This recipe uses buttermilk refrigerator biscuits for a simple approach, and sweetened blueberries. The bread is crowned with a cooked blueberry sauce for total blueberry saturation.
Preparation Time
25 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 30 mins
Calories
415 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake for 65 minutes or until done. Lift or turn out onto a cake plate.
