Blueberry Pinwheel Cobbler

My father had an overabundance of blueberries last season so my freezer is still running over. I'm always looking for new ways to use them up. At first I didn't think this recipe was going to make it to the blog. When I poured the sugar syrup over and around the slices it looked like a mushy wet dough mess. I really should have taken a photo then, it looked horrible. Surprisingly it baked up beautifully and the house smells delicious.
Ingredients
2 cups sugar
2 cups water
1 tsp vanilla extract
1/2 tbsp lemon juice
1-1/2 cups self rising flour*
1/2 cup butter flavored shortening
1/3 cup milk
2 cups blueberries
8 tbsp butter
Directions
Combine sugar and water in a medium saucepan. Bring to a simmer over low heat. Simmer, stirring continually, until sugar is dissolved, about 2 minutes. Remove from heat. Stir in vanilla and lemon juice; set aside. Place flour in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly, about 3 minutes. Stir in milk just until flour mixture is moistened. Knead 4 to 5 times on a floured surface. Roll into a 12 x 9-inch rectangle. Sprinkle the blueberries evenly over the dough. Roll up rectangle, jelly roll fashion, starting at one long side. Pinch seam to seal. Preheat the oven to 350 ⁰F. melt the butter in a 13 x 9-inch baking dish. Cut the roll into 12 slices arrange slices, cut side up, in prepared baking dish. Pour sugar syrup over and around slices. Bake until lightly browned, about 55 minutes. Cool slightly before serving.
*substitution for self rising flour: for each cup of all purpose flour add 1-1/2 tsp of baking powder and 1/2 tsp salt.