Blueberry Cream Nut Roll Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 233
  • Fat:
  • 16 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 133 mg
  • Sodium:
  • 97 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


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Blueberry Cream Nut Roll

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"For a special occasion or family treat during blueberry season, try this wonderful dessert," suggests field editor Schelby Thompson of Winter Haven, Florida. "Don't let the recipe's length put you off - it's not complicated."

SERVINGS: 10-12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 20 min.

Ingredients:

  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1-1/3 cups ground walnuts
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups fresh blueberries
  • Additional confectioners' sugar and blueberries

Directions:

Place egg whites in small mixing bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
    In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. In a small bowl, combine the walnuts, baking powder and cinnamon; fold into yolk mixture.
    In a small mixing bowl with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into nut mixture. Spread evenly into prepared pan.
    Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
    For filling, in a small mixing bowl, beat the cream, sugar and vanilla; set aside 1/2 cup for garnish. Unroll cake; spread with remaining filling. Sprinkle with blueberries. Roll up again. Place seam side down on a serving platter. Cover and refrigerate until serving. Dust with confectioners' sugar; garnish with blueberries and reserved whipped topping. Yield: 10-12 servings.


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