Blueberry Lemon Cake Roll Recipe (Swiss Roll)

Whipped cream cheese frosting & fresh blueberries fill this Blueberry Lemon Cake Roll (Swiss Roll) a delicious dessert that gets rave reviews!

This lemon roll cake is sure to be a hit with any lemon lover.

The tartness of the lemon plays so well with the creamy filling and fresh blueberries in this light and moist jelly roll cake. The end result of this easy cake roll recipe is just heavenly.

Is a Cake Roll the Same as a Swiss Roll?

Swiss roll, cake roll, and jelly roll all refer to the same dessert – a thin and light sponge cake rolled around a jelly or cream filling.

How to Store a Cake Roll

You can make the cake roll ahead of time – prepare the cake and chill it rolled up in the refrigerator up to 1 day before continuing with filling the cake and serving.

The prepared cake roll, with filling, freezes well for up to 2-3 months when stored in an airtight container. When you want to enjoy it, thaw the cake roll overnight in the refrigerator.

Tools Needed to Make this Cake

Stand Mixer – For making a light and airy cake batter and filling.

Jelly Roll Pan – Designed for making cake rolls.

Parchment Paper – Makes rolling the cake a breeze!

Clean Kitchen Towel – For rolling up the cake.

Ingredients for the Lemon Swiss Roll Cake

Eggs – Make sure your egg is at room temperature before starting.

Sugar – Plain old granulated or your favourite dry sweetener.

Lemon Extract – Lemon extract gives us all the flavour of lemon juice, without having to add a load of liquid.

Flour – Plain old all-purpose flour is best, but you can also use cake flour instead. Be sure to spoon and level!

Baking Powder – Helps the leaven the cake.

Salt – Makes that lemon flavour sing!

Looking for more Lemon Desserts?

Check out some of my favourite Lemon Dessert Recipes:

This Lemon Lush dessert recipe is extremely delicious and perfect for serving guests any time of year! Sweet and tangy, creamy and crunchy it is a perfectly satisfying dessert.

This No Bake Lemon Oreo Cheesecake is full of tangy sweet flavour.  It’s a dessert all lemon lovers are sure to enjoy. It’s a wonderful summer treat!

This Easy Lemon Fudge Recipe is a simple and super quick lemon dessert; this quick fudge is bursting with fresh and zesty lemon flavour.

How to Make a Blueberry Lemon Swiss Cake Roll

Serves: 10-12 | Prep time: 30 mins | Cook time: 10 mins

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 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 up with the tea 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 cooled 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.