Lemon Blueberry Swiss Cake Roll

This Lemon Blueberry Swiss Cake Roll is perfect for brunch or party dessert. The citrus flavor paired up with the moist and tender cake creates an unbelievably addictive dessert. If you love lemon, you’re going to love this sweet cake recipe.

It’s time to stop buying your roll cakes at the store and make your own instead. You’re going to be amazed at how simple this recipe really and truly is. Every time you make it, you’re going to find that it’s slowly but surely a recipe that you’re going to crave at all times of the year.

I can’t wait to hear what you think of the flavor and texture. It’s literally one that my mouth is watering about just thinking of!

Ingredients Needed

• 8 lg eggs (separate the whites from the yolks)
• 1½ c granulated sugar
• 1 tsp lemon extract
• 2 tbsp vegetable oil
• 1½ c all-purpose flour (can use cake flour)
• 2 tsp baking powder 
• ¼ tsp salt
• ¼ c powdered sugar
• 4 oz cream cheese (softened)
• ½ c granulated sugar
• 1½ c whipping cream
• 2 c blueberries
• 4 tbsp lemon zest

How to make Lemon Blueberry Swiss Cake Roll

1. Using a non-stick cooking spray, coat bottom of a 15x10x1-inch baking pan. Place parchment paper, cut to fit, in the bottom of the pan and lightly spray and flour.
2. Preheat oven to 350°
3. In a large bowl, using a mixer, beat egg whites, while gradually adding in one cup of the granulated sugar until peaks form. Set aside.
4. In a separate bowl, beat egg yolks until foamy. Slowly add in ½ cup of granulated sugar while continuing to beat until combined.
5. Whisk in lemon extract and oil until combined.
6. Fold the egg whites into the egg yolks.
7. In another bowl, stir together the salt, flour and baking powder.
8. Gently fold the dry mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full. If filled too full, the cake will tend to crack when rolled. If there is some batter leftover, you can make another smaller version of the cake.
9. Place on the center rack of the preheated oven and bake for approx. 10 minutes or until a toothpick inserted into the center comes out clean. Be cautious to not overbake.
10. When done, immediately turn out onto a clean dishtowel that you have sprinkled with the powdered sugar. Leave the parchment paper attached and roll up with the towel. Place on a cooling rack and allow to cool, seam side down while you make the filling.
11. Mix cream cheese and granulated sugar until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
12. Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with the lemon zest and top with the blueberries. Roll the cake back up, having the seam on the bottom. Chill for at least an hour before slicing.

Recipe FAQs and Notes

Can you use frozen blueberries for this dessert?

You can but I highly recommend that you use fresh blueberries instead. Frozen blueberries tend to release a ton of liquid that will result in your cake roll being soggy.

What toppings go well with lemon and blueberry?

Technically, the blueberries are the oppings to this sweet dessert but you can easily add on some powdered sugar or even a giant scoop of whipped cream as well.

Why is my swiss cake roll falling apart?

Make certain that you’re letting it chill in the fridge for the full hour. This is key to keeping it together when you’re cutting it. If you cut down on the time, you’re going to notice that it’s not going to stay together as well.

Recommended kitchen resources for this recipe

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Enjoy these other lemon recipes

• Lemon Cupcakes
• Gluten-Free Lemon Bars
• Lemon Blueberry Marscapone Hand Pies

Lemon Blueberry Swiss Cake Roll Recipe