Blueberry Breakfast Roll

2 pints Blueberries (rinsed and dried) 1/4 Cup Flour

1/4 Cup Sugar

1/2 tsp ground Cinnamon

1/4 tsp fresh ground nutmeg

1 Tbls Lemon zest

a little bit beaten egg or 1 Tbls egg beaters

1 sheet of thawed prepared puff pastry (read instructions on package)

Preheat oven to 350 degrees.

On a lined jelly roll pan unfold puff pastry and set aside.

In a bowl mix blueberries, lemon zest and dry ingredients (everything but the egg), toss together so berries are coated. There may be flour and sugar on the bottom of the bowl, that is expected.

Dump the contents of the bowl into the middle of the puff pastry going the long way (horizontal) and bring one side up and over the berry mix and then cover it with the remaining side and seal together with egg. At the short ends seal with egg and pinch slightly so all of the berries are wrapped up and not able to escape.

Slice slits down the center going from top to bottom (see photo) of your newly formed log of berries and brush the top with the remaining egg to make it shine.

Pop into the oven for 45-50 minutes until golden brown and bubbling through the slits. Remove and let cool on pan for 15 minutes and then slide parchment paper with berry roll on it, onto a cooling rack. Let cool overnight or if you want to eat it, let it cool about 30 minutes longer. I like to sprinkle powdered sugar on mine for an extra little pizazz. Slice, serve and enjoy!