After purchasing three pints of blackberries from Westmoreland Berry Farm in Colonial Beach, VA at my local Farmers’ Market it was time to bring out a family recipe from my mother-in-laws cookbook. I am so fortunate that she complied all of her family favorite recipes with my sister-in-law and and published a cookbook for each family member. I reference this book on numerous occasions. It is always fun to cook a family favorite for my husband from his childhood. My husband is pretty sure Blackberry Rolly-Poly originated from his grandmother, Mazie. This was the first time I had made this recipe and it will not be my last. It is absolutely divine when sliced and topped with the extra berries. This is one of those recipes that has proved that over time, grandmother’s are still the ones to look to for inspiration – thanks Mazie!
Rolly-Poly right out of the oven
Blackberry Rolly-Poly
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon or nutmeg
- 4 tablespoons butter
- 3/4 cup milk
- 1 cup sugar
- 6 cups blackberries
- SUGAR TOPPING
- 1 tablespoons milk
- sugar ( I use sparkling white sugar that has large crystals)
Instructions
-
Preheat oven to 425 degrees.
Combine blackberries with the 1 cup of sugar and set aside.
Mix together the flour, baking powder, salt, and the cinnamon or nutmeg. Cut in the butter until crumbly and add milk a little at a time until your dough forms a ball (this can also be done in the food processor). Turn dough out onto a floured surface and roll into a rectangle approximately 9 inches by 11 inches. Place 1/2 of the berries over the dough and roll up jelly roll style, pinch the seams. Place the roll in a 9 x 13 inch baking pan. Brush the roll with the 1 tablespoon of milk and sprinkle with sugar. Put the remaining berries around the roll. Bake for 30 minutes. Cut into slices and serve with whipped cream.