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Lemon Cake Roll with Blueberry Cream Cheese Frosting Recipe

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4.1 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 10 servings

Description

This Lemon Cake Roll with Blueberry Cream Cheese Frosting is a delightful dessert featuring a light and airy lemon sponge cake rolled with a luscious blueberry-infused cream cheese filling. The cake is baked in a jelly roll pan, swiftly rolled while warm to maintain flexibility, and filled with a smooth, tangy frosting bursting with fresh blueberry flavor. Perfectly garnished with fresh blueberries and lemon slices, this dessert combines bright citrus notes with sweet berry richness for an impressive yet approachable treat.

Ingredients

Cake

  • 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)

Blueberry Filling and Frosting

  • 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

Garnish

  • Fresh blueberries
  • Lemon slices

Instructions

  1. Prepare Pan and Towel: Preheat the oven to 375°F (190°C). Grease or spray a 12 x 17-inch rimmed jelly roll pan and line it with parchment paper. Grease the parchment paper as well. Spread a clean, thin tea towel flat on your counter and sprinkle it evenly with 1/2 cup of confectioners’ sugar to prevent the cake from sticking when rolled.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. Beat Eggs and Flavorings: Using a stand mixer or hand mixer with a whisk attachment, whip the eggs, lemon juice, and lemon zest on high speed for 5 minutes until the mixture turns pale yellow and frothy, indicating good aeration.
  4. Add Sugar and Oil: While continuing to beat on high speed, gradually add the granulated sugar and vegetable oil a few tablespoons at a time until fully incorporated and smooth.
  5. Fold in Dry Ingredients: Gently fold the flour mixture into the egg mixture using a rubber spatula, being careful not to deflate the batter. Continue folding until there are no visible flour streaks; the batter will be thin.
  6. Bake the Cake: Pour the batter evenly into the prepared pan, spreading it to the edges with a spatula. Allow it to rest for a minute, then lightly tap the pan on the counter to release air bubbles. Bake for 10-12 minutes, until the edges are slightly browned and the center springs back when gently pressed.
  7. Roll the Cake: Immediately invert the hot cake onto the prepared sugar-dusted tea towel, peel off the parchment paper if stuck, and starting from the short end, carefully roll the cake together with the towel tightly but gently to avoid tearing. Allow the rolled cake to cool completely, still rolled in the towel, for several hours to set its shape.
  8. Prepare Blueberry Filling: In a medium saucepan, combine the blueberries, lemon juice, and water. Simmer over medium heat for about 10 minutes until the blueberries break down and are soft. Strain the mixture through a fine sieve, pressing with a spatula to extract juice and discard skins and seeds. Let the blueberry juice cool to room temperature.
  9. Make Frosting: In a mixing bowl, beat the unsalted butter and cream cheese on medium-high speed until smooth and creamy, about 2-3 minutes. Add 2 cups of confectioners’ sugar and beat until combined and smooth. Gradually pour in the cooled blueberry puree and mix well, then continue adding the remaining confectioners’ sugar until fully incorporated and fluffy.
  10. Assemble Cake Roll: Carefully unroll the cooled cake and gently remove the tea towel. Evenly spread the blueberry cream cheese frosting over the interior surface of the cake using an offset spatula. Re-roll the cake tightly without the towel to encase the filling. Trim any excess filling from the edges. Wrap the cake roll in plastic wrap and chill in the refrigerator for at least 20-30 minutes to set.
  11. Serve: Remove the cake roll from plastic wrap and place it on a serving platter. Dust the top with the reserved 1/2 cup confectioners’ sugar and garnish with fresh blueberries and lemon slices. Slice with a sharp serrated knife and serve.

Notes

  • Make sure eggs and butter are at room temperature for best texture and ease of mixing.
  • Be gentle when folding the flour mixture to keep the batter aerated and light.
  • Rolling the cake while warm is essential to prevent cracking.
  • Use a thin kitchen towel coated with confectioners’ sugar to prevent the cake from sticking during rolling.
  • Blueberry puree adds natural flavor and color without overpowering the delicate lemon cake.
  • The cake roll can be stored wrapped in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-cake-roll-with-blueberry-cream-cheese-frosting-recipe/