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Lemon Blueberry Cake Roll
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Lemon Blueberry Cake Roll

A cake roll recipe is a beautiful swirl of cake with a creamy filling inside. This Lemon Blueberry Cake Roll Recipe has a great sweet, tangy, and citrus flavor in the filling. It is a very good recipe to make for any occasion and you are sure to fall in love.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cake roll recipe
Servings: 12 pieces
Author: Jill

Ingredients

  • 8 LG eggs separate the whites from the yolks
  • c granulated sugar
  • 1 tsp lemon extract
  • 2 tbsp vegetable oil
  • c all-purpose flour can use cake flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ c powdered sugar
  • 4 oz cream cheese softened
  • ½ c granulated sugar
  • c whipping cream
  • 2 c blueberries
  • 4 tbsp lemon zest

Instructions

  • Using a non-stick cooking spray, coat the bottom of a 15x10x1-inch baking pan. Place parchment paper, cut to fit, in the bottom of the pan, and lightly spray and flour.
  • Preheat oven to 350°
  • In a large bowl, using a mixer, beat egg whites, while gradually adding in one cup of the granulated sugar until peaks form. Set aside.
  • In a separate bowl, beat egg yolks until foamy. Slowly add in ½ cup of granulated sugar while continuing to beat until combined.
  • Whisk in lemon extract and oil until combined.
  • Fold the egg whites into the egg yolks.
  • In another bowl, stir together the salt, flour, and baking powder.
  • Gently fold the dry mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full. If filled too full, the cake will tend to crack when rolled. If there is some batter leftover, you can make another smaller version of the cake.
  • Place on the center rack of the preheated oven and bake for approx. 10 minutes or until a toothpick inserted into the center comes out clean. Be cautious to not overbake.
  • When done, immediately turn out onto a clean dishtowel that you have sprinkled with the powdered sugar. Leave the parchment paper attached and roll it up with the towel. Place on a cooling rack and allow to cool, seam side down while you make the filling.
  • Mix cream cheese and granulated sugar until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
  • Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with the lemon zest and top with the blueberries. Roll the cake back up, having the seam on the bottom. Chill for at least an hour before slicing.