Blueberry Cream Nut Roll Recipes

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BLUEBERRY CREAM DESSERT



Blueberry Cream Dessert image

This no-fuss blueberry cream cheese dessert is one of the best layered pies around. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 can (21 ounces) blueberry pie filling
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY CREAM CHEESE ROLL



Blueberry Cream Cheese Roll image

Make and share this Blueberry Cream Cheese Roll recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 47m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1/3 cup hot water
2 tablespoons confectioners' sugar
3 ounces cream cheese, softened
2 tablespoons milk
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lemon rind
1/4 teaspoon salt
14 ounces blueberries
1 tablespoon butter
1 tablespoon fresh lemon juice
1/8 teaspoon ground mace

Steps:

  • Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
  • gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
  • Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
  • add the hot water all at once and beat to a smooth batter.
  • Line a 15x10" jelly roll pan with wax paper and grease.
  • Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
  • Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
  • Beginning at short end, roll the cake and towel together into a firm roll.
  • cool on a rack while you prepare the filling.
  • in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
  • in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
  • place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
  • cook over medium heat until thick, stirring constantly.
  • Remove from the heat and stir in the butter, lemon juice and mace.
  • Carefully fold in the blueberries.chill.
  • carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
  • Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
  • place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
  • cut into 1" slices and serve.

Nutrition Facts : Calories 331.8, Fat 7.5, SaturatedFat 4, Cholesterol 95.4, Sodium 334.6, Carbohydrate 62.4, Fiber 1.7, Sugar 44.7, Protein 5.3

BLUEBERRY BREAKFAST ROLLS



Blueberry Breakfast Rolls image

A very light roll with the goodness of fresh blueberries in the middle of every roll. Enjoy with your morning tea or coffee.

Provided by Cheerios

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h10m

Yield 12

Number Of Ingredients 9

1 ½ cups warm water (95 to 110 degrees F/35 to 43 degrees C)
1 teaspoon white sugar
2 teaspoons active dry yeast
4 ½ cups all-purpose flour, divided
2 eggs
¼ cup white sugar
1 teaspoon melted butter
1 ½ cups fresh blueberries
1 pinch white sugar, or as needed

Steps:

  • Combine warm water and 1 teaspoon sugar in a large mixing bowl. Sprinkle yeast over the surface. Let sit until yeast becomes foamy, about 10 minutes. Stir in 2 cups flour, eggs, 1/4 cup sugar, and melted butter; mix until dough takes on the consistency of oatmeal. Add remaining flour. Knead with fists until dough is smooth and elastic.
  • Turn oven to warm setting. Place dough in a lightly oiled bowl; set inside oven. Warm until dough has doubled in volume, about 1 hour.
  • Remove risen dough from oven; punch down dough with hands until deflated. Place back in oven; allow to rise until doubled again, about 45 minutes. Remove from oven and punch down dough to deflate. Place on a lightly floured surface.
  • Lightly grease 12 muffin cups.
  • Divide dough into 12 equal portions. Roll out portions with the palm of your hand to flatten, shape into small rectangles. Place blueberries evenly in the center of each dough portion. Roll up dough and pinch the ends together; place rolls seam-side up into muffin cups. Sprinkle white sugar over roll tops. Allow to rise for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until lightly browned, about 20 minutes. Remove from the oven and carefully loosen the edges to remove the rolls from the muffin cups.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 43.3 g, Cholesterol 31.9 mg, Fat 1.7 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 16.4 mg, Sugar 6.6 g

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