Blueberry cream cheese jelly roll

Blueberry cream cheese jelly roll


Excellent jelly roll from sponge cake filled with refreshing cream cheese and blueberries.

recipe,photo-recipe,soft curd,vanilla sugar,blueberry compote,Roulades


No. of servings


Ready in

60 min.




Categories:  Roulades  



1. Dough preparation

chicken egg 6 pcs  sugar granulated 6 tbsp

Beat egg yolks with sugar into foam. Beat egg whites into stiff foam and carefully mix into the egg yolks.

Dough preparation


all-purpose flour / plain flour 6 tbsp  baking powder for gingerbread 0.5 pk

Add flour mixed with baking powder and gently stir.


Spread dough over the greased and floured baking tin. Bake in the oven at 390°F (200°C) for about 10 minutes.


After baking, roll the dough and let it cool. It holds better shape after filling with cream.

5. Cream preparation

soft curd 8.75 oz (250 g)  unsalted butter 7 oz (200 g)  powdered sugar 5.25 oz (150 g)  vanilla sugar 1 pk

Beat cream cheese, softened butter and sugar until it's smooth.

Cream preparation


blueberry compote ¾ cup (180 ml)

Split cream into two bowls. Put aside 1/3 of cream to cover the surface of jelly roll and mix blueberries into remaining 2/3 of the cream.


Unroll the cold cake base and fill it with blueberry cream and roll it again. Cover surface of jelly roll with the remaining white cream. Decorate with blueberries. Let the jelly roll stiffen in fridge.

Bon appetit!


all-purpose flour / plain flour6tbsp6tablespoon
baking powder for gingerbread0.5pk½pack
blueberry compote¾cup180milliliters
chicken egg6pcs6pieces
powdered sugar5.25oz150grams
soft curd8.75oz250grams
sugar granulated6tbsp6tablespoon
unsalted butter7oz200grams
vanilla sugar1pk1pack


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