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Berry Whirligig Recipe

Berry Whirligig Recipe

—Pearl Stanford, Medford, Oregon
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:9 servings


  • 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
  • 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.

Nutritional Facts

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

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