Description
Crispy on the outside and creamy on the inside, these baked blueberry cream cheese egg rolls are filled with sweet fruit and tangy cream cheese—perfect for dessert or brunch.
Ingredients
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
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat for about 5 minutes, until the mixture thickens and blueberries begin to burst. Remove from heat and let cool.
In a separate bowl, mix softened cream cheese with vanilla extract until smooth and creamy.
Lay one egg roll wrapper on a clean surface. Spread 1 tablespoon of cream cheese mixture in the center and top with a spoonful of the blueberry mixture.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly into a log. Brush edges with beaten egg to seal.
Place egg rolls on the prepared baking sheet. Brush tops with more egg wash.
Bake for 15–20 minutes, or until golden brown and crisp.
Let cool slightly, then dust with powdered sugar before serving.
Notes
Fruit swap: Try raspberries or strawberries for a different flavor twist.
Kid-friendly tip: Fill with just cream cheese and cinnamon sugar for picky eaters.
Indulgent option: Add chocolate chips to the filling for extra richness.
Shortcut: Use store-bought blueberry pie filling to save time.
Best served warm but can be reheated in the oven for a crisp texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Baked Treats
- Method: Baked
- Cuisine: Fusion, American
