Blueberry swirls from Crumb: The Baking Book (page 136) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • anya_sf on February 09, 2020

    I didn't have pistachios, but added an extra 100 g blueberries, although I was concerned they'd add too much moisture. I shaped the rolls the night before, refrigerated them, then proofed and baked them in the morning. As feared, the blueberries exuded a fair amount of liquid, creating a blueberry syrup under the rolls, but they still baked up okay and I did appreciate the extra berries. The rolls were soft, tender, and not too sweet, with a lovely bright flavor from the berries and orange zest.

  • Lepa on February 20, 2017

    These turned out well. They are beautiful and taste pretty good- not overly sweet.

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