Blueberriesremaining blueberries from 6 ounce container
Preheat oven to 375 F. Line a jelly roll pan (10"x15") with parchment paper and spray with cooking spray.
In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the eggs for 5 minutes on medium speed until they are bubbly.
While continuing to mix on low, gradually add the sugar. Then mix in water and vanilla extract.
With the mixer still on low speed, sift in flour, baking powder and salt. Mix until well combined, scraping the bowl as needed. The batter will be thin. Pour the batter into the prepared pan.
Bake for 7-9 minutes. Cake will be springy to the touch and start to shrink away from the sides of the pan.
Lay out a sheet of parchment paper slightly longer than the cake and sprinkle lightly with powdered sugar. Turn the sheet cake out onto the prepared parchment paper. Peel off the parchment paper and cut away the crusty edges of the cake.
Roll the cake up in the parchment paper sprinkled with powder sugar. Place in the refrigerator to cool.
Whip heavy whipping cream on high in a stand mixer until cream is thick. Fold in powdered sugar and lemon curd until well combined.
Unroll cake and spread the lemon cream filling over the cake. Add blueberries over the top of the filling.
Tightly roll the cake back up and refrigerate for an hour before serving.
Sift powdered sugar over the top of the cake to garnish. Add blueberries to the top if desired.
To slice, run hot water over a knife and wipe dry before slicing straight through. Rinse in hot water and dry knife in between cutting each slice. This allows for a cleaner slice.
The calories shown are based on the cake roll being cut into 8 pieces, with 1 serving being 1 slice of cake roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.