Servings are broken off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries.
Provided by JJOHN32
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 414.9 calories, Carbohydrate 57.6 g, Cholesterol 0.8 mg, Fat 18.6 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 888.2 mg, Sugar 27.2 g
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