Best Blueberry Cream Nut Roll Recipes

NUT ROLL COFFEE CAKES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight. , For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside. , Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15x13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.

BLUEBERRY CREAM DESSERT

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.

BLUEBERRY CREAM CHEESE ROLL

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.

BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST

Steps:

• Put first five ingredients in a 9 inch pie pan.
• Mix with a fork until well blended and pat into the pan.
• Push the pastry up the sides and form a nice edge with your thumb and finger.
• Prick the crust with a fork to prevent bubbling of the pastry during baking.
• Preheat oven to 400.
• Rinse berries and pick out any undesirable ones.
• After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
• In a small bowl combine the sugar, flour, cinnamon and salt.
• Stir in the milk and 1/2 cup whipping cream.
• Whisk until smooth.
• Pour over the berries and bake for 45 minutes.
• After about 30 minutes, check the pie.
• If the edges are getting very brown, cover with strips of aluminum foil.
• Cool on a wire rack and refrigerate for 2 hours before serving.
• To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
• Chill the bowl before whipping the cream to improve the results.
• Add vanilla and 2 tbsp sugar.
• Serve a dollop of whipped cream on each serving of pie.