Servings are broken off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
Bake for 65 minutes or until done. Lift or turn out onto a cake plate.
Per Serving: 415 calories; protein 5.6g; carbohydrates 57.6g; fat 18.6g; cholesterol 0.8mg; sodium 888.2mg.
Eat best breakfast to start the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and bring me power to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and not want likely grab a snack out of the vending machine before lunchtime.
Making fruit a morning habit is simple . Simply put the sweetness in your refrigerator next to the sweet drink or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.