Baked Blueberry Cream Cheese Egg Rolls

Why You’ll Love This Recipe

I love how these egg rolls combine the crunch of a classic fried treat with the softness of a cheesecake center — but without the oil and mess. Baking keeps them lighter, and the blueberry filling adds a fresh, fruity pop that balances the richness of the cream cheese. Whether I’m making dessert for guests or just treating myself, they’re always a hit and super easy to customize.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup fresh blueberries

• 1/4 cup granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• 8 ounces cream cheese, softened

• 1 teaspoon vanilla extract

• 8 egg roll wrappers

• 1 egg, beaten (for egg wash)

• Powdered sugar, for dusting

Directions

1. Preheat and prep: I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Make the blueberry filling: In a small saucepan over medium heat, I combine the blueberries, sugar, cornstarch, and lemon juice. I stir and cook until the mixture thickens and the berries start to burst — about 5 minutes. Then I let it cool.

3. Mix the cream cheese filling: In a bowl, I stir together the softened cream cheese and vanilla extract until smooth.

4. Assemble the egg rolls: I lay out one egg roll wrapper, spread about 1 tablespoon of the cream cheese mixture in the center, and top it with a spoonful of the blueberry mixture. I fold the bottom corner over the filling, tuck in the sides, and roll tightly. I brush the edge with egg wash to seal.

5. Bake: I place the egg rolls seam-side down on the baking sheet and brush the tops with more egg wash. I bake for 15–20 minutes, or until golden brown and crispy.

6. Cool and serve: I let them cool slightly, then dust with powdered sugar before serving.

Servings and timing

This recipe makes 8 egg rolls and takes about 30 minutes total — 10 minutes to prep, 5 minutes to cook the filling, and 15–20 minutes to bake. It’s great for a quick dessert that feels fancy but is easy to pull off.

Variations

• Berry swap: I sometimes use raspberries, strawberries, or blackberries instead of blueberries.

• Just the cream cheese: For a simpler version, I skip the fruit and fill with sweetened cream cheese and a sprinkle of cinnamon sugar.

• Chocolate twist: A few chocolate chips added to the filling make these extra indulgent.

• Pie filling shortcut: If I’m short on time, I grab a can of blueberry pie filling instead of making it from scratch.

• Air fryer option: I air fry at 375°F for 10–12 minutes for an extra crisp finish.

Storage/Reheating

If I have leftovers, I store them in the fridge for up to 3 days. I reheat them in the oven or air fryer to bring back that crispy exterior. I don’t recommend microwaving — they turn soggy. These egg rolls are best enjoyed fresh, but they still taste great reheated properly.

FAQs

Can I make these ahead of time?

Yes, I assemble them ahead and store them in the fridge (unbaked) for up to a day. I bake them fresh when I’m ready to serve.

Can I freeze baked egg rolls?

Absolutely. Once baked and cooled, I freeze them in a sealed container. I reheat directly from frozen in the oven or air fryer.

Can I use frozen blueberries?

Yes, but I make sure to cook the filling a bit longer since frozen berries release more liquid.

Can I fry these instead of baking?

Yes, I can fry them in hot oil (about 350°F) for 2–3 minutes per side until golden brown. I drain them on paper towels before dusting with powdered sugar.

What’s the best cream cheese to use?

I use full-fat cream cheese for the creamiest texture, but low-fat works if I want to lighten them up.

Conclusion

These Baked Blueberry Cream Cheese Egg Rolls are one of those desserts I keep coming back to — simple to make, full of flavor, and just the right mix of creamy and crispy. Whether I stick to the classic blueberry version or switch it up with other fillings, they always disappear fast. Perfect for sharing… or not!