Blueberry Scrolls

May 17, 2020



  • 1.5 cups All-purpose Flour

  • 1 cup Greek style Yoghurt

  • 35g Cream Cheese (2Tbsp)

  • 125g Blueberries (frozen or fresh)

  • extra Flour for kneading

  • 100g Sugar




In a bowl, Mix the yoghurt and flour for the dough.

Knead the dough for 5 mins on a floured board or bench.



Roll dough into a rough rectangle, (you are aiming for a rectangle larger than an A4 piece of paper)  Dough should be approx 0.5cm thick.



Spread the cream cheese over the  dough, leaving approx 4cm along one edge.


In a bowl mix the blueberries with sugar. Add the blueberries on top of the cream-cheese layer, you want the blueberries to be evenly distributed and in a single layer.



Roll the dough up, starting from one long edge, to form a long sausage.  


Using a sharp knife, cut the sausage into 1.5-2cm thick slices.



Place slices on a baking paper lined tray (I don't bother to glaze the scrolls, I bake them as is).


Bake at 180 degrees Celsius (360 Fahrenheit) for 30 minutes or until golden. Leave to cool.



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