Easy Blueberry Cake Roll Recipe Perfect Summer Dessert

Imagine biting into a cloud-soft sponge cake bursting with juicy blueberries and creamy filling. This blueberry cake roll delivers that perfect balance of fresh fruit and decadent sweetness that makes every bite unforgettable. Did you know that cake rolls originated in Europe as a way to create elegant desserts using minimal ingredients?

This recipe transforms simple pantry staples into a showstopping dessert that looks professionally made but requires no special skills.

Unlike our popular strawberry shortcake that needs multiple components, this blueberry cake roll comes together in one graceful swirl, making it perfect for busy weeknights or special occasions when you want to impress without stress.

What is Blueberry Cake Roll?

Ever wondered why this delicate dessert earned such a straightforward name? A blueberry cake roll is exactly what it sounds like – a tender sponge cake studded with fresh blueberries, filled with luscious cream, and rolled into a beautiful spiral.

But here’s the twist: despite its fancy appearance, it’s surprisingly simple to master! My grandmother always said “the way to a man’s heart is through his stomach,” and this cake roll has won over countless hearts at family gatherings. Ready to create your own sweet masterpiece?

Why You’ll Love This Blueberry Cake Roll:

Fresh Berry Goodness in Every Bite

This cake showcases summer’s finest blueberries in their full glory. Each slice reveals a stunning pinwheel pattern where sweet, tangy berries peek through the tender cake layers. The natural juiciness of fresh blueberries creates pockets of intense flavor that burst on your tongue.

Budget-Friendly Elegance

Making this cake roll at home costs a fraction of bakery prices while delivering the same impressive results. You’ll spend under $10 on ingredients that create a dessert worthy of special celebrations. Compare that to $25-30 for a similar cake from upscale bakeries!

Customizable Cream Filling

The silky cream cheese filling can be adapted to your taste preferences. Add lemon zest for brightness, vanilla for warmth, or even a hint of almond extract for sophistication. Unlike our dense chocolate fudge cake, this light and airy texture makes it perfect for summer entertaining.

Ready to roll up your sleeves and create this stunning dessert? Let’s dive into the simple steps that will have you serving bakery-quality cake roll tonight!

How to Make Blueberry Cake Roll:

Quick Overview

This blueberry cake roll combines a light sponge cake with fresh berries and creamy filling. The secret lies in the gentle folding technique that keeps the cake tender while distributing blueberries evenly throughout.

Preparation Details:

• Prep Time: 20 minutes
• Baking Time: 12-15 minutes
• Cooling Time: 30 minutes
• Assembly Time: 15 minutes
• Total Time: 1 hour 20 minutes
• Serves: 8-10 people
• Difficulty: Beginner-friendly

Key Ingredients for Blueberry Cake Roll:

For the Cake:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons flour (for coating berries)
• Powdered sugar for dusting

For the Cream Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons honey (optional)

Step-by-Step Instructions:

Preparing the Cake Base

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.

In a large bowl, beat eggs with an electric mixer for 3-4 minutes until thick and pale yellow. Gradually add granulated sugar, beating until the mixture falls in ribbons when lifted.

Creating the Perfect Batter

Sift together flour, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.

Combine milk, melted butter, and vanilla in a small bowl. Fold this mixture into the batter until just combined. The batter should be smooth but still light and airy.

Adding the Blueberries

Toss fresh blueberries with 2 tablespoons of flour to prevent sinking. Gently fold the coated berries into the batter, distributing them evenly without crushing.

Baking to Perfection

Spread batter evenly in the prepared pan using an offset spatula. Bake for 12-15 minutes until the cake springs back when lightly touched and begins pulling away from the sides.

The Rolling Technique

While the cake bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar. Immediately after removing the cake from the oven, turn it onto the prepared towel.

Carefully peel away parchment paper. Starting from the short end, roll the warm cake in the towel. This prevents cracking and creates the perfect shape. Cool completely on a wire rack, about 30 minutes.

Making the Cream Filling

Beat softened cream cheese until fluffy, about 2 minutes. Add powdered sugar and beat until smooth. In a separate bowl, whip heavy cream and vanilla to stiff peaks. Fold whipped cream into the cream cheese mixture until combined. Add honey if desired for extra sweetness.

Final Assembly

Carefully unroll the cooled cake. Spread filling evenly, leaving a 1-inch border on all sides. Re-roll the cake without the towel, using gentle pressure to create a tight spiral.

Wrap in plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld and makes slicing easier.

What to Serve Blueberry Cake Roll With:

This elegant cake roll pairs beautifully with several complementary options:

Hot Beverages: Freshly brewed coffee, Earl Grey tea, or chamomile tea enhance the cake’s delicate flavors without overwhelming the blueberry notes.

Fresh Accompaniments: Serve alongside mixed berry compote, vanilla ice cream, or fresh whipped cream for extra indulgence.

Wine Pairings: A glass of Moscato or Riesling complements the sweet-tart blueberry flavor perfectly for adult gatherings.

Breakfast Options: Slice thinner portions and serve with Greek yogurt and granola for an elevated breakfast or brunch presentation.

Top Tips for Perfecting Blueberry Cake Roll:

Temperature Matters

Room temperature eggs whip to greater volume, creating a lighter cake. Take eggs out 30 minutes before baking for best results.

Gentle Folding Technique

Use a rubber spatula and fold from bottom to top in gentle motions. Overmixing deflates the batter and creates a dense cake.

Berry Preparation Secret

Coating blueberries in flour prevents them from sinking to the bottom and helps distribute them evenly throughout the cake.

Rolling While Warm

Rolling the cake while still warm prevents cracking. The towel method creates muscle memory in the cake, making the final roll easier.

Avoiding Common Mistakes

Don’t overbake – the cake should be just set and still moist. Dry cake will crack when rolled. Watch carefully during the last few minutes of baking.

Storage Success

Always store the finished cake roll seam-side down to maintain its shape. The plastic wrap prevents the cake from drying out.

Storing and Reheating Tips:

Refrigerator Storage: Wrap the finished cake roll tightly in plastic wrap and store in the refrigerator for up to 4 days. The cream filling requires constant refrigeration for food safety.

Freezing Instructions: For longer storage, wrap in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Temperature: This cake roll tastes best when slightly chilled. Remove from refrigerator 10-15 minutes before serving to take the chill off.

Individual Slice Storage: Cut only what you need and re-wrap the remaining roll. Individual slices can be stored covered for 2-3 days but are best enjoyed fresh.

No Reheating Needed: This cake roll is designed to be served cold or at room temperature. Heating will melt the cream filling and compromise the texture.

Nutrition Information

Nutrient	Per Slice (1/10 of roll)
Calories	285
Total Fat	14g
Saturated Fat	9g
Cholesterol	95mg
Sodium	180mg
Total Carbs	38g
Dietary Fiber	1g
Sugars	28g
Protein	5g
Vitamin C	8% DV
Calcium	6% DV

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, but don’t thaw them first. Toss frozen berries directly in flour and fold gently into the batter. Frozen berries may release more juice, so expect slight color bleeding.

Why did my cake roll crack when I rolled it?

Cracking usually occurs when the cake is overbaked or rolled when too cool. Roll while the cake is still warm and pliable, and ensure you don’t overbake.

How do I know when the cake is done baking?

The cake is ready when it springs back lightly when touched and just begins to pull away from the pan edges. It should look set but still moist.

Can I make this cake roll ahead of time?

Absolutely! This cake roll actually improves after a day in the refrigerator as flavors meld together. Make it up to 2 days in advance.

What’s the best way to slice a cake roll?

Use a sharp serrated knife and clean it between cuts. Slice with a gentle sawing motion rather than pressing straight down to maintain the spiral pattern.

Can I substitute the cream cheese filling?

Yes! Try stabilized whipped cream, mascarpone mixture, or even lemon curd for different flavor profiles. Just ensure any filling is thick enough to hold its shape.

My cake roll is too sweet. How can I adjust it?

Reduce sugar in the cake by 2-3 tablespoons and add a pinch more salt. You can also use unsweetened cream filling or add lemon juice to balance sweetness.

What size pan do I need for this recipe?

A 15×10-inch jelly roll pan (also called a half-sheet pan) works perfectly. Don’t use a larger pan as the cake will be too thin to roll properly.

Additional Helpful Tips for Success

Ingredient Substitutions:

• Replace cream cheese with mascarpone for richer flavor
• Use Greek yogurt mixed with powdered sugar for lighter filling
• Substitute almond extract for vanilla for unique taste
• Try lemon zest in filling for bright contrast

Seasonal Variations:

• Fall: Add cinnamon and nutmeg to cake batter
• Winter: Use frozen berries and add orange zest
• Spring: Mix blueberries with strawberries
• Holiday: Add red food coloring for festive appearance

Professional Presentation Tips:

• Dust finished roll with powdered sugar before serving
• Garnish plate with fresh berries and mint
• Drizzle with berry coulis for restaurant-style plating
• Use decorative serving platter to enhance visual appeal

Troubleshooting Common Issues:

• Soggy bottom: Ensure parchment paper is properly fitted
• Uneven rolling: Practice the rolling motion with the towel first
• Dense texture: Don’t overmix batter and ensure eggs are properly whipped
• Filling leaks out: Don’t overfill and ensure proper border around edges

This blueberry cake roll recipe delivers bakery-quality results with simple home techniques. The combination of fresh berries, tender cake, and creamy filling creates a dessert that’s both impressive and approachable for bakers of all skill levels.