Do you love baking with blueberries as much as I do? I always have a BIG bag of blueberries in the freezer, ready to toss into a batch of bran muffins or to make a gooey pie. As a kid, we hardly ever ate blueberries. Instead, we had saskatoon berry bushes at our summer cabin by the lake and we ate them in everything. Since the Lemon Blueberry Bread was such a hit, I cruised through the book and found this recipe which comes to us from Betsy Stoner of Elmira, New York.
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Blueberry Pinwheels
2 cans (5 oz each) evaporated milk
6 tablespoons butter, softened
1 package (1/4 oz) active dry yeast
¼ cup sugar
1 teaspoon salt
1 egg
3 ½ to 4 cups all-purpose flour
Filling
3 tablespoons butter, melted
½ cup sugar
1 ½ to 2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries
Glaze
1 cup confectioners’ sugar
½ teaspoon vanilla extract
1 to 2 tablespoons water
1. In a saucepan, heat milk and butter to 110-115F. In a large mixing bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; kneed until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 ¼ hours.
3. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 14”x 8” rectangle; brush with melted butter. Combine the sugar, cinnamon and lemon peel; sprinkle over each rectangle to within 1/2” of edges. Top with blueberries; press into dough.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into 12 slices. Place cut side down in two greased 13”x9”x2” baking pans. Cover and let rise until doubled, about 1 ¼ hours.
5. Bake at 375% for 20-25 minutes or until golden brown. Cool for 5 minutes. Combine glaze ingredients; drizzle over warm rolls. Cool in pans on wire racks.
Editor’s Note: If using frozen blueberries, do not thaw before adding to batter.
I’m conquering my fear of yeast! The flavor of the pinwheels was very nice … and you know how much I love lemon zest! The pastry was flakey and light and the lemon-blueberry filling tasted like summertime. One thing I would change about this recipe: I would cook the filling down to the consistency of a pie filling. The whole berries didn’t stick well to the pastry, so I lost quite a few that stuck to the muffin pan. I think the gooier filling would bake up better and would be more reminiscent of a sticky bun. I’ll try these again and will test my theory!
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