Recipe: Blueberry Rolls with Rich Shortcake Dough

BLUEBERRY ROLLS
Source: Better Homes and Gardens New Cook Book, 75th Anniversary Limited Edition by Tricia Laning
Servings: 9

From the 1939 Better Homes and Gardens New Cook Hook, this recipe is a family favorite.

1 (16 1/2 ounce) can blueberries
1 recipe Rich Shortcake dough (recipe follows)
1 tablespoon butter or margarine, melted
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup sugar
2 tablespoons all-purpose flour
2 teaspoons lemon juice

Preheat oven to 425 degrees F.

Drain blueberries, reserving juice: set aside.

Grease a 2-quart square baking dish: set aside.

Prepare Rich Shortcake dough. On a lightly floured surface, roll dough into an 11x9-inch rectangle.

Brush dough with melted butter. Combine the 2 tablespoons sugar with the cinnamon; sprinkle over dough. Sprinkle 1 cup of drained blueberries over dough. Roll up, starting from a short side; pinch to seal seam. Set aside.

In a small saucepan combine the 1/4 cup sugar and the flour. Add remaining blueberries reserved juice. Cook and stir over medium until thickened and bubbly. Remove from heat; stir in lemon juice.

Pour blueberry mixture prepared dish. Cut roll into 9 equal slices. Place slices, cut side down, on top of blueberry mixture.

Bake in a 425 degree F oven for 20 minutes or rolls are golden.

If desired, serve warm vanilla ice cream.

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RICH SHORTCAKE DOUGH

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
1 beaten egg

In a medium mixing bowl combine flour, baking powder, sugar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make well in the center of mixture. Add milk and egg all at once. Stir just until dough clings together. On a heavily floured surface. coat the dough lightly with flour. Knead the dough gently for 10 to 12 strokes.