Lemon Blueberry Roll Cake

What makes this roll cake work

This lemon blueberry roll cake pairs a light lemon sponge with a blueberry cream cheese filling. The sponge is thin and flexible, rolled while warm so it sets into shape. When you slice it, the cut face shows a cream-colored and lilac swirl. The tart lemon balances the sweet berry filling.

If you want the simpler curd-and-cream version first, start with our lemon cake rolls and come back for the berry variation.

Ingredients

For the lemon cake (one 10x15-inch / 25x38 cm jelly roll pan):

• 4 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon neutral oil
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 3/4 cup (95 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar, for the towel

For the blueberry cream cheese filling:

• 1 cup (150 g) blueberries, fresh or frozen
• 2 tablespoons water (skip if the berries are frozen and thawed with their juice)
• 1 tablespoon lemon juice
• 4 ounces (115 g) full-fat brick cream cheese, softened
• 4 tablespoons (55 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar

Make the blueberry puree

Cook the blueberries with the lemon juice (and water, if using) in a saucepan over medium heat until the berries burst and the mixture thickens a little. Press it through a sieve to remove skins, then cool completely. Use about 1/4 cup of the puree; if you have extra, spoon it over slices. A cool puree is important, because a warm one will melt the filling.

Make the cake

1. Heat the oven to 350°F (175°C). Grease a jelly roll pan, line with parchment, and grease the parchment.
2. Beat the eggs and sugar until thick, pale, and ribbony, several minutes.
3. Beat in the oil, lemon juice, and zest.
4. Whisk the flour, baking powder, and salt, then fold in gently.
5. Spread evenly and bake about 10 to 12 minutes, until the top springs back.
6. Turn out immediately onto a towel dusted with powdered sugar, peel off the parchment, and roll up with the towel. Cool completely.

Make the filling and assemble

Beat the cream cheese and butter until smooth. Add the powdered sugar, then the cooled puree, a spoonful at a time, until smooth and spreadable. If it seems soft, chill it for 15 minutes.

Unroll the cake, spread the filling leaving a small border, and roll it back up. Wrap and refrigerate for at least 30 minutes so the filling firms up for neat slices.

Preventing cracks

• Roll the cake while it is still warm. As it cools it loses flexibility.
• Keep the fat low in the batter. Roll cakes rely on beaten eggs for structure, and extra fat can make the cake more fragile.
• Do not overbake. Pull it when it springs back.
• Fold gently so you don’t knock out the air.
• Don’t overfill; a thin even layer rolls more neatly.

Filling options

• Whipped cream and fresh berries. Whip 1 cup cold heavy cream with 2 to 3 tablespoons powdered sugar and fold in lightly crushed blueberries. It is lighter but softer, so keep the roll chilled.
• Cream cheese plus lemon curd. Swirl a few tablespoons of lemon curd into the filling above for extra tang.
• Blueberry jam. Spread a thin layer of jam under whipped cream.
• Angel food style. Some recipes use an angel food-type sponge, which is lighter and has no fat in the batter. This article uses the sponge above.

Storage, freezing, and serving

Keep the roll covered in the refrigerator and eat it within a few days, because the filling contains cream cheese and butter. You can freeze it wrapped tightly in plastic then foil; thaw overnight in the refrigerator. Slice with a sharp knife, wiping the blade between cuts. Dust with powdered sugar and top with a few fresh berries.

Troubleshooting

• Filling too runny: the puree was probably warm or too thin. Cook it a little longer, cool it, and chill the filling briefly.
• Purple streaks on the cake: spread filling gently and don’t press hard when rolling.
• Cake stuck to the towel: dust the towel generously and loosen the edges before flipping.
• Cake cracked anyway: powdered sugar and a few berries on top cover it nicely.

Related lemon cakes

If you like the lemon and cream cheese pairing without turning on the oven, see our individual no-bake lemon cheesecakes. For other lemony bakes, try the custardy Irish lemon cake or a frosted option like zucchini cake with lemon cream cheese frosting.