Blueberry Cobbler Roll

Oxmoor House
6 to 8 servings


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2 cups plus 1 1/2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
2/3 cup shortening
1/2 cup half-and-half
1/2 cup sugar
Dash of salt
1 tablespoon butter or margarine, melted
1/4 teaspoon grated lemon rind
2 teaspoons lemon juice
2 cups fresh blueberries
1 cup sifted powdered sugar
2 tablespoons water


Combine 2 cups flour and 1/2 teaspoon salt in medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle half-and-half evenly over mixture; stir with a fork until all ingredients are moistened. Shape dough into a ball; chill.

Combine sugar, dash of salt, and remaining flour; add butter, lemon rind, and juice, stirring well. Fold in blueberries.

Roll pastry into a 12- x 8-inch rectangle on a lightly floured surface. Spread with blueberry mixture. Roll up jellyroll fashion, beginning at long side; moisten edges and ends with water to seal. Transfer roll to a heavily greased 15- x 10- x 1- inch jellyroll pan. Bake at 425° for 40 minutes. Cool 5 minutes. Transfer roll to a serving platter.

Combine powdered sugar and water in a small bowl, mixing well. Drizzle glaze over warm roll. Slice and serve immediately.

Created date

February 2010