Name: Lemon Cake Roll with Blueberry Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (120 grams) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs, room temperature; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 3/4 cup (149 grams) granulated sugar; 1 tablespoon vegetable oil; 1/2 cup (56 grams) confectioners’ sugar (for rolling towel); 2 cups (290 grams) blueberries; 1 tablespoon lemon juice; 1 tablespoon water; 1 cup (226 grams) unsalted butter, room temperature; 1/2 cup (113 grams) cream cheese, room temperature; 7 cups (800 grams) confectioners’ sugar, divided; Fresh blueberries; Lemon slices

Print Recipe· 4.1 from 11 reviews

If you’re looking for a show-stopping dessert that feels like a little slice of sunshine, look no further than this Lemon Cake Roll with Blueberry Cream Cheese Frosting Recipe. It’s the perfect balance of zesty lemon sponge and luscious blueberry cream cheese filling, rolled into a tender, delicate cake that’s as beautiful as it is delicious. Whether you’re treating yourself after a long week or impressing guests at your next gathering, this cake roll delivers that wow factor with soft textures, fresh fruity notes, and creamy frosting that simply melts in your mouth.

Ingredients You’ll Need

A top-down view of ingredients arranged neatly on a white marbled surface, each in a white bowl or small clear glass dish. There are four brown eggs in one bowl, next to a small glass of clear water, and a bowl filled with white flour. Below the flour, a white bowl holds white sugar, and beside it, a bowl of cubed pale yellow butter. To the left, a bowl of dark blue blueberries sits near small clear dishes with white salt, white baking powder, bright yellow lemon zest, and pale yellow lemon juice. Finally, a small white bowl contains chunks of white cream cheese, and a large white bowl is filled with fine white powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Nothing complicated here—just a handful of baking essentials and fresh ingredients that come together to create a bright, flavorful treat. Each component plays a vital role, from the citrusy kick of lemon zest to the rich creaminess of cream cheese, ensuring every bite is pure joy.

All-purpose flour (1 cup, 120 grams): The base that gives structure to your cake.
Baking powder (1 teaspoon): Helps the cake rise into a light, airy texture.
Salt (1/2 teaspoon): Balances flavors and enhances sweetness.
Large eggs (4, room temperature): Provide richness and help with cake’s fluffy consistency.
Lemon juice (2 tablespoons + 1 tablespoon): Adds that fresh, tangy brightness throughout the cake and blueberry filling.
Lemon zest (1 tablespoon): Intensifies lemon flavor with fragrant oils.
Granulated sugar (3/4 cup, 149 grams): Sweetens and tenderizes the cake.
Vegetable oil (1 tablespoon): Keeps the cake moist without overpowering flavors.
Confectioners’ sugar (1 cup, divided): For dusting, frosting, and that perfect light sweetness.
Blueberries (2 cups, 290 grams): The star of the frosting—fresh and naturally sweet.
Water (1 tablespoon): Helps create the blueberry puree for filling.
Unsalted butter (1 cup, 226 grams, room temperature): Adds richness and creamy texture to the frosting.
Cream cheese (1/2 cup, 113 grams, room temperature): Gives the frosting its tangy, velvety character.
Fresh blueberries and lemon slices: Gorgeous garnishes that complete the look and flavor.

How to Make Lemon Cake Roll with Blueberry Cream Cheese Frosting Recipe

Step 1: Prepare Your Pan and Towel

Start by setting your oven to 375°F and greasing a 12 by 17-inch rimmed jelly roll pan. Line it with parchment paper and grease that too—this prevents the delicate cake from sticking. Next, lay out a clean, thin tea towel on your counter and dust it generously with half a cup of confectioners’ sugar. This sugary surface helps when you roll the cake later, ensuring it won’t cling.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients ahead of time makes folding them into the batter smoother and prevents lumps.

Step 3: Whip the Eggs and Lemon

Using a stand mixer or hand mixer with a whisk attachment, beat the eggs, lemon juice, and lemon zest on high speed for about five minutes. This step is crucial because it whips air into the eggs, making the cake light and fluffy. The eggs should turn pale yellow and look foamy.

Step 4: Add Oil and Sugar

While the mixer is still running, drizzle in the vegetable oil and then slowly add the granulated sugar a few tablespoons at a time. This slow addition helps the batter stabilize while becoming sweet and tender.

Step 5: Fold in Dry Ingredients

Gently fold the flour mixture into the egg mixture with a rubber spatula. Use a light hand to maintain the airiness you’ve whipped up. The batter will be thinner than some cakes, but that’s exactly what makes this roll tender and soft.

Step 6: Bake the Cake

Pour the batter into your prepared pan, spreading it evenly. Let it rest for a minute, then tap the pan lightly on the counter to pop any air bubbles trapped inside. Bake for 10 to 12 minutes, keeping a close watch—the cake edges should brown slightly, and the center should spring back when gently pressed.

Step 7: Roll the Cake While Warm

Right after you take the cake out of the oven, flip it onto your sugared tea towel. Peel off the parchment paper carefully—don’t worry if a bit sticks, just be gentle. Starting from the short edge, roll the cake and towel together as tightly as you can without tearing. This forms the cake’s shape and keeps it pliable while cooling. Let it rest, rolled up, until completely cooled—this can take several hours, so patience here pays off big time.

Step 8: Make the Blueberry Filling

While the cake chills, simmer the blueberries with lemon juice and water over medium heat for about 10 minutes until they break down. Strain through a fine mesh sieve, pressing with a spatula to extract all the juice while discarding seeds and skins. Let this puree cool completely before moving on to the frosting.

Step 9: Prepare the Blueberry Cream Cheese Frosting

Beat the softened butter and cream cheese together until silky smooth, about 2 to 3 minutes. Add 2 cups of confectioners’ sugar and beat until creamy. Pour in the cooled blueberry puree and mix until fully blended, then gradually mix in the remaining confectioners’ sugar until the frosting reaches a spreadable consistency that can hold its shape.

Step 10: Fill and Roll the Cake

Carefully unroll the cooled cake and peel off the tea towel. Spread an even layer of the blueberry cream cheese frosting with an offset spatula. Roll the cake back up tightly, this time without the towel. Remove any frosting that squeezes out the ends and wrap the roll snugly in plastic wrap. Pop it in the refrigerator for 20 to 30 minutes so the filling sets nicely.

Step 11: Serve Your Masterpiece

Once chilled, unwrap the roll and place it on a serving plate. Dust the top with the remaining powdered sugar and decorate beautifully with fresh blueberries and lemon slices. Slice with a sharp serrated knife to reveal the stunning swirl inside, and get ready for compliments!

How to Serve Lemon Cake Roll with Blueberry Cream Cheese Frosting Recipe

A rectangular yellow sponge cake layer lies flat on a white marbled surface. On the bottom part of the cake, a thick layer of smooth purple cream is spread unevenly, covering roughly one-third of the cake's length. To the right side near the cake is a black-handled spatula with some purple cream on it. In the bottom left corner, a yellow cloth with a lemon pattern is partially visible. The overall setup is bright and clean, focusing on the cake and cream. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh blueberries and thin lemon slices are not just pretty—they enhance that bright, fruity flavor that makes this dessert so irresistible. A light dusting of powdered sugar gives a snowy finish that feels festive and inviting.

Side Dishes

This cake roll pairs exquisitely with a dollop of whipped cream or a scoop of vanilla bean ice cream for a decadent experience. A cup of freshly brewed tea or sparkling lemonade also complements the citrus and berry notes perfectly.

Creative Ways to Present

Serve your lemon cake roll on colorful platters to make the vibrant colors pop. You can drizzle a little blueberry sauce over each slice or even place individual portions in small dessert plates, garnished with mint leaves or edible flowers for a special occasion touch.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Lemon Cake Roll with Blueberry Cream Cheese Frosting tightly in plastic wrap and then place it in an airtight container. Keep it refrigerated for up to 3 days—this keeps the cake moist and the frosting fresh.

Freezing

This cake roll freezes beautifully! Wrap it tightly in two layers of plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before serving.

Reheating

For the best texture, enjoy this cake chilled or at room temperature. If you prefer it slightly warm, let it sit at room temperature for 30 minutes. Avoid microwaving as it can cause the frosting to melt and become oily.

FAQs

Can I use frozen blueberries for the frosting?

Yes, frozen blueberries work well. Just thaw and drain any excess liquid before simmering them to make the puree. This helps keep your frosting from becoming too watery.

What if I don’t have a jelly roll pan?

Any rimmed baking sheet about 12 by 17 inches will do. Just make sure the pan is shallow so the cake bakes evenly and rolls easily.

Can I substitute lemon juice with bottled lemon juice?

Fresh lemon juice is best for bright flavor, but bottled lemon juice works in a pinch. Just make sure it’s 100% lemon juice without additives.

How do I prevent the cake from cracking when rolling?

Rolling the cake when it’s still warm and pliable is key. Rolling it gently but firmly in the sugared towel, then letting it cool rolled, helps form a shape and reduces cracks.

Is there a dairy-free version of the frosting?

Yes. You can substitute dairy-free cream cheese and vegan butter, but texture and taste may differ slightly. Try to use high-quality replacements for best results.

Final Thoughts

This Lemon Cake Roll with Blueberry Cream Cheese Frosting Recipe is truly a treasure to have in your baking repertoire. It’s bright, flavorful, and so inviting—perfect for sharing with family and friends or savoring on a quiet afternoon. Give it a go, and I promise it will become one of your most beloved desserts.