Blueberry Lemon Cake Roll

Creamy lemon curd and fresh blueberries fill this Blueberry Lemon Cake Roll! This pretty dessert is easy to make and great for picnics and parties!

Course Dessert

Cuisine American

Keyword cake roll recipe, easy dessert recipe, homemade dessert

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings

Calories 382kcal

Ingredients

For the Cake:

3 large eggs
3/4 cup granulated sugar
1/3 cup hot water
1 teaspoon vanilla
1 cup sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

For Dusting the Parchment Paper:

¼ cup powdered sugar

For the Filling:

1 cup heavy whipping cream
1/3 cup powdered sugar
½ cup lemon curd
6 ounces blueberries (divided)

For the Topping:

1 tablespoon powdered sugar
Blueberries remaining blueberries from 6 ounce container

Instructions

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.

Video

Notes

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.

Nutrition