• 2/3 cup sugar
  • 1 tbsp cinnamon
  • 1 1/4 cups Ontario blueberries
  • 2/3 cup brown sugar
  • 1-1/4 sticks (10 tablespoons) margarine
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 4 pkgs (10 oz ea) refrigerated buttermilk biscuits



  1. Thoroughly grease a 10 x 4 tube pan.
  2. Mix 2/3 cup sugar and 1 tablespoon cinnamon.
  3. Cut biscuits in quarters.
  4. Roll each piece in sugar mixture.
  5. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan.
  6. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
  7. In saucepan combine sugar, margarine, vanilla, cinnamon and the additional 1 cup blueberries.
  8. Bring to a boil, reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted.
  9. Pour over biscuits in pan.
  10. Bake in a preheated 350 degree oven for 65 minutes or until done. Lift or turn out onto cake plate.