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Lemon Cake Roll with Blueberry Cream Cheese Frosting Recipe

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4.3 from 32 reviews

This Lemon Cake Roll with Blueberry Cream Cheese Frosting is a light and zesty dessert perfect for any occasion. A thin, tender lemon-flavored sponge cake is baked, then rolled with a luscious blueberry-infused cream cheese frosting. The cake is garnished with fresh blueberries and lemon slices, creating a visually appealing and delicious treat bursting with bright citrus and sweet berry flavors.

  • Total Time: 1 hour
  • Yield: 10 servings

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 (57 grams) confectioners’ sugar (for dusting)

Blueberry Filling and Cream Cheese 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

Garnish

  • Fresh blueberries
  • Lemon slices

Instructions

  1. Prepare the Pan: Preheat the oven to 375°F. Grease or spray the bottom of a 12 x 17-inch rimmed jelly roll pan and line it with parchment paper. Grease the parchment paper as well to prevent sticking.
  2. Prepare the Towel: Spread a clean, thin tea towel flat on the counter and sprinkle it evenly with 1/2 cup of confectioners’ sugar. This will help prevent the cake from sticking when rolled.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  4. Whip the Eggs and Sugar: Using a stand mixer with a whisk attachment or a hand mixer, beat the eggs, lemon juice, and lemon zest on high speed for 5 minutes until pale yellow and foamy. Gradually add the vegetable oil and granulated sugar, a few tablespoons at a time, while continuing to beat on high speed until fully incorporated.
  5. Incorporate Dry Ingredients: Gently fold the flour mixture into the egg mixture using a rubber spatula until no dry streaks remain. The batter should be thin but smooth.
  6. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly to the edges. Let it sit for 1 minute, then lightly tap the pan on the counter to release air bubbles. Bake for 10-12 minutes until the edges turn slightly brown and the center springs back to the touch.
  7. Roll the Cake: Immediately invert the hot cake onto the prepared sugar-coated tea towel. Carefully peel off the parchment paper if it sticks to the cake. Starting from the short end, roll the cake and towel tightly together, taking care not to tear the cake. Let it cool completely while rolled up.
  8. Prepare Blueberry Puree: In a medium saucepan, combine blueberries, lemon juice, and water. Simmer over medium heat for 10 minutes until the berries are soft and mushy. Strain through a fine mesh sieve, pressing the pulp to extract juice but discarding skins and seeds. Let the juice cool to room temperature.
  9. Make the Frosting: Beat butter and cream cheese with an electric mixer on medium-high speed until smooth (2-3 minutes). Add 2 cups of confectioners’ sugar and mix until incorporated. Pour in the cooled blueberry puree and blend well. Gradually add remaining confectioners’ sugar until frosting is smooth and spreadable.
  10. Assemble the Cake Roll: Unroll the cooled cake gently and remove the towel. Spread the blueberry cream cheese frosting evenly over the inside of the cake using an offset spatula. Re-roll tightly without the towel and trim any excess frosting that squeezes out.
  11. Chill and Serve: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 20-30 minutes to set. Before serving, remove plastic wrap, dust with reserved confectioners’ sugar, and garnish with fresh blueberries and lemon slices. Slice with a sharp serrated knife and serve.

Notes

  • Use room temperature eggs and dairy for best mixing and texture.
  • Be gentle when folding in flour to keep the batter light.
  • Rolling the cake while warm helps prevent cracking.
  • The tea towel must be thin and well-sugared to avoid the cake sticking.
  • Chilling after assembly helps the roll hold its shape while slicing.
  • Use a serrated knife to cut slices cleanly without squashing the cake.
  • Fresh lemon zest adds bright flavor—avoid using dried zest.
  • The blueberry puree can be strained twice for smoother frosting if desired.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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