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Blueberry Cream Nut Roll

 Blueberry Cream Nut Roll
"For a special occasion or family treat during blueberry season, try this wonderful dessert," suggests field editor Schelby Thompson of Camden Wyoming, Delaware. "Don't let the recipe's length put you off - it's not complicated."
10-12 ServingsPrep: 30 min. Bake: 20 min.


  • 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
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups fresh blueberries
  • Additional confectioners' sugar and blueberries


  • Place egg whites in small 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 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 bowl with clean beaters, beat egg whites and salt on
  • medium speed until soft peaks form. Gradually beat in sugar, 1

2 of 2

Blueberry Cream Nut Roll (continued)

Directions (continued)

  • 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 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.
Nutritional Facts: 1 serving (1 slice) equals 233 calories, 16 g fat (6 g saturated fat), 133 mg cholesterol, 97 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.