This Blueberry Roly Poly is the ultimate tea-cake! Get creative, you can mix up the blueberries with raspberries and even strawberries!

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  • Serves: 8
  • Prep: 25 minutes
  • Cook: 50 minutes
Metric | Imperial Measurement Conversions


  • 280 g pastry flour (2 cups )
  • 2 tablespoons baking powder
  • 2 tablespoons Natvia
  • pinch of salt
  • 60 mls olive oil
  • 85 g milk (2/3 cup )
  • 130 g blueberries (1 cup)
  • 65 g raspberries (½ cup )










  1. Preheat the oven to 180C. Place a large baking dish filled with boiling water on the bottom shelf.
  2. Combine the flour, baking powder, 1 tbs of Natvia and salt in a bowl.
  3. Add the olive oil and milk and mix to combine with a butter knife.
  4. Turn the mixture onto the bench and knead for a minute or two until the dough comes together and is smooth. Form a ball and then roll out to a 25 cm rectangle. Trim the edges.
  5. Roughly mash the blueberries and raspberries and stir in the remaining Natvia. Spread over the dough and then roll the dough up into a log.
  6. Place on a greased piece of baking paper and then fold the baking paper around the rolled up dough and tie the ends with string.
  7. Place this in the oven above the steaming water and cook for 45-50 minutes.
  8. Remove from the oven and cool slightly before serving
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    25.8g 4.9g 7.7g 852 203 80g
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