-inch tube pan. Mix 2/3 cup sugar and I
tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in
sugar mixture. Arrange about one-fourth of the biscuit pieces and
one-fourth of the blueberries in an even layer in pan. Place
blueberries between biscuit pieces, creating a mosaic effect. Repeat
three more 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 I cup blueberries. Bring to a boil,
reduce heat. Cook, stirring frequently until sugar is dissolved and
margarine melted. Pour over biscuits in pan. Bake in a preheated 350
degree F oven for 65 minutes or until done. Lift or turn out onto
cake plate. Yield 8 to 10 servings.
Yields
1 Servings