Delightful Blackberry Lemon Roll Cake Recipe
Delight in the bright and refreshing flavors of this Blackberry Lemon Roll Cake! A light and fluffy lemon sponge cake is rolled up with a luscious blackberry filling and a touch of whipped cream. This stunning dessert is perfect for any celebration or as a show-stopping addition to your next gathering. The combination of tart lemon and sweet blackberries creates a harmonious flavor that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar, for dusting
For the Blackberry Filling:
- 1 cup fresh blackberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1️⃣ Prepare the cake batter: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. In a bowl, beat the eggs and granulated sugar together until thick and pale. Add vanilla extract and lemon zest. Sift in the flour, baking powder, and salt, then fold gently into the egg mixture.
2️⃣ Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes, or until the cake is golden and a toothpick inserted comes out clean.
3️⃣ Cool the cake: Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper and roll the cake up with the towel. Let it cool completely in the rolled position.
4️⃣ Make the blackberry filling: In a saucepan, combine blackberries, sugar, lemon juice, and lemon zest. Cook over medium heat for 5-7 minutes, mashing the berries as they cook. Once thickened, remove from heat and allow to cool.
5️⃣ Make the whipped cream: Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
6️⃣ Assemble the roll cake: Unroll the cooled cake gently. Spread a layer of whipped cream on the cake, followed by the blackberry filling. Roll the cake back up carefully.
7️⃣ Serve and enjoy: Dust the cake with powdered sugar before slicing and serving.
Notes
- For a stronger berry flavor, add a touch of blackberry jam to the filling.
- This cake can be made in advance and stored in the refrigerator for up to 2 days.
- If you prefer, use frozen blackberries for the filling—just be sure to thaw and drain them first.
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