Blueberries and cream cake is a summer dessert that you will want to enjoy all year long! Moist sponge cake is rolled up around freshly whipped cream and sweet blueberry preserves in this easy roll cake recipe.
I can’t think a better summer combo than blueberries and freshly whipped cream except for this blueberries and cream cake roll!
It’s a perfect day to share a roll cake recipe with you, because today is my son’s birthday, and what’s a birthday without cake?!
Unfortunately, he lives in another part of the country, so we haven’t seen each other in a long time. This cake roll will have to be sent to him virtually.
Roll cakes, or is it cake rolls? Anyway, they look sort of intimidating to make, but truthfully, I find them to be much easier than traditional layer cakes. That’s because I have hand tremors and horrible hand-eye coordination, so I drive myself batty trying to slice a cake into perfect, even layers.
Just so there’s no misunderstanding, the problem is not in the baking. I can bake up a cake that is so moist, it’ll melt in your mouth. However, once it’s decorated, it’ll look like a 5 year-old made it! Want proof?
Click the link to look at the delicious but disastrous chocolate layer cake (with the world’s BEST frosting). It’s awful looking, but SO tasty!
I think it’s much easier to make bundt cakes, like pomegranate lime bundt cake, or rich and decadent cheesecake, like this whipped cream cheesecake. Easier still, place homemade blueberry preserves and fluffy whipped cream on top of moist, tender sponge cake.
Then roll that baby up into a beautiful, delicious dessert like this blueberries and cream roll cake!
Roll cake recipes are really versatile, too. You can add flavored extracts or essential oils like lemon or orange to your basic cake batter, and the filling options are endless. Roll your cake up with fresh fruits, preserves, chopped nuts, candies, chocolate ganache, or just plain and simple whipped cream goodness. It’s completely up to your imagination and your taste buds.
Enjoy this blueberries and cream cake roll recipe!
Items you’ll need to make the recipe:
The items below have affiliate codes attached to them. I make a few pennies from any sales, which doesn’t affect your cost, but helps to keep this website operational. Thank you for helping to support It’s Yummi!
Blueberries 'n Cream Roll Cake
Prep and Chill Time: 02:20
FOR THE CAKE
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 3/4 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners' sugar
FOR CREAM FILLING
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 cup blueberry preserves
- Fresh blueberries (optional)
- Additional whipped cream (optional)
Heat oven to 375° F.
MAKE THE CAKE:
Grease a standard size jelly roll pan, then line with waxed paper and grease the paper. That will assure that none of your cake will stick to the waxed paper.
In the bowl of a hand or stand mixer, beat eggs and vanilla on high speed for 5 minutes, or until lemon-colored. Turn speed to medium and gradually add sugar, beating until dissolved.
In a medium bowl, combine flour, baking powder and salt. Fold gently into egg mixture just until combined. Pour batter into prepared jelly roll pan and use a spatula to spread it evenly across the pan.
Bake for 10-12 minutes or until light brown and edges start to pull away from sides of pan. Turn hot cake out, waxed paper side up, onto a lint free, clean kitchen towel that has been well dusted with confectioners’ sugar. Peel waxed paper away from cake, Starting on short side of cake, roll up cake tightly into the towel and allow to cool completely.
Place metal mixing bowl and whisk attachment (or beaters for a hand mixer) into the freezer for 10 minutes.
Place heavy cream into chilled bowl and whip on high speed until soft peaks have been formed. With mixer still running on high speed, lightly sprinkle sugar into cream and continue mixing on high for 2 minutes, or until light and fluffy.
Unroll cake from towel and use a spatula to spread whipped cream evenly over the cake. Use an offset spatula or knife to apply jam in an even layer on top of whipped cream. Roll up the cake again and refrigerate for 2 hours before serving. Sprinkle with confectioners’ sugar and garnish with blueberries and additional whipped cream, if desired.
Recipe adapted from Taste of Home
|Serving Size||1 slice|
|Amount Per Serving||As Served|
|Calories 315kcal Calories from fat 95|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 6g||30%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
Want more delicious blueberry recipes? These are some of my favorites!