Imagine the sun shining brightly on a warm summer day, the scent of fresh blackberries and zesty lemon wafting through the air. This is the inspiration behind the delightful Blackberry Lemon Cake Roll. It’s a beautiful dessert that not only looks stunning but also offers a burst of flavor in every bite. With a soft, light sponge cake enveloping a creamy blackberry filling, this treat is perfect for gatherings or as a sweet indulgence at home.
The combination of tangy lemon and sweet blackberries makes this cake roll irresistible. The vibrant colors and luscious textures will have everyone reaching for seconds. Plus, it’s surprisingly simple to make! Let’s dive into the reasons why you’ll love this dessert and how you can make it yourself.
Reasons to Love Blackberry Lemon Cake Roll
- Beautiful Presentation: The rolled cake showcases a stunning swirl of blackberries, making it a show-stopper at any gathering.
- Perfect Balance of Flavors: The tartness of lemon complements the sweetness of the blackberries beautifully.
- Light and Fluffy: The sponge cake is airy and light, creating a perfect texture contrast with the creamy filling.
- Versatile Dessert: This cake roll can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra indulgent treat.
- Seasonal Delight: It’s a fantastic way to celebrate berry season, utilizing fresh, ripe blackberries.
What You’ll Need
- 5 large eggs, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup warm water
- 1 Tbsp granulated sugar
- 4 Tbsp fresh lemon juice (from 1 medium/large lemon)
- 8 oz cream cheese, softened
- 8 Tbsp (113 grams) unsalted butter, softened
- 1 cup powdered sugar
- 6 oz blackberries, chopped (reserving 6 whole berries for garnish)
- 3/4 cup heavy whipping cream, chilled
- 1 Tbsp powdered sugar (for whipped cream)
- 2 lemon slices, cut into triangles for garnish
Toolbox for This Recipe
- Mixing Bowls: For combining the cake batter and cream cheese filling.
- Electric Mixer: Makes whipping the eggs and cream effortless.
- Baking Sheet: A rimmed sheet is ideal for baking the cake evenly.
- Parchment Paper: Prevents sticking and makes rolling the cake easier.
- Spatula: For spreading the filling and rolling the cake.
Blackberry Lemon Cake Roll: How It’s Done
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal later.
Step 2: Prepare the Cake Batter
In a large mixing bowl, beat the 5 large eggs and 3/4 cup of granulated sugar with an electric mixer on high speed until the mixture is thick and pale, about 5 minutes.
Step 3: Add Dry Ingredients
Gently fold in the 3/4 cup of all-purpose flour and 1/2 tsp of baking powder using a spatula. Be careful not to overmix; you want to keep the batter light and airy.
Step 4: Incorporate Water and Lemon Juice
Stir in the 1/4 cup of warm water and 4 Tbsp of fresh lemon juice until just combined.
Step 5: Bake the Cake
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when touched.
Step 6: Roll the Cake
Once baked, remove the cake from the oven and immediately dust it with 1 Tbsp of granulated sugar. Carefully lift the cake using the parchment paper and roll it up from the short end. Let it cool completely while rolled, to maintain its shape.
Step 7: Make the Cream Cheese Filling
In a medium bowl, beat together the 8 oz softened cream cheese and 8 Tbsp softened unsalted butter until smooth. Gradually add in the 1 cup of powdered sugar until well combined.
Step 8: Fold in Blackberries
Gently fold in the chopped blackberries into the cream cheese mixture until evenly distributed.
Step 9: Prepare the Whipped Cream
In a separate bowl, whip the chilled 3/4 cup of heavy whipping cream with 1 Tbsp of powdered sugar until soft peaks form.
Step 10: Combine the Fillings
Fold the whipped cream into the blackberry cream cheese mixture until well combined and fluffy.
Step 11: Fill the Cake
Carefully unroll the cooled cake and spread the blackberry cream filling evenly over the surface. Roll it back up tightly, using the parchment paper to help guide it.
Step 12: Chill and Serve
Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before serving. When ready, slice into pieces and garnish with reserved whole blackberries and lemon triangles.
Seasonal Ingredient Swaps
- For the blackberries, feel free to substitute with raspberries or strawberries for a different flavor profile.
- Use lime juice instead of lemon juice for a tropical twist.
- Try adding a splash of vanilla extract to the cream cheese filling for extra flavor.
- Switch out the heavy cream for coconut cream for a dairy-free option.
Little Things that Matter
- Make sure your eggs are at room temperature for the best results in achieving volume and fluffiness.
- Don’t skip the dusting of sugar on the cake after baking; it helps prevent sticking when rolling.
- Chilling the cake roll helps it set well and makes slicing easier.
- Using fresh, ripe blackberries will enhance the flavor and texture of your filling.
Best Ways to Store
The Blackberry Lemon Cake Roll can be stored in the refrigerator for up to 3 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. If you want to make it ahead of time, you can freeze the unfilled cake roll for up to a month. Just remember to thaw it in the refrigerator before filling and serving.
FAQ
Can I make this cake roll ahead of time?
Absolutely! You can make the cake roll a day in advance and store it in the refrigerator. Just fill it the day you plan to serve for the best texture.
What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a standard baking sheet. Just make sure to adjust the baking time as needed, since a different pan can affect the cooking time.
Can I use frozen blackberries?
Yes, you can use frozen blackberries! Just make sure to thaw and drain them before chopping and adding to the filling to prevent excess moisture.
How do I prevent my cake from cracking when rolling?
Rolling the cake while it’s still warm helps it retain its shape without cracking. Be gentle when unrolling and rolling it back up to avoid breaking.
Similar Recipes
Make It Tonight
Whether you’re hosting a summer gathering or simply want to treat yourself, this Blackberry Lemon Cake Roll is a fantastic choice. With its vibrant flavors and beautiful presentation, it’s sure to impress. Gather your ingredients, follow the steps, and get ready for a delicious dessert that will have everyone asking for the recipe. Enjoy the process, and don’t forget to share your creation with loved ones!
Blackberry Lemon Cake Roll
Ingredients
- 5 large eggs at room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup warm water
- 1 Tbsp granulated sugar
- 4 Tbsp fresh lemon juice (from 1 medium/large lemon)
- 8 oz cream cheese softened
- 8 Tbsp unsalted butter softened
- 1 cup powdered sugar
- 6 oz blackberries chopped (reserving 6 whole berries for garnish)
- 3/4 cup heavy whipping cream chilled
- 1 Tbsp powdered sugar (for whipped cream)
- 2 slices lemon cut into triangles for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal later.
- In a large mixing bowl, beat the 5 large eggs and 3/4 cup of granulated sugar with an electric mixer on high speed until the mixture is thick and pale, about 5 minutes.
- Gently fold in the 3/4 cup of all-purpose flour and 1/2 tsp of baking powder using a spatula. Be careful not to overmix; you want to keep the batter light and airy.
- Stir in the 1/4 cup of warm water and 4 Tbsp of fresh lemon juice until just combined.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when touched.
- Once baked, remove the cake from the oven and immediately dust it with 1 Tbsp of granulated sugar. Carefully lift the cake using the parchment paper and roll it up from the short end. Let it cool completely while rolled, to maintain its shape.
- In a medium bowl, beat together the 8 oz softened cream cheese and 8 Tbsp softened unsalted butter until smooth. Gradually add in the 1 cup of powdered sugar until well combined.
- Gently fold in the chopped blackberries into the cream cheese mixture until evenly distributed.
- In a separate bowl, whip the chilled 3/4 cup of heavy whipping cream with 1 Tbsp of powdered sugar until soft peaks form.
- Fold the whipped cream into the blackberry cream cheese mixture until well combined and fluffy.
- Carefully unroll the cooled cake and spread the blackberry cream filling evenly over the surface. Roll it back up tightly, using the parchment paper to help guide it.
- Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before serving. When ready, slice into pieces and garnish with reserved whole blackberries and lemon triangles.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Spatula
Notes
- Make sure your eggs are at room temperature for the best results in achieving volume and fluffiness.
- Don’t skip the dusting of sugar on the cake after baking; it helps prevent sticking when rolling.
- Chilling the cake roll helps it set well and makes slicing easier.
- Using fresh, ripe blackberries will enhance the flavor and texture of your filling.
