Ultimate Blackberry Lemon Cake Roll Recipe

There is a special kind of magic that happens when you combine sweet, airy sponge cake with the bright zest of fresh citrus. I find myself making this Blackberry Lemon Cake Roll whenever I need a dessert that looks impressive but feels surprisingly light.

The soft cake wraps perfectly around the creamy filling, creating a beautiful swirl that tastes just as good as it looks.

What Makes This Blackberry Lemon Cake Roll a Keeper

You will appreciate how quickly the sponge comes together with just a handful of pantry staples.

The balance of tart lemon syrup and sweet blackberry cream cheese filling means every bite is perfectly balanced.

It is also a fantastic make-ahead option since the flavors meld beautifully after sitting in the fridge for a few hours.

If you enjoyed this fresh dessert, you will want to try my Irresistible Dubai Chocolate Cookies Recipe next, plus the Ultimate Umami Noodle Soup Recipe delivers the same bold flavors for dinner.

Everything You Need for Perfect Blackberry Lemon Cake Roll

Here is the simple shopping list you need to gather before baking:

• Eggs: Large eggs at room temperature are essential for volume.
• Granulated Sugar: Used to sweeten both the sponge cake and the syrup.
• All-Purpose Flour: Provides the structure for the delicate cake roll.
• Baking Powder: Helps the cake rise and stay fluffy.
• Water: Warm water dissolves the sugar for the lemon syrup.
• Lemon Juice: Freshly squeezed juice gives the syrup its signature zing.
• Cream Cheese: Softened to room temperature for a smooth filling.
• Unsalted Butter: Adds richness to the blackberry frosting.
• Powdered Sugar: Sweetens the frosting without adding grit.
• Blackberries: Fresh berries, chopped, provide natural color and flavor.

My Method for Blackberry Lemon Cake Roll

Let’s get baking and create this beautiful swirled dessert.

1. Begin by preheating your oven to 350˚F and lining the bottom of an 18×13 rimmed baking sheet with parchment paper. It is crucial not to grease the pan, as the batter needs to climb the sides slightly to maintain its volume during the bake.
2. Place the room temperature eggs into the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for one minute until foamy. Gradually pour in the sugar and continue beating on high for a full 7 minutes until the mixture is thick, pale, and has tripled in volume, which is the secret to a fluffy Blackberry Lemon Cake Roll.
3. Whisk the flour and baking powder together in a separate small bowl to remove any lumps. Sift this dry mixture into the egg batter in three separate additions, gently folding with a spatula between each one just until no streaks of flour remain, taking care not to deflate the air bubbles.
4. Pour the batter onto your prepared baking sheet and spread it evenly, then bake at 350˚F for 13 to 15 minutes until the top is golden brown. Immediately run a thin knife around the edges of the pan to loosen the cake, then invert it onto a clean linen towel while it is still hot.
5. Peel off the parchment paper and immediately roll the cake up tightly inside the towel, starting from one of the short ends. Let the rolled cake cool completely to room temperature in a draft-free area, which usually takes about 30 minutes to an hour.
6. While the cake cools, prepare the syrup by combining the warm water, sugar, and fresh lemon juice in a small cup, stirring until the sugar is fully dissolved. In a large bowl, whip the softened cream cheese, butter, and powdered sugar together until fluffy, then gently fold in the chopped blackberries.
7. Carefully unroll the cooled cake and brush the surface generously with the lemon syrup to keep it moist. Spread the blackberry frosting evenly over the cake, leaving a small border, then roll the cake back up tightly in the same direction without the towel.

My Blackberry Lemon Cake Roll Secrets

The most critical step is whipping the eggs and sugar until they triple in volume to ensure a fluffy texture.

You must roll the cake while it is still hot from the oven to prevent cracks from forming later.

I suggest using room temperature ingredients for the filling to ensure the Blackberry Lemon Cake Roll frosting is completely smooth.

Best Ways to Enjoy Blackberry Lemon Cake Roll

I love slicing this cake into thick rounds and serving it alongside a fresh cup of tea or coffee.

A dusting of extra powdered sugar or a few fresh berries on the plate makes the presentation even more elegant.

If you love simple, seasonal baking, follow me on Pinterest for more inspiration.

Blackberry Lemon Cake Roll

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• Author: Amelia Bryan
• Total Time: 1 hr 11 min
• Yield: 12 servings
• Diet: Vegetarian

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Description

A light and airy sponge cake brushed with lemon syrup and filled with a creamy blackberry cream cheese frosting.

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Ingredients

• 1/2 tsp baking powder
• 3/4 cup granulated sugar
• 5 large eggs, room temp
• 3/4 cup all-purpose flour
• 4 Tbsp fresh lemon juice
• 1/4 cup warm water
• 1 Tbsp granulated sugar
• 8 oz cream cheese, softened
• 6 oz blackberries, chopped
• 1 cup powdered sugar
• 1 stick (113g) unsalted butter, softened

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Instructions

1. Preheat your oven to 350˚F and line an 18×13 inch baking sheet with parchment paper, ensuring you do not grease the pan so the cake can rise properly.
2. Beat the eggs on high speed for 1 minute, then gradually add the sugar and whip for 7 minutes until the mixture triples in volume and becomes thick and pale.
3. Sift the flour and baking powder into the egg mixture in three parts, gently folding between additions just until the flour is incorporated.
4. Spread the batter onto the baking sheet and bake for 14-16 minutes until the top is golden, then immediately loosen the edges with a knife.
5. Invert the hot cake onto a linen towel, remove the parchment, and roll the cake up inside the towel; let it cool completely.
6. Mix warm water, sugar, and lemon juice to create the syrup; separately, whip cream cheese, butter, and powdered sugar, then fold in chopped blackberries.
7. Unroll the cooled cake, brush with lemon syrup, spread with the frosting, and roll it back up tightly before dusting with powdered sugar.

Notes

Ensure eggs are at room temperature for maximum volume. Roll the cake immediately after baking to prevent cracking.

• Prep Time: 55 min
• Cooling Time: 45 min
• Cook Time: 16 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 24g
• Sodium: 140mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 115mg

Keywords: Blackberry Lemon Cake Roll, cake roll recipe, swiss roll, berry dessert, spring baking