- 2/3 cup white sugar
- 1 tablespoon ground cinnamon
- 4 (10 ounce) cans refrigerated buttermilk biscuit dough
- 1 1/4 cups frozen blueberries, dry pack
- 2/3 cup white sugar
- 10 tablespoons margarine
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 cup frozen blueberries, dry pack
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
- 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.
03/13/2017
recipepes.com
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