Lemon Blueberry Jelly Roll Cake

Lemon Blueberry Jelly Roll is a bright and tangy taste of spring. Perfect for Spring celebrations like Easter, Mother's Day, my birthday... haha!

Photo byThat Recipe

Rolled cakes are popular the world over with a variety of different names and flavors (Swiss cake, roulade, roll cake, Bisquitrolle, roulada, pionono, brazo de gitano, etc.).

This jelly roll recipe is easy to make with a soft spongy lemon cake rolled up with an easy homemade blueberry jam.

TRICKS TO BAKING ROLLED CAKES

Trick #1: Use parchment paper to line the pan and run it up the sides. It will make removing the cake from the pan so much easier.

Trick #2: Do not overbake. Remove the cake from the oven as soon as the center is fully baked to prevent the edges from drying out.

Trick #3: Sprinkle with powdered before rolling the first time. This will prevent the towel from sticking to the cake when you unroll it.

Recipe

INGREDIENTS

Blueberry Jam

• 1 pint fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tablespoon fresh lemon juice

Sponge Cake

• ¾ cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 5 large eggs
• ¾ cup granulated sugar
• ½ teaspoon lemon extract
• zest of one lemon
• powdered sugar

INSTRUCTIONS

Blueberry Jam

• In a medium sauce pan combine blueberries, ½ cup sugar and lemon juice. Mash the blueberries with a spoon or potato masher to release some juices.
• Cook over medium heat, stirring occasionally (and mashing more blueberries) until mixture is thick like jam and reduces to about 1 ¼ - 1 ½ cups. Remove from heat and let cool.

Cake

• Preheat oven to 350°F. Grease an 11 x 17 inch or 13 x 18 pan with a little butter or shortening. Line with parchment paper and grease the top of the parchment paper.
• In a medium bowl, whisk together flour baking powder and salt.
• In a large mixing bowl, whisk together eggs on medium-high speed and gradually add ¾ cup sugar and lemon extract. (Use a stand mixer with whisk attachment if available).
• Continue whipping until very thick and fluffy, about 4-6 minutes.
• Fold flour mixture gently into the egg mixture.
• Spread batter into prepared pan and bake until center springs back when touched, 12 to 17 minutes (the size of your pan will alter the cooking time so start watching at 12 minutes).
• Remove cake from oven and sift some powdered sugar lightly over the top. Place a clean dishtowel on top. Place a large cutting board, flat tray, etc. on top of the towel and invert the cake. Remove the pan and gently remove the parchment paper.
• Roll the cake and the towel from the short end. Place on a cooling rack seam side down and let cool about 15 minutes.

Final assembly

• Unroll cake. Spread blueberry jam over the cake leaving a ½ inch border. Reserve some jam for decorating the top if desired.
• Reroll the cake tightly and place on a serving plate. Let cake cool completely. Dust with powdered sugar and decorate with remaining jam and lemon slices if desired.