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Blackberry Lemon Cake Roll

This Blackberry Lemon Cake Roll is a stunning dessert that combines tangy lemon and sweet blackberries for a delightful summer treat!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fruit, Summer
Servings: 8 servings

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.