Description
Looking for the best Lemon Blueberry Easter Cake Roll? This easy and quick dessert idea is simple yet elegant and perfect for spring events. With a light sponge cake creamy lemon filling and blueberry swirl it feels fresh and balanced. Great for Easter brunch family gatherings baby showers or holiday meals. This healthy style treat slices beautifully and works well for make ahead planning. Save this easy cake roll recipe for your next celebration.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup blueberry preserves
- 1 cup heavy whipping cream
- Fresh blueberries for garnish
Instructions
- Whip eggs and sugar for 4 minutes until thick then fold in flour baking powder and salt.
- Spread batter into lined pan and bake at 350°F for 12 to 15 minutes until set.
- Turn warm cake onto towel roll gently and cool completely.
- Beat cream cheese powdered sugar lemon zest and juice then fold in whipped cream.
- Unroll cake spread filling add blueberry preserves and re roll tightly.
- Frost chill for 1 hour then slice and serve.
Notes
- Roll cake while warm to avoid cracks.
- Use room temperature cream cheese.
- Chill before slicing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg