This Lemon Blueberry Easter Cake Roll is a great dessert to make when you are in the mood for something light fresh and colorful because it brings together soft sponge cake creamy filling and bright fruit flavors that feel perfect for spring celebrations.

This yummy dessert works beautifully for Easter gatherings brunch tables or weekend baking projects since it looks impressive but comes together with simple steps and familiar ingredients.

In this article I will show you how to make Lemon Blueberry Easter Cake Roll at home with an easy method that delivers a tender roll a smooth lemon filling and a blueberry swirl that makes every slice special.

Ingredients

Here is what I use for this recipe and how each ingredient contributes to the final cake.

Eggs: Provide structure and lightness for the sponge cake.
Granulated sugar: Sweetens the cake and helps create a soft crumb.
All purpose flour: Forms the base of the sponge while keeping it flexible for rolling.
Baking powder: Adds gentle lift without making the cake dry.
Salt: Balances sweetness and enhances flavor.
Cream cheese: Creates a rich smooth filling with a slight tang.
Powdered sugar: Sweetens the filling while keeping it silky.
Lemon zest: Adds bright citrus aroma and flavor.
Lemon juice: Brings freshness and balances sweetness.
Blueberry preserves: Adds fruity color and flavor inside the roll.
Heavy whipping cream: Helps lighten the filling and frosting.
Fresh blueberries: Used for garnish and extra freshness.

Tools You’ll Need

Mixing bowls: Used for batter filling and frosting preparation.
Hand mixer or stand mixer: Helps whip eggs and cream cheese smoothly.
Whisk: Useful for combining dry ingredients evenly.
Baking sheet: Holds the thin sponge cake layer.
Parchment paper: Prevents sticking and helps with rolling.
Clean kitchen towel: Assists with shaping the warm cake.
Offset spatula: Makes spreading filling and frosting easier.

Instructions

Step 1: Bake the Cake

I start by whipping the eggs and sugar together until pale and thick because this step gives the sponge its light structure. I gently fold in the dry ingredients making sure not to overmix so the cake stays soft. I spread the batter evenly into a lined baking sheet and bake until the surface springs back lightly when touched then I remove it from the oven.

Step 2: Roll the Cake

While the cake is still warm I carefully turn it onto a clean towel dusted lightly with powdered sugar. I peel off the parchment paper and gently roll the cake up with the towel starting from the short end. I let it cool completely in this shape which helps prevent cracking later.

Step 3: Make the Filling

I beat the cream cheese until smooth then add powdered sugar lemon zest and lemon juice mixing until creamy. I fold in lightly whipped cream to give the filling an airy texture that spreads easily.

Step 4: Fill and Roll

Once the cake is cool I carefully unroll it and spread the lemon filling evenly across the surface. I spoon blueberry preserves over the filling and gently swirl them for a marbled effect. I re roll the cake tightly without the towel and place it seam side down.

Step 5: Frost and Decorate

I spread a light layer of whipped cream frosting over the outside of the cake and decorate with fresh blueberries and lemon slices. I chill the cake before slicing so the roll holds its shape cleanly.

Tips

When I make Lemon Blueberry Easter Cake Roll I always roll the cake while it is warm because this prevents cracking later. I also recommend using room temperature cream cheese for a smooth filling. If you want stronger lemon flavor you can add extra zest but I avoid too much juice so the filling stays firm.

Ways to Serve

I love serving Lemon Blueberry Easter Cake Roll sliced into thick rounds on a platter so the swirl is visible. It pairs beautifully with tea coffee or a light brunch spread. This cake also works well as a centerpiece dessert for Easter lunch because it feels elegant without being heavy.

Storage Instructions

I store Lemon Blueberry Easter Cake Roll covered tightly in the refrigerator where it stays fresh for several days. If I need to prepare it ahead I wait to decorate until the day of serving. Leftover slices can also be frozen individually and thawed in the refrigerator for later enjoyment.

Frequently Asked Questions

Can I make Lemon Blueberry Easter Cake Roll ahead of time?

Yes I often prepare it a day in advance and keep it chilled until serving.

Does Lemon Blueberry Easter Cake Roll crack easily?

Rolling the cake while warm helps prevent cracks and keeps it flexible.

Can I use fresh blueberries instead of preserves in Lemon Blueberry Easter Cake Roll?

Preserves work best for a smooth swirl but fresh berries can be added carefully.

How do I get clean slices of Lemon Blueberry Easter Cake Roll?

Chilling the cake before slicing and using a sharp knife gives the best results.

See You in the Kitchen

I hope you enjoy making this Lemon Blueberry Easter Cake Roll as much as I do because it is fresh colorful and perfect for spring celebrations. If you try it be sure to save the recipe and share your results since this cake always brings smiles to the table.

Happy Cooking!