If you love light, fruity desserts, this Blackberry Lemon Cake Roll is the perfect treat. It’s soft, sweet, slightly tangy, and full of fresh flavor. The fluffy lemon sponge cake is rolled with a creamy lemon filling and a swirl of blackberry goodness. Every bite is bright, refreshing, and delicious.
This blackberry lemon dessert looks impressive, but it’s easier to make than you might think. With a few simple steps, you can create a beautiful homemade cake roll that’s perfect for spring gatherings, summer parties, birthdays, or even afternoon tea. Let’s walk through this easy lemon cake roll recipe step by step.
Ingredients
For the Lemon Sponge Cake:
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for rolling)
For the Blackberry Filling:
- 1 cup fresh or frozen blackberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Lemon Cream Filling:
- 1 cup heavy whipping cream
- 4 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
How to Make Blackberry Lemon Cake Roll
Step 1: Prepare the Blackberry Sauce
In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat for about 5–7 minutes until the berries break down.
Mash slightly with a fork and let the mixture simmer until thickened. Strain if you prefer a smoother sauce. Let it cool completely before using.
This fresh blackberry layer adds natural sweetness and beautiful color.
Step 2: Make the Lemon Sponge Cake
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and sugar together for about 4–5 minutes until thick and pale. This step helps create a light and fluffy lemon sponge cake roll.
Add lemon zest, lemon juice, and vanilla extract. Mix gently.
In another bowl, whisk flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Do not overmix.
Spread the batter evenly into the prepared pan.
Bake for 10–12 minutes, or until the cake springs back lightly when touched.
Step 3: Roll the Cake While Warm
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Carefully turn the warm cake onto the towel. Peel off the parchment paper.
Starting from the short end, gently roll the cake up with the towel inside. Let it cool completely in this rolled shape.
Rolling while warm prevents cracking later.
Step 4: Make the Lemon Cream Filling
In a mixing bowl, beat heavy cream until soft peaks form.
In another bowl, mix softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
Gently fold the whipped cream into the cream cheese mixture. Mix until light and creamy.
This lemon cream filling is smooth, slightly tangy, and perfectly balanced.
Step 5: Assemble the Cake Roll
Carefully unroll the cooled cake.
Spread a thin layer of blackberry sauce over the cake. Then spread the lemon cream filling evenly on top.
Gently roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Step 6: Decorate and Serve
Before serving, dust the top with powdered sugar or drizzle with extra blackberry sauce.
Slice with a sharp knife and enjoy your homemade blackberry lemon cake roll.
Why You’ll Love This Blackberry Lemon Cake Roll
- Light and fluffy texture
- Fresh lemon flavor
- Sweet and slightly tart blackberry swirl
- Perfect spring and summer dessert
- Beautiful presentation
This lemon sponge cake roll is soft, flexible, and filled with a creamy mixture that balances sweetness and tanginess perfectly.
Tips for the Perfect Lemon Cake Roll
- Beat eggs and sugar well for a fluffy sponge.
- Roll the cake while it’s still warm.
- Do not overbake the sponge cake.
- Chill before slicing for clean cuts.
- Use fresh lemon juice for the best flavor.
Following these tips will help you create a soft and flexible berry cake roll recipe every time.
Variations You Can Try
This summer dessert recipe is easy to customize.
Use Different Berries
Try raspberries, strawberries, or blueberries instead of blackberries.
Add Lemon Glaze
Drizzle a simple lemon glaze made with powdered sugar and lemon juice on top.
Make It Extra Creamy
Add mascarpone cheese to the filling for a richer texture.
Add White Chocolate
Sprinkle white chocolate chips inside for a sweet twist.
How to Store Blackberry Lemon Cake Roll
Store the cake roll in the refrigerator in an airtight container for up to 3 days.
For best texture, let it sit at room temperature for about 10–15 minutes before serving.
You can also freeze the cake roll (without powdered sugar topping) for up to 1 month. Wrap tightly in plastic wrap and foil before freezing.
When to Serve This Dessert
This easy lemon roll cake is perfect for:
- Spring brunch
- Summer parties
- Easter dessert
- Baby showers
- Afternoon tea
- Birthday celebrations
Its light flavor makes it ideal for warm weather gatherings.
FAQs
Final Thoughts
This Blackberry Lemon Cake Roll recipe is light, fresh, and full of bright citrus and berry flavor. The soft lemon sponge cake combined with creamy filling and sweet blackberry swirl creates a beautiful dessert that tastes just as good as it looks.
It may seem fancy, but this homemade cake roll is simple to make with basic ingredients and easy steps. Whether you’re hosting a party or just want a refreshing treat, this blackberry lemon dessert is always a great choice. Give it a try and enjoy every soft, sweet, and tangy bite.
