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The Blueberry Roll Cake is a delightful dessert that combines the freshness of juicy blueberries with the lightness of sponge cake, making it a perfect treat for any occasion. With its vibrant colors and luscious flavors, this roll cake not only captivates the eyes but also tantalizes the taste buds. Whether you're celebrating a birthday, hosting a family gathering, or simply indulging in a sweet craving, the Blueberry Roll Cake is a versatile dessert that can elevate any event.

Delicious Blueberry Roll Cake

Indulge in the delightful flavors of a Blueberry Roll Cake that’s perfect for any celebration! This recipe combines fresh blueberries with a light, fluffy sponge cake, creating a beautiful dessert that will impress your guests. Learn how to craft this sweet treat step-by-step, from making the blueberry filling to whipping the cream topping. Click through to discover easy tips and variations for your own delicious Blueberry Roll Cake, and elevate your dessert game today!
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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

1 cup fresh blueberries (washed and dried)

For the Blueberry Filling:

1 cup fresh blueberries

1/4 cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

For the Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and grease it lightly.

    Make the Cake Batter: In a large bowl, beat the eggs and sugar with an electric mixer on high speed until the mixture is thick and light in color (about 5 minutes). Add the vanilla extract and mix.

      Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, alternating with the milk, until just combined. Be careful not to overmix.

        Add Blueberries to Batter: Gently fold in the fresh blueberries, taking care not to break them up too much.

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

            Prepare the Filling: While the cake is baking, combine the cup of blueberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat until the blueberries start to burst and the mixture thickens (approximately 5-7 minutes). Remove from heat and allow to cool.

              Roll the Cake: Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 5 minutes. Dust a clean kitchen towel with powdered sugar, then carefully flip the cake onto the towel. Remove the parchment paper and gently roll the cake up with the towel from one short end to the other. Let it cool completely while rolled.

                Make the Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

                  Assemble the Cake: Once the cake has cooled, slowly unroll it. Spread the blueberry filling evenly over the cake, then layer the whipped cream on top. Roll the cake back up tightly (without the towel this time), and place it seam-side down.

                    Chill and Serve: Refrigerate the roll cake for at least one hour to set. Before serving, dust the top with extra powdered sugar and garnish with additional blueberries if desired.

                      Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10