Delicious Blueberry Roll Cake

If you’re looking for a dessert that combines visual appeal with mouthwatering flavor, the delightful blueberry roll cake is a perfect choice. This charming cake features a light, airy sponge rolled around a luscious filling, often adorned with fresh blueberries that not only elevate the look but also enhance the taste. The contrast of the fluffy cake and the juicy blueberries creates a delightful experience for the senses, making it a favorite among dessert lovers.

Indulge in the exquisite flavors of our delightful blueberry roll cake recipe! This stunning dessert combines light, fluffy sponge cake with a luscious blueberry filling, perfect for any occasion. It's not just a treat for the eyes; it's packed with the goodness of fresh blueberries. Whether for a summer picnic or a festive gathering, this roll cake is sure to impress. Click through now to discover the step-by-step guide and elevate your dessert game today!

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Ingredients

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 large eggs

3/4 cup granulated sugar

1 tsp vanilla extract

1/4 cup milk

1/4 cup unsalted butter, melted

1 cup fresh blueberries

1/2 cup powdered sugar (for dusting)

1 cup heavy whipping cream

2 tbsp powdered sugar (for cream)

1/2 tsp vanilla extract (for cream)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

Prepare the Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat the eggs and granulated sugar with an electric mixer until fluffy and pale, about 5 minutes. Stir in the vanilla extract.

Combine Mixtures: Gradually add the flour mixture to the egg mixture, alternating with the milk and melted butter. Mix until just combined and smooth.

Add Blueberries: Gently fold in the fresh blueberries, being careful not to crush them.

Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Cool and Roll: Once baked, remove the cake from the oven and let it cool for about 5 minutes. Dust a clean kitchen towel with powdered sugar, then carefully invert the cake onto the towel. Peel off the parchment paper, and starting from one end, roll the cake up tightly with the towel inside. Let it cool completely in the rolled position.

Prepare the Cream Filling: While the cake cools, whip the heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.

Fill the Cake: Once the cake is completely cool, gently unroll it. Spread the whipped cream evenly over the surface of the cake, leaving a small border on all sides. Scatter a few extra blueberries on top.

Re-Roll the Cake: Carefully roll the cake back up without the towel this time. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

Serve: Before serving, dust the outside of the roll with powdered sugar and slice into rounds. Enjoy your delightful blueberry roll cake!

Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 8-10