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If you're looking for a dessert that combines elegance and simplicity, look no further than the delicious blueberry roll cake. This delightful treat not only boasts a vibrant color and inviting aroma but also offers a perfect balance of sweetness and tartness thanks to the juicy blueberries. Whether you're hosting a special gathering, celebrating a birthday, or simply indulging in a weekend treat, this blueberry roll cake is the ideal dessert that can suit any occasion.

Delicious Blueberry Roll Cake

Indulge in the mouthwatering delight of a delicious blueberry roll cake that balances sweetness and tartness perfectly! This elegant dessert is not only visually stunning but also easy to make, making it ideal for any occasion. Discover step-by-step instructions to create a light sponge cake filled with fresh blueberries and creamy whipped topping. Click now to explore this delightful recipe and impress your friends and family with your baking skills!
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Ingredients
  

For the Cake:

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

2 tablespoons melted butter

Zest of 1 lemon (optional)

For the Filling:

1 cup fresh blueberries (or frozen, thawed)

1/3 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

For the Whipped Cream:

1 cup heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

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

    Prepare the Cake Batter: In a large mixing bowl, whisk the eggs and granulated sugar together until light and fluffy. Add the vanilla extract and mix well. In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry mix to the wet mixture, alternating with milk and melted butter. Gently fold in the lemon zest (if using) until just combined.

      Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched.

        Roll the Cake: While the cake is baking, prepare a clean kitchen towel and sprinkle it with powdered sugar. Once the cake is done, remove it from the oven and immediately run a knife around the edges. Invert the cake onto the prepared towel, peel off the parchment paper, and roll it up in the towel, starting from the short end. Let it cool completely while rolled.

          Make the Blueberry Filling: In a saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice. Cook for about 5-7 minutes, stirring gently until the mixture thickens and the blueberries burst. Remove from heat and let it cool.

            Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

              Assemble the Cake: Carefully unroll the cooled cake. Spread the blueberry filling evenly over the cake, leaving a small border around the edges. Top with whipped cream. Roll the cake back up gently, using the towel to help you.

                Chill: Place the rolled cake seam-side down on a platter, cover it with plastic wrap, and refrigerate for at least 1 hour to set.

                  Serve: Slice the cake into pieces and serve chilled. Enjoy your delicious blueberry roll cake!

                    Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12 slices