Fresh Blueberry Roll Cake

This roll cake features fresh blueberry preserves and whipped cream tucked inside of moist sponge cake. It’s one of the easy summer desserts that I like to make all year long! It’s such an easy cake recipe, too. Let your kids help you make it!

I can’t think a better summer combo than blueberries and cream or homemade whipped cream. This cake recipe brings them together for a delicious, light dessert.

It’s a perfect day to share this roll cake recipe with you, because today is my son’s birthday, and what’s a birthday without cake?!
Unfortunately, he lives in another part of the country, so we haven’t seen each other in a long time. This cake sent to him virtually.

Is it hard to make a roll cake?

Roll cakes may seem intimidating to make, but truthfully, I think they are much easier than traditional layer cakes. I have hand tremors and horrible hand-eye coordination, so I drive myself batty slicing traditional cake into perfect, even layers.

Just so there’s no misunderstanding, the problem is not in the baking. I can bake up a cake that is so moist, it’ll melt in your mouth. However, once it’s decorated, it’ll look like a 5 year-old made it!  Want proof?

If I can prevent it, I prefer to stay away from having to frost cakes. It’s much easier to make bundt cakes, like pomegranate lime bundt cake, or rich and decadent cheesecake, like this whipped cream cheesecake. Easier still, place homemade blueberry preserves and fluffy whipped cream on top of moist, tender sponge cake.

Then roll that baby up into a beautiful, delicious dessert like this blueberry roll cake!

What fillings are good in a roll cake?

Roll cake recipes are really versatile, too. You can add flavored extracts or essential oils to the cake batter. Lemon, orange, even grapefruit is a great choice!

Furthermore, the filling options are endless. Roll your cake up with any of these tasty options:

• fresh fruits – strawberries, raspberries, bananas, plums, kiwi… use your favorite fruit!
• chopped nuts
• your favorite candies (ooo, like Snickers or Reese’s Pieces!)
• chocolate ganache
• chocolate hazelnut spread

Or just fill your roll cake with simple, delicious whipped cream. It’s completely up to your imagination and your taste buds.

Blueberry Cake Roll

Vanilla cake rolled up with a center of fresh blueberries, blueberry preserves, and whipped cream. This easy cake roll recipe is perfect for summer!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

chill time 2 hours hrs

Total Time 2 hours hrs 37 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 265 kcal

RECIPE VIDEO

Ingredients

  

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FOR THE CAKE

• 4 large eggs
• 1 teaspoon vanilla extract
• ¾ cup sugar
• ¾ cup sifted cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Confectioners’ sugar

FOR CREAM FILLING

• 1 cup heavy whipping cream
• ¼ cup sugar
• 1 cup blueberry preserves
• Fresh blueberries (optional)
• Additional whipped cream (optional)

Instructions

 

• Heat oven to 375° F.

MAKE THE CAKE:

• Grease a standard size jelly roll pan, then line with waxed paper and grease the paper. That will assure that none of your cake will stick to the waxed paper.
• In the bowl of a hand or stand mixer, beat eggs and vanilla on high speed for 5 minutes, or until lemon-colored. Turn speed to medium and gradually add sugar, beating until dissolved.
• In a medium bowl, combine flour, baking powder and salt. Fold gently into egg mixture just until combined. Pour batter into prepared jelly roll pan and use a spatula to spread it evenly across the pan.
• Bake for 10-12 minutes or until light brown and edges start to pull away from sides of pan. Turn hot cake out, waxed paper side up, onto a lint free, clean kitchen towel that has been well dusted with confectioners’ sugar. Peel waxed paper away from cake, Starting on short side of cake, roll up cake tightly into the towel and allow to cool completely.

MAKE FILLING:

• Place metal mixing bowl and whisk attachment (or beaters for a hand mixer) into the freezer for 10 minutes.
• Place heavy cream into chilled bowl and whip on high speed until soft peaks have been formed. With mixer still running on high speed, lightly sprinkle sugar into cream and continue mixing on high for 2 minutes, or until light and fluffy.

ASSEMBLY:

• Unroll cake from towel and use a spatula to spread whipped cream evenly over the cake. Use an offset spatula or knife to apply jam in an even layer on top of whipped cream. Roll up the cake again and refrigerate for 2 hours before serving. Sprinkle with confectioners’ sugar and garnish with blueberries and additional whipped cream, if desired.

Video

Notes

Recipe adapted from Taste of Home

Nutrition

Serving: 1sliceCalories: 265kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 89mgSodium: 89mgPotassium: 101mgSugar: 30gVitamin A: 380IUVitamin C: 2.6mgCalcium: 44mgIron: 0.5mg

Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!