Loading... Please wait...

Categories

Join Our Newsletter


Blueberry Syrup

Monkey Bread
2 packages refridgerated biscuits, quartered
1 Tbsp. Cinnamon
¼ cup brown sugar
¼ cup white sugar
1 cup fresh or frozen blueberries
¼ stick butter cut into small pieces
Zest of orange
Blueberry Syrup (optional)

Preheat oven to 350*F.  Mix sugars, cinnamon, and zest together, set aside.  Layer biscuits in pan.  Sprinkle half of sugar mixture, half of blueberries, and half of butter over biscuits.  Add another layer of biscuits, repeat with sugars, blueberries, and butter. 
Bake in oven at 350* for 50-60 minutes until done.
Remove from pan and drizzle with Blueberry Syrup.  You can slice and toast for a “French Toast” style breakfast or pull apart from pan.  Serves 8-10.

Blueberry Dessert Roll Up

1 angel food cake mix
¼ - 1/2 cup Blueberry Syrup
1 recipe of buttercream frosting (follows)
Meringue cookies (optional, for decorating)

Buttercream frosting:

4 large eggs, room temperature
1 cup sugar
2 tsp vanilla extract
1 lb (4 sticks) unsalted butter, each stick cut into quarters and softened, not melted

Make the angel food cake according to box directions.  Bake it in a ½ sheet pan approx 17 ¾” x 12 ¾” x 1 ¼”.  If your pan is smaller, just make a few cupcakes with the leftover batter, don’t fill tap to top, this will make cake easy to roll.

Make sure cake is cool, remove from pan and roll up in a towel that is sprinkled with powdered sugar.  Set aside.  Roll out the cake from the towel onto a parchment or wax paper lined sheet pan.  Start at one end and spread The Blueberry Store’s Blueberry Syrup on the entire top of the cake.  Apply the frosting.  Begin at the short end of the cake and roll the cake onto itself being careful not to roll paper into it.  Use paper to keep the cake firmly rolled up.  When cake is rolled up, remove and discard the paper, place roll on a serving plate.  Use rest of frosting to cover ends, top, and sides of roll.  Decorate with meringue cookies if using.

To make a chocolate roll or frosting add ¼ cup unsweetened cocoa powder for either.  Increase sugar 1 1/4 cup.

Keep cake refrigerated once frosted.