Blackberry Lemon Cake Roll

Why You’ll Love This Recipe

This Blackberry Lemon Cake Roll offers a beautiful blend of flavors and textures. The tender lemon sponge cake is light and fluffy, while the sweet and tart blackberry filling adds a burst of fruity freshness. The creaminess of the whipped cream perfectly complements the sweetness of the berries, and the rolled shape makes it a showstopper dessert that looks as impressive as it tastes. It’s also a versatile recipe—you can easily substitute different fruits or adjust the sweetness to your liking, making it a great dessert for all kinds of occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 3 large eggs

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 tablespoon fresh lemon juice

• 1 tablespoon lemon zest

• ¾ cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

For the Blackberry Filling:

• 1 cup fresh blackberries (or frozen, thawed)

• ¼ cup granulated sugar

• 1 tablespoon fresh lemon juice

• 1 teaspoon cornstarch (optional, to thicken)

For the Whipped Cream:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

For Dusting (optional):

• Powdered sugar

Directions

Making the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper, ensuring that the paper overhangs slightly to make it easier to remove the cake later.

2. Beat the eggs: In a large mixing bowl, beat the eggs with an electric mixer on medium-high speed for about 3-4 minutes, or until they are pale and fluffy. Gradually add the sugar and beat until combined.

3. Add lemon: Stir in the vanilla extract, lemon juice, and lemon zest, mixing until well combined.

4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.

5. Bake the cake: Pour the batter into the prepared jelly roll pan, spreading it out evenly. Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

6. Roll the cake: While the cake is baking, prepare a clean kitchen towel by sprinkling it lightly with powdered sugar. As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Remove the parchment paper and, starting at one short edge, gently roll the cake up with the towel inside. Let the rolled cake cool completely while you prepare the filling.

Making the Blackberry Filling:

1. Cook the blackberries: In a small saucepan, combine the blackberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, for about 5-7 minutes until the berries break down and release their juices.

2. Thicken the filling (optional): If you’d like a thicker filling, mix the cornstarch with a little cold water and stir it into the berry mixture. Continue to cook for another 2-3 minutes until the mixture thickens. Remove from heat and let it cool completely.

Making the Whipped Cream:

1. Whip the cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form.

Assembling the Cake Roll:

1. Unroll the cake: Once the cake has cooled, carefully unroll it from the towel.

2. Spread the filling: Evenly spread the cooled blackberry filling over the entire surface of the cake, leaving a small border around the edges.

3. Add the whipped cream: Spread a thin layer of whipped cream over the blackberry filling for extra creaminess.

4. Roll it up: Carefully re-roll the cake, this time without the towel, starting from one end and rolling it tightly but gently to avoid cracking.

Serving:

Place the rolled cake seam-side down on a serving platter. If desired, dust the top with powdered sugar and garnish with extra blackberries or a few sprigs of mint for a decorative touch. Slice into rounds and serve chilled.

Servings and Timing

• Servings: 8-10

• Prep Time: 30 minutes (plus cooling time)

• Bake Time: 10-12 minutes

• Total Time: 1 hour (including cooling time)

Variations

• Fruit Fillings: If you prefer a different fruit, you can use raspberries, strawberries, or blueberries instead of blackberries for a slightly different flavor.

• Chocolate Drizzle: Drizzle melted chocolate or ganache over the cake for a decadent chocolate-lemon combination.

• Lemon Curd: Instead of the blackberry filling, use lemon curd for a tart and creamy filling that complements the lemon cake.

Storage/Reheating

• Storage: Store leftover cake rolls in an airtight container in the refrigerator for up to 3 days. The cake will stay moist and delicious.

• Freezing: You can freeze the unfilled cake (before rolling it up) for up to 3 months. Wrap the cake tightly in plastic wrap and foil, and thaw it in the refrigerator overnight before filling and rolling.

FAQs

Can I use frozen blackberries?

Yes! You can use frozen blackberries for this recipe. Just be sure to thaw and drain them before cooking them down for the filling.

Can I make this cake ahead of time?

Yes, the cake can be made ahead of time and stored in the refrigerator for 1-2 days. It’s best to fill and roll it just before serving to keep it fresh and prevent it from becoming soggy.

How do I prevent the cake from cracking?

Make sure the cake is completely cooled before rolling it. When rolling, be gentle, and roll it while it’s still slightly warm (but not hot) to avoid cracking.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure your other ingredients are also gluten-free.

Can I substitute the whipped cream with something else?

If you prefer, you can substitute the whipped cream with a dairy-free alternative, such as coconut whipped cream or a dairy-free whipped topping.

Conclusion

Blackberry Lemon Cake Roll is a show-stopping dessert that perfectly balances the tangy lemon flavor with the sweet, juicy blackberries and creamy whipped cream. With its soft, fluffy cake and vibrant fruit filling, this dessert is perfect for spring and summer gatherings, or anytime you want to treat yourself to something special. It’s easy to make, beautifully elegant, and incredibly delicious—this cake will quickly become a favorite in your baking repertoire!

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