Berry Whirligig Recipe
Berry Whirligig Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don’t eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. —Pearl Stanford, Medford, Oregon
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup water
  • 3 cups fresh or frozen blackberries or a mixture of berries
  • WHIRLIGIGS:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground cinnamon

Directions

In a large saucepan, combine the sugar, cornstarch, salt and cinnamon. Stir in water until smooth. Cook until mixture boils and thickens. Stir in berries; cook over low heat for 5 minutes.
Pour into a greased 9- or 10-in. cast-iron skillet or 8-in. square baking pan; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until coarse crumbs form.
In a small bowl, mix egg and milk. Add to flour mixture; stir until mixture forms a soft ball. Knead several minutes. Roll into a 12-in. x 8-in. rectangle. Spread with butter. Combine sugar, peel and cinnamon; sprinkle over dough.
Starting at a long end, roll up; seal edges. Cut into 9 slices. Place slices over berry mixture. Bake at 400° for 22-25 minutes or until golden brown. Yield: 9 servings.
Originally published as Berry Whirligig in Bountiful Harvest Cookbook 1994

Nutritional Facts

1 each: 248 calories, 9g fat (4g saturated fat), 38mg cholesterol, 412mg sodium, 41g carbohydrate (26g sugars, 3g fiber), 3g protein.

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup water
  • 3 cups fresh or frozen blackberries or a mixture of berries
  • WHIRLIGIGS:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground cinnamon
  1. In a large saucepan, combine the sugar, cornstarch, salt and cinnamon. Stir in water until smooth. Cook until mixture boils and thickens. Stir in berries; cook over low heat for 5 minutes.
  2. Pour into a greased 9- or 10-in. cast-iron skillet or 8-in. square baking pan; set aside. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until coarse crumbs form.
  3. In a small bowl, mix egg and milk. Add to flour mixture; stir until mixture forms a soft ball. Knead several minutes. Roll into a 12-in. x 8-in. rectangle. Spread with butter. Combine sugar, peel and cinnamon; sprinkle over dough.
  4. Starting at a long end, roll up; seal edges. Cut into 9 slices. Place slices over berry mixture. Bake at 400° for 22-25 minutes or until golden brown. Yield: 9 servings.
Originally published as Berry Whirligig in Bountiful Harvest Cookbook 1994

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