Description
This easy and delicious Lemon Blueberry Cake Roll is a light, fluffy sponge cake filled with a tangy lemon cream and fresh blueberries, perfect for a refreshing dessert.
Ingredients
Scale
- For the cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the filling:
- 1 cup blueberries
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar until thick and pale. Add lemon zest and juice.
- In another bowl, sift together flour, baking powder, and salt. Gradually fold into the egg mixture.
- Spread the batter evenly in the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, lay a clean kitchen towel on the counter and dust with powdered sugar.
- Invert the hot cake onto the towel and peel off the parchment. Roll the cake up in the towel and let cool.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in blueberries.
- Unroll the cooled cake and spread the filling evenly. Roll back up and chill for at least 1 hour before serving.
Notes
Make sure to roll the cake while it’s still warm to prevent cracking. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 35g
- Fat: 9g
- Carbohydrates: 45g
- Protein: 5g