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Blueberry Cream Roll

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Introduction

The Blueberry Cream Roll is a light, elegant dessert that combines a soft sponge cake with fresh blueberries and a smooth cream filling. Rolled to perfection, it offers a beautiful balance of fruity brightness and creamy richness—perfect for celebrations, afternoon tea, or a refined sweet treat.

Origin

Cream rolls trace their origins to European sponge cakes, particularly Swiss and Central European rolled desserts. Over time, variations emerged using seasonal fruits, with blueberries becoming popular due to their natural sweetness, vibrant color, and nutritional value.

Cultural Significance

Rolled cakes symbolize celebration and craftsmanship in baking. Blueberry cream rolls are often featured at gatherings, festive tables, and cafés, representing freshness, elegance, and a lighter approach to dessert compared to heavier pastries.

Ingredients Quantity

Sponge Cake:

  • 4 large eggs
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt

Cream Filling:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Blueberry Filling:

  • 1 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Optional Additions

  • Lemon zest for added freshness
  • Mascarpone or cream cheese blended into the cream
  • Honey instead of sugar
  • Powdered sugar dusting on top
  • Mint leaves for garnish

Tips for Success

  1. Beat eggs until fluffy for a light sponge texture.
  2. Do not overmix the batter—gentle folding keeps it airy.
  3. Roll the cake while warm to prevent cracking.
  4. Chill the cream slightly before whipping for best volume.
  5. Allow blueberry filling to cool completely before spreading.

Instructions

  1. Prepare Sponge Cake:
    Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment. Beat eggs and sugar until pale and fluffy. Fold in vanilla, flour, baking powder, and salt.
  2. Bake:
    Spread batter evenly in the pan. Bake for 10–12 minutes until lightly golden.
  3. Roll While Warm:
    Turn cake onto a clean towel, peel parchment, and roll gently. Let cool completely.
  4. Blueberry Filling:
    Cook blueberries, sugar, and lemon juice over medium heat. Add cornstarch slurry and simmer until thick. Cool fully.
  5. Cream Filling:
    Whip cream with powdered sugar and vanilla until soft peaks form.
  6. Assemble:
    Unroll cake, spread cream evenly, then spoon blueberry filling on top. Roll tightly.
  7. Chill & Serve:
    Refrigerate 30–60 minutes before slicing.

Description

The Blueberry Cream Roll features a tender, airy sponge wrapped around a velvety cream filling and bursts of juicy blueberries. Each slice reveals elegant spirals of cream and fruit, offering a refreshing yet indulgent dessert experience.

Nutritional Information (per slice, approximate)

  • Calories: 220–260 kcal
  • Carbohydrates: 28g
  • Sugar: 18g
  • Fat: 12g
  • Protein: 4g
  • Fiber: 1–2g
    Values may vary depending on ingredients used.

Conclusion

The Blueberry Cream Roll is a timeless dessert that blends simplicity with sophistication. Its light texture and fruity flavor make it ideal for both casual and formal occasions.

Recommendation

Serve chilled with a cup of tea, coffee, or a light herbal infusion. For special events, garnish with fresh blueberries and a light dusting of powdered sugar.

Embracing Healthful Indulgence

Enjoy this dessert in moderation while embracing its natural fruit content. Using fresh blueberries, reducing added sugar, or opting for lighter cream alternatives can help balance indulgence with mindful eating—proving that desserts can be both satisfying and nourishing.

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