Prep Time 30m
Cook Time 35m
Ready Time 150m
Yield 12 to 16 servings

  • Crisco® Original No-Stick Cooking Spray
  • 3 cups Pillsbury BEST™ All Purpose Flour, divided
  • 1 package active dry yeast
  • 3/4 cup milk
  • 1/3 cup Crisco® All-Vegetable Shortening
  • OR 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg yolk, beaten
  • 1/3 cup light cream
  • 1 pint fresh blueberries
Preparation Directions
  • Step 1Spray a 13x9x2-inch baking pan with no-stick cooking spray.
  • Step 2Combine 2 cups flour and yeast in large bowl. Heat milk, shortening, 1/4 cup sugar and salt just until warm (115 to 120ºF), stirring until shortening almost melts. Add to flour mixture. Add eggs. Beat with electric mixer at low speed 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour. Batter will be stiff.
  • Step 3Spread batter in prepared baking pan. Cover. Let rise until almost double in size, 45 to 60 minutes.
  • Step 4Heat oven to 375ºF. Stir together 3/4 cup sugar and cinnamon. Combine egg yolk and cream. Add to sugar mixture, stirring until blended. Add berries. Carefully spoon mixture on top of dough.
  • Step 5Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.
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