Description
A delightful lemon blueberry cake roll that’s easy to prepare and perfect for desserts.
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
- 1 cup fresh blueberries
- For the filling: 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, beat the eggs and granulated sugar until thick and pale. Stir in the lemon zest and lemon juice.
- In another bowl, sift together the flour, baking powder, and salt. Gradually fold this into the egg mixture.
- Gently fold in the blueberries. Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes or until the cake springs back when touched. While baking, dust a clean kitchen towel with powdered sugar.
- Once baked, immediately loosen the edges and turn the cake onto the towel. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
- For the filling, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped cream.
- Unroll the cooled cake and spread the filling evenly over it. Reroll the cake without the towel and chill for at least 1 hour before serving.
Notes
Tip: Use fresh blueberries for the best flavor. 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: 25g
- Fat: 12g
- Carbohydrates: 38g
- Protein: 5g