Ingredients
- 2 cups blackberries (fresh or frozen)
- 2/3 cup sugar
- 1/2 teaspoon grated lemon zest
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 16 tablespoons (2 sticks) butter, cut into 1/2 inch pieces and chilled
- 1 cup whole or low fat milk
Preparation
Step 1
Cook berries and ¼ cup sugar in saucepan over medium low heat until berries begin to release juice, about 3 minutes. Increase heat to medium high and cook, stirring frequently, until berries break down and mixture is thick and jamlike, about 10 minutes (mixture should measure ½ cup). Transfer jam to bowl, stir in zest, and cool to room temperature.
Pulse flour, baking powder, salt, additional 1/3 cup sugar, and all but 1 tablespoon butter in food processor until mixture resembles coarse meal. Transfer to large bowl and stir in milk until combined.
Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 6 inch square, wrap with plastic, and freeze until just firm, about 20 minutes. Roll dough into 12 by 10 inch rectangle, spread with jam, roll into tight cylinder and arrange seam down on prepared baking sheet.
Melt remaining butter and brush over dough. Sprinkle with remaining sugar and bake until golden brown, about 45 minutes. Let cool 10 minutes on sheet, then transfer to wire rack. Serve warm or at room temperature.
Make ahead Roly poly can be prepared through step 3, then covered with plastic wrap and refrigerated on prepared baking sheet for 24 hours. To serve, remove plastic wrap and proceed with step 4, increasing baking time to 50 minutes.