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My Go-To Blueberry Cream Spirals
I can't stop making these Blueberry Cream Swirl Spirals for brunches and coffee meet-ups. There's something truly wonderful when the cream cheese's tang meets sweet blueberries wrapped in those buttery layers. The first batch filled my home with amazing smells that had everyone hanging around the kitchen, waiting impatiently. They've now turned into the most-asked-for treat at gatherings, even though they're honestly quite easy to put together on a lazy weekend.
Enjoyable Anytime
These spirals fit into pretty much any situation. They're great with morning coffee, fancy enough to serve after dinner, or just right when you need a tasty afternoon pick-me-up. Everyone goes crazy for that mix of smooth filling and juicy berries. My little ones think they're getting something really special, and I'm happy they don't take ages to make when we want something sweet.
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Ingredients List
- 3 oz cream cheese softened: Let it sit out until super soft for the best mixing results, you can use full-fat or reduced-fat
- 1/2 teaspoon vanilla extract: Real vanilla adds that extra touch of flavor
- 2 1/2 tablespoons powdered sugar: Just the right amount for sweetness without going overboard
- 1 tube crescent roll dough: My go-to trick for quick, flaky results every single time
- 2/3 cup fresh blueberries: Try to get the biggest, juiciest ones at the store, but don't worry, thawed frozen ones work too
Recipe Questions & Answers
- → Is it okay to use frozen blueberries?
Yes, don't let them thaw first as the juices can soak the dough. Use them straight from the freezer.
- → What stops the filling from spilling out?
Spread the filling sparingly and keep a small gap around the edges. Seal the rolls tightly when wrapping them.
- → Can these be prepped the day before?
Yes, assemble them up to a day in advance. Refrigerate them unbaked and let them warm slightly before putting them in the oven.
- → What’s the best way to store extras?
Put them in a sealed container. They'll last 2 days at room temperature or up to 5 days in the fridge. Reheat before eating.
- → Can I swap out the blueberries for other fruits?
Sure, you can use raspberries or chopped strawberries. Just make sure they're not too large to prevent ripping the dough.