Lemon Blueberry Cake Roll
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Lemon Blueberry Cake Roll
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A cake roll recipe is a beautiful swirl of cake with a creamy filling inside. This Lemon Blueberry Cake Roll Recipe has a great sweet, tangy, and citrus flavor in the filling. It is a very good recipe to make for any occasion and you are sure to fall in love.
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Ingredients
- 8 Lg eggs separate the whites from the yolks
- 1½ c granulated sugar
- 1 tsp lemon extract
- 2 tbsp vegetable oil
- 1½ c all-purpose flour can use cake flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ c powdered sugar
- 4 oz cream cheese softened
- ½ c granulated sugar
- 1½ c whipping cream
- 2 c blueberries
- 4 tbsp lemon zest
Instructions
- Using a non-stick cooking spray, coat the bottom of a 15x10x1-inch baking pan. Place parchment paper, cut to fit, in the bottom of the pan, and lightly spray and flour.
- Preheat oven to 350°
- In a large bowl, using a mixer, beat egg whites, while gradually adding in one cup of the granulated sugar until peaks form. Set aside.
- In a separate bowl, beat egg yolks until foamy. Slowly add in ½ cup of granulated sugar while continuing to beat until combined.
- Whisk in lemon extract and oil until combined.
- Fold the egg whites into the egg yolks.
- In another bowl, stir together the salt, flour, and baking powder.
- Gently fold the dry mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full. If filled too full, the cake will tend to crack when rolled. If there is some batter leftover, you can make another smaller version of the cake.
- Place on the center rack of the preheated oven and bake for approx. 10 minutes or until a toothpick inserted into the center comes out clean. Be cautious to not overbake.
- When done, immediately turn out onto a clean dishtowel that you have sprinkled with the powdered sugar. Leave the parchment paper attached and roll it up with the towel. Place on a cooling rack and allow to cool, seam side down while you make the filling.
- Mix cream cheese and granulated sugar until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
- Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with the lemon zest and top with the blueberries. Roll the cake back up, having the seam on the bottom. Chill for at least an hour before slicing.
Nutrition Information
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Calories
366kcal
(18%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
46mg
(15%)
Sodium
89mg
(4%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
582IU
(12%)
Vitamin C
5mg
(6%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 89mg | 4% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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