This holidays we have been scroll crazy, and this wholemeal blueberry scroll is a winning combination.
I cannot believe it took me so long to jump on the yoghurt dough craze. It is such a good craze for mums with kids as wholemeal yoghurt dough scrolls are so fast, so cheap and fill kiddos up. (Which is you will know is an absolute must in the school holidays. Seriously, kids eat so much when they are on holidays.
As with my earlier wholemeal yoghurt dough leek and cheese scroll recipe, this is an easy four ingredient recipe, 2 ingredients for the dough and 2 for the blueberry and cream cheese filling. If you would like to add an extra twist a grating of lemon zest on top of the blueberries is a lovely combo, but definitely not necessary
Blueberries are not in season in New Zealand at the moment but I always have a stash of frozen ones in the freezer. This scroll recipe will work perfectly well with frozen or fresh blueberries
One word of warning regarding these wholemeal blueberry scrolls, they are very very messy. Cooked blueberries always are. But that’s probably part of the reason why kids love them!
Anyway, if you are going to serve them to your kids do not consider handing them out on a white couch. In our house, they are an outdoor or sitting up at the table snack! If blueberries tickle your fancy but you are after a wheat-free option, then my blueberry blender pancake muffins could fit the bill.
Wholemeal Blueberry Scrolls
Yield 16 Scrolls
- 1.5 Cups self-raising wholemeal flour
- 1 Cup Greek style yoghurt
- 35g Cream cheese (2Tbsp)
- 125g blueberries (frozen or fresh
- extra flour for kneading
- In a bowl, Mix the yoghurt and flour for the dough, it will come together into a ball with a bit of mixing
- Knead the dough for 5 mins on a floured board or bench (I use standard flour for kneading rather than wholemeal)
- 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, each time I flip the dough, I flour the topside, as the dough can be a little sticky to roll
- Spread the cream cheese over the dough, leaving approx 4cm along one edge
- 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 20 minutes or until golden
- Leave to cool
- Store in an airtight container for 2 days
For an extra flavour burst try adding some lemon zest on top of the blueberries