15 Mins
Prep time
30 Mins
Cooking time
Serves 12

What you need

  • 2 1/4 cups self-raising flour
  • 2 tablespoons caster sugar
  • pinch salt
  • 30g butter, cold, chopped
  • 1 cup (250ml) milk (approximately)
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • grated rind of 1 lemon
  • 1 punnet (150g) blueberries
  • 1/2 cup lemon spread or apricot jam
  • 1 tablespoon water

How to make it

  1. SIFT the flour, sugar and salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in enough milk to form a sticky dough. Knead for 2 minutes on a lightly floured board until smooth.
  2. ROLL the dough into a 30cm x 45cm rectangle. Combine PHILLY and lemon rind until smooth. Spread the lemon PHILLY over the dough and sprinkle with blueberries. Roll up from the long end (as for a Swiss roll) to enclose blueberries.
  3. CUT the roll into 1 1/2cm slices and place cut slices side up on baking trays lined with baking paper. Bake at 200°C for 15 minutes or until golden. Brush with glaze.


  1. COMBINE spread and water in small pan and stir over medium heat until spread is melted and mixture is smooth.