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Berry Whirligig

 Berry Whirligig
—Pearl Stanford, Medford, Oregon
9 ServingsPrep: 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 8-in. square baking pan; set aside. In a large
  • bowl, combine the flour, baking powder and salt. Cut in shortening

2 of 2

Berry Whirligig (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 248 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 412 mg sodium, 41 g carbohydrate, 3 g fiber, 3 g protein.