Blueberry roly poly

Does anyone know where a girl can find some rhubarb?

I know it’s rhubarb season, but someone is keeping this sour, pink monster celery away from me. I wasn’t able to find it at the grocery store I frequent the most and it’s the key ingredient for my mom’s signature summer recipe – rhubarb roly poly. The original recipe came from the folds of what may be a church cookbook (where the absolute best recipes are found) and it calls for apples. It’s actually listed as an “apple roll-up” but, somehow, this delicious treat evolved into rhubarb roly poly. 


On this particular night, sans rhubarb, but still looking to make one of my favourite desserts, I opted for blueberries. They were on sale. Rhubarb can wait. 

This recipe is easy. It’s actually something I’d recommend to those who are intimidated by dough. It requires no kneading and only enough rolling to get it into formation. The sauce also doesn’t require much maintenance. 

The trickiest thing about mixing berries into this recipe is watching for how much juice they produce. When cooked, blueberries will squeeze out as much juice as they can. That, plus the sauce, made for one messy, smokey oven. I definitely recommend using a 9 x 13 pan.  


I just love how simple and adaptable this recipe is. Berries in the summer. Apples in the fall. I bet you could even do an awesome twist on maple pecan during the sugaring off season in spring. 

After a lengthy cook time, to soak up that delicious, cinnamon sugar sauce, these babies were ready. I got crazy and served them with ice cream. It was the perfect sensory overload, sweetness, creaminess, warmth and chills. 

Warning: When left around the house, roly poly will make you roly poly. Bring some to your next function or office to share! 



  • 3 cups of fresh or frozen blueberries (or 3 cups of chopped fruit of your choice)
  • 2 cups of flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup shortening
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • 1 cup water
  • 1/4 cup butter
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg


  1. Preheat the oven to 375 degrees.
  2. Combine flour, baking powder and salt. Cut in shortening with a pastry cutter or fork. I recommend investing in a pastry cutter. It’s faster and easier to handle.
  3. Pour milk over mixture and mix together by hand until combined.
  4. Using a rolling pin, roll the dough until 1/4 inch thick. Combine melted butter, sugar and cinnamon and spread over the flattened dough. Top with fruit.
  5. Take any of the remaining fruit that doesn’t fit the roll and scatter across the bottom of the pan. Roll up the dough and cut into 1 1/4 inch slices. Lay the slices sideways over your fruit in a greased 9 x 13 pan.
  6. In a saucepan, combine sugar, butter, water, cinnamon and nutmeg until combined and just beginning to thicken. Pour over the dough.
  7. Cook until golden brown on the top, roughly 45-50 minutes.
  8. Best served warm with ice cream or whipped cream.

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