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slice of lemon cake with blueberries
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5 from 1 vote

Lemon Cake Roll with Blueberries

This Lemon Cake Roll with Blueberries is like a spring version of a Swiss Cake Roll. A sweet, lemony cake is rolled with a layer of luscious cream and fresh blueberries.
Prep Time20 mins
Cook Time10 mins
1 hr 10 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: cake, Jelly Roll
Servings: 10 servings
Calories: 497kcal
Author: Jane Smith


  • Mixer
  • Jelly Roll Pan


  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 8 large eggs divided
  • 1 ½ cups sugar
  • 1 tsp lemon extract
  • 2 tbsp vegetable oil
  • ¼ cup powdered sugar


  • 4 ounces cream cheese softened
  • ½ cup sugar
  • 1 ½ cups whipping cream
  • 4 tbsp lemon zest
  • 2 cups blueberries fresh


  • Using a non-stick cooking spray, coat the bottom of a 15x10x1-inch jelly roll pan. Place parchment paper, cut to fit, in the bottom of the pan and lightly coat with nonstick spray. Preheat oven to 350° Fahrenheit.
  • In a large bowl, sift together the flour, salt, and baking powder. Set aside.
  • In a large mixer bowl, beat egg whites while gradually adding one cup of sugar until stiff peaks form. Set aside.
  • In a separate bowl, beat the egg yolks until foamy. Slowly add ½ cups of sugar and continue to beat until well combined. Whisk in the lemon extract and oil.
  • Fold the egg whites into the egg yolks.
  • Gently fold the flour mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full.
  • Bake for 10 minutes on the center rack until done, being careful not to overbake. When finished, a toothpick should come out clean when inserted in the center.
  • When done, immediately turn the cake out onto a clean dishtowel that has been sprinkled with powdered sugar. Leaving the parchment paper attached, roll the cake up with the towel. Place on a cooling rack seam-side down and allow to cool.

Cream Filling

  • Mix cream cheese and sugar together until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.

Jelly Roll

  • Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with lemon zest, and top with blueberries. Roll the cake back up and place the seam on the bottom. Chill for at least 1 hour before serving.



Serving: 1slice | Calories: 497kcal | Carbohydrates: 64g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 109mg | Potassium: 226mg | Fiber: 1g | Sugar: 47g | Vitamin A: 910IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 2mg