Turkuaz Kitchen Blueberry Roll is made with fresh blueberries, bread flour, cream cheese, butter, and eggs. This easy Blueberry Roll recipe creates a delicious dessert or breakfast that takes about 4 hours to prepare and can serve up to 8 people.
Turkuaz Kitchen Blueberry Roll Ingredients
For The Yeast Mixture:
- 2 tsp (6g) instant dry yeast
- 1/2 cup (110ml) warm milk
- 4 tbsp (58g) sugar (divided)
- 2 1/2 cups (325g) bread flour
- Pinch of salt (2g)
- 2 eggs
- 1 tsp (4g) vanilla extract
- 4 tbsp (56g) butter
For The Blueberry Purée:
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
For The Frosting:
- 1/2 package (4 oz) cream cheese
- 3 tbsp butter
- 1 1/2 cups powdered sugar
- 1 tbsp reserved blueberry purée
- Pinch of salt
- 1 tsp vanilla extract
How To Make Turkuaz Kitchen Blueberry Roll
- Activate Yeast: In a large bowl, whisk together warm milk, yeast, and 1/2 tsp sugar. Let it rest until foamy, about 5-7 minutes.
- Mix Dough: In another large bowl (using a stand mixer with a dough hook attachment), combine flour, the remaining sugar, salt, eggs, butter, vanilla extract, and the activated yeast mixture. Mix on medium speed for about 3-4 minutes. Cover with a cloth or plastic wrap and let it rest at room temperature for about 30-45 minutes, then refrigerate for 1 1/2 hours.
- Cook Blueberry Purée: In a medium saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly. Mash the mixture with a potato masher. Reduce heat to medium-low and cook for 15-22 minutes, until thick. Remove from heat and cool to room temperature. Reserve 1 tbsp of the purée for the frosting.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 14×12 inch rectangle, about 1/4 inch thick. Spread the remaining blueberry purée over the dough, leaving a 1-inch margin at the edges.
- Form Rolls: Starting from the long end, roll the dough tightly. Using a string or sharp knife, cut into 8-9 equal rolls. Place rolls on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 40-45 minutes at room temperature.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown. Remove from oven and cool for 20 minutes.
- Prepare Frosting: In a medium bowl, combine cream cheese, butter, powdered sugar, reserved blueberry purée, vanilla extract, and salt. Mix with an electric mixer until smooth.
- Frost and Serve: Spread frosting over cooled rolls and serve immediately.
Recipe Tips
- Warm Milk for Yeast: The milk should be warm but not too hot. This helps the yeast work right and makes the dough rise well.
- Right Dough Texture: The dough should not stick too much to the bowl or your hands. Add a little flour if it’s too sticky or a bit of milk if it’s too dry.
- Thick Blueberry Purée: Cook the blueberries until they are thick like jam. If it’s too thin, cook it more or add a little cornstarch and water to make it thick.
- Tight Dough Roll: Roll the dough tightly to keep the blueberry inside and pinch the ends to seal it.
- Check Oven Heat: Use a thermometer to check your oven’s heat. Make sure it’s at 350°F to cook the rolls just right.
What To Serve With Blueberry Roll
This tasty Blueberry Roll goes great with vanilla ice cream or whipped cream. You can also enjoy it with cold milk, coffee, hot tea, some custard, or a fruit salad for a really tasty dessert.
How To Store Blueberry Roll
- Refrigerate: Store the Blueberry Rolls in an airtight container. They will keep for up to 3 days in the refrigerator.
- Freeze: You can freeze the rolls for up to 1 month. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover with foil. Heat for about 10-15 minutes.
- In The Microwave: Place a roll on a microwave-safe plate and heat for 30-40 seconds or until warm.
Blueberry Roll Nutrition Facts
- Calories: 380
- Total Fat: 16 grams
- Saturated Fat: 10 grams
- Cholesterol: 80 mg
- Sodium: 220 mg
- Total Carbohydrates: 53 grams
- Dietary Fiber: 2 grams
- Sugars: 28 grams
- Protein: 7 grams
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Apple Cobbler
- Turkuaz Kitchen Berry Cobbler
- Turkuaz Kitchen Banana Cream Pie
- Turkuaz Kitchen Malaga Dessert
Turkuaz Kitchen Blueberry Roll
Description
Turkuaz Kitchen Blueberry Roll is made with fresh blueberries, bread flour, cream cheese, butter, and eggs. This easy Blueberry Roll recipe creates a delicious dessert or breakfast that takes about 4 hours to prepare and can serve up to 8 people.
Ingredients
For The Yeast Mixture:
For The Blueberry Purée:
For The Frosting:
Instructions
- Activate Yeast: In a large bowl, whisk together warm milk, yeast, and 1/2 tsp sugar. Let it rest until foamy, about 5-7 minutes.
- Mix Dough: In another large bowl (using a stand mixer with a dough hook attachment), combine flour, the remaining sugar, salt, eggs, butter, vanilla extract, and the activated yeast mixture. Mix on medium speed for about 3-4 minutes. Cover with a cloth or plastic wrap and let it rest at room temperature for about 30-45 minutes, then refrigerate for 1 1/2 hours.
- Cook Blueberry Purée: In a medium saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly. Mash the mixture with a potato masher. Reduce heat to medium-low and cook for 15-22 minutes, until thick. Remove from heat and cool to room temperature. Reserve 1 tbsp of the purée for the frosting.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 14×12 inch rectangle, about 1/4 inch thick. Spread the remaining blueberry purée over the dough, leaving a 1-inch margin at the edges.
- Form Rolls: Starting from the long end, roll the dough tightly. Using a string or sharp knife, cut into 8-9 equal rolls. Place rolls on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 40-45 minutes at room temperature.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown. Remove from oven and cool for 20 minutes.
- Prepare Frosting: In a medium bowl, combine cream cheese, butter, powdered sugar, reserved blueberry purée, vanilla extract, and salt. Mix with an electric mixer until smooth.
- Frost and Serve: Spread frosting over cooled rolls and serve immediately.
Video
Notes
- Warm Milk for Yeast: The milk should be warm but not too hot. This helps the yeast work right and makes the dough rise well.
- Right Dough Texture: The dough should not stick too much to the bowl or your hands. Add a little flour if it’s too sticky or a bit of milk if it’s too dry.
- Thick Blueberry Purée: Cook the blueberries until they are thick like jam. If it’s too thin, cook it more or add a little cornstarch and water to make it thick.
- Tight Dough Roll: Roll the dough tightly to keep the blueberry inside and pinch the ends to seal it.
- Check Oven Heat: Use a thermometer to check your oven’s heat. Make sure it’s at 350°F to cook the rolls just right.
Turkuaz Kitchen Blueberry Roll, Blueberry Roll Recipe
Do you not need to knead the dough after mixing it? Just wondering. Do you mix it then let it rest 30-45 mi minutes and then put it in the fridge? No knead? Thx
Hi Jen! 😊
Great question—thanks for asking! You’re right, this recipe skips the kneading step after mixing the dough. The stand mixer with the dough hook does the job of combining everything nicely and developing some gluten. After that, you just let the dough rest at room temperature for 30-45 minutes, then refrigerate it to let it rise slowly and become easier to work with.
No kneading needed after mixing! Pretty simple, right? If you have any other questions, feel free to ask. Happy baking! 🫐✨