Lemon Blueberry Cake Roll Recipe

If you’re on the hunt for a dessert that’s as delightful to look at as it is to eat, this Lemon Blueberry Cake Roll Recipe is an absolute must-try. It perfectly balances the bright, zesty freshness of lemon with the sweet burst of juicy blueberries, all wrapped inside a tender, airy sponge cake. Each bite is a joyous celebration of flavor and texture that’s sure to brighten up any gathering or cozy afternoon tea. Trust me, once you make this cake roll, it’ll quickly become a beloved staple in your dessert repertoire.

Ingredients You’ll Need

The magic behind this Lemon Blueberry Cake Roll Recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role—from creating the light sponge to the luscious, creamy filling, and, of course, that pop of berry goodness that makes the cake sing.

• 8 large eggs (separated): Essential for creating the light and airy texture of the sponge cake through whipped egg whites.
• 1½ cups granulated sugar: Divided between the cake and filling to balance sweetness without overpowering the lemon brightness.
• 1 teaspoon lemon extract: Gives that unmistakable lemon aroma and flavor that makes this cake so refreshing.
• 2 tablespoons vegetable oil: Adds moisture and tenderness to keep the cake roll soft and pliable.
• 1½ cups all-purpose flour: Or cake flour for an extra delicate crumb structure.
• 2 teaspoons baking powder: Provides just enough lift so the cake doesn’t collapse when rolled.
• ¼ teaspoon salt: Balances the flavors and enhances the sweetness.
• ¼ cup powdered sugar: Used to dust the towel for easy rolling and added sweetness.
• 4 ounces cream cheese (softened): Creates a velvety filling with a subtle tang that complements the lemon and berries.
• ½ cup granulated sugar: Sweetens the cream cheese mousse filling perfectly.
• 1½ cups whipping cream: Whipped to soft peaks for a light and fluffy filling texture.
• 2 cups fresh blueberries: Adds juicy bursts of sweetness and beautiful color throughout the cake.
• 4 tablespoons lemon zest: Fresh zest brings intense citrus flavor and brightness straight from the peel.

How to Make Lemon Blueberry Cake Roll Recipe

Step 1: Prepare Your Pan

Start by preparing your baking pan—a 15x10x1-inch pan is perfect for this recipe. Spray it with a non-stick cooking spray, then line it with parchment paper cut to fit. Give the parchment a light spray and dust with flour to prevent sticking. Prepping your pan thoughtfully ensures your cake releases easily and rolls without cracking.

Step 2: Preheat the Oven

Set your oven to 350°F. This moderate temperature is just right to bake the cake quickly and evenly without drying it out. Remember, the quicker bake time helps maintain moisture and pliability, which is key for a smooth roll.

Step 3: Whip the Egg Whites

In a clean, large bowl, whisk your egg whites with a mixer, gradually adding 1 cup of granulated sugar until stiff peaks form. This step is the secret to your sponge’s airy texture—it’s important to achieve stiff peaks but be careful not to overwhip, or the egg whites may dry out and lose volume.

Step 4: Mix Egg Yolks and Sugar

In another bowl, beat the yolks until foamy and slowly add the remaining ½ cup sugar while continuing to beat. This mixture will become smooth and lighter in color, giving your sponge a rich but tender crumb.

Step 5: Incorporate Lemon Extract and Oil

Whisk in the lemon extract and vegetable oil to your egg yolk mixture. The lemon extract brightens the cake’s flavor, while the oil contributes moisture and softness. These ingredients create a base that balances lightness with a slight richness.

Step 6: Fold Egg Whites into Yolks

Gently fold the whipped egg whites into the yolk mixture using a spatula. This folding technique preserves the air you’ve whipped into the egg whites, which is critical for a souffle-like sponge that can roll easily.

Step 7: Combine Dry Ingredients

In a separate bowl, stir together the flour, baking powder, and salt. Sifting these together will help prevent lumps and evenly distribute leavening agents, ensuring a uniform rise.

Step 8: Fold Dry Ingredients into Wet

Carefully fold the dry ingredients into the egg mixture. Be gentle here to keep the batter light—mix until just combined. Pour the batter into the prepared pan, filling about three-quarters full. Overfilling risks cracks when rolling, but any leftover batter can be baked separately for a tasty bonus treat.

Step 9: Bake the Cake

Bake in the preheated oven for approximately 10 minutes, or until a toothpick inserted in the center comes out clean. Be attentive during baking—overbaking dries the cake and makes rolling challenging. The goal is a tender yet resilient sponge.

Step 10: Roll the Cake While Warm

As soon as the cake is baked, turn it out onto a powdered sugar-dusted dishtowel with parchment paper still attached. Roll it up gently with the towel, seam side down, and let it cool completely. This step conditions the cake to “remember” the roll shape and prevents cracking later.

Step 11: Prepare the Filling

Mix the softened cream cheese with ½ cup sugar until fluffy and smooth. Separately, whip the heavy cream to stiff peaks. Fold the cream cheese mixture into the whipped cream carefully, creating a light yet tangy filling perfect for balancing the cake’s sweetness.

Step 12: Assemble the Cake Roll

Unroll the cooled cake and peel off the parchment carefully. Spread the cream cheese filling evenly across the surface, sprinkle liberally with fresh lemon zest, and scatter the blueberries on top. Re-roll the cake tightly, seam side down, then chill for at least one hour to allow flavors to meld and the roll to set.

How to Serve Lemon Blueberry Cake Roll Recipe

Garnishes

To make your Lemon Blueberry Cake Roll Recipe truly shine on the serving plate, consider a gentle dusting of powdered sugar or a few extra lemon zest strips on top. Fresh blueberries arranged alongside or a drizzle of lemon glaze can amplify the visual appeal while enhancing flavor.

Side Dishes

This cake roll pairs beautifully with light accompaniments such as a scoop of vanilla ice cream or a dollop of fresh whipped cream. For a refreshing contrast, serve with a simple green salad or a glass of sparkling lemonade to echo those citrus notes.

Creative Ways to Present

For a party or special occasion, slice the roll into elegant pinwheel pieces and arrange them on a platter garnished with edible flowers or mint leaves. You can also create mini rolls using leftover batter for individual desserts, perfect for buffets or tea time.

Make Ahead and Storage

Storing Leftovers

After enjoying this Lemon Blueberry Cake Roll Recipe, store leftovers tightly covered in the refrigerator. The cream cheese filling keeps the cake moist, but to maintain its best texture, consume within 3 days.

Freezing

You can freeze the cake roll unfilled or filled, wrapped securely in plastic wrap and then foil to avoid freezer burn. Thaw overnight in the fridge before serving to retain the perfect creamy texture and moist sponge.

Reheating

This cake roll is best enjoyed chilled, but if you prefer to warm it slightly, allow it to come to room temperature before slicing. A gentle 10-15 second zap in the microwave can soften the cake just enough without compromising the filling’s texture.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work just fine. Thaw and drain them well before using, to avoid extra moisture that might make the cake soggy.

What if I don’t have lemon extract? Can I use lemon juice instead?

Lemon zest or juice can be used, but lemon extract offers a concentrated flavor without added liquid. If substituting, reduce other liquids slightly to keep the batter consistency right.

How do I prevent the cake from cracking when rolling?

Rolling the cake while warm and making sure not to overfill or overbake are the keys. Also, lightly dusting the towel with powdered sugar helps the cake slide easier and roll smoothly.

Is there a gluten-free option for this cake roll?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The cake texture will remain tender and the roll should work beautifully.

Can I prepare the filling in advance?

Yes, you can prepare the cream cheese and whipped cream filling a few hours ahead. Keep it refrigerated and fold together just before spreading it on the cake to maintain the best texture.

Final Thoughts

There is something truly special about making and sharing this Lemon Blueberry Cake Roll Recipe. It’s the kind of dessert that brings people together with its bright flavors and inviting look. Whether for a casual weekend treat or a festive celebration, I wholeheartedly encourage you to give this recipe a try—you’ll be rewarded with smiles and satisfied taste buds all around.

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