Blueberry Cream Nut Roll Recipe

4.5 2 3
Blueberry Cream Nut Roll Recipe
Blueberry Cream Nut Roll Recipe photo by Taste of Home
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Blueberry Cream Nut Roll Recipe

Read Reviews
4.5 2 3
Publisher Photo
"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."
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 6 large 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 bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-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 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.
Editor's Note: This recipe does not use flour.
Originally published as Blueberry Cream Nut Roll in Taste of Home August/September 2000, p65

Nutritional Facts

1 slice: 233 calories, 16g fat (6g saturated fat), 133mg cholesterol, 97mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 5g protein.

  • 6 large 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
  1. Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  2. 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.
  3. In a small 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.
  4. 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.
  5. 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.
Editor's Note: This recipe does not use flour.
Originally published as Blueberry Cream Nut Roll in Taste of Home August/September 2000, p65

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Reviews forBlueberry Cream Nut Roll

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MY REVIEW
ardy bare User ID: 4495741 40777
Reviewed Jul. 24, 2012

"I loved this. I've passed this recipe on to several friends."

MY REVIEW
bjpalmer User ID: 467168 31283
Reviewed Aug. 23, 2011

"My mom absolutely loves this delicious nut roll. Great for blueberry season. Well worth the extra effort!"

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