Description
A delightful dessert that combines tangy lemon flavors with sweet blackberries in a beautiful cake roll.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons lemon zest
- 3 large eggs
- 3/4 cup granulated sugar
- 8 ounces cream cheese (or mascarpone/whipped cream)
- 1 cup fresh blackberries
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the eggs and granulated sugar in a separate bowl until light and fluffy, about 5 minutes.
- Fold the dry ingredients and lemon zest into the egg mixture until just combined.
- Pour the batter into the pan and spread it evenly. Bake for 12-15 minutes until the cake springs back when pressed.
- Invert the cake onto a powdered sugar-dusted kitchen towel. Remove the parchment paper.
- Roll the cake up in the towel while warm, starting from the short end. Let cool completely.
- Beat the cream cheese with powdered sugar until smooth, then fold in the blackberries.
- Unroll the cooled cake and spread the cream cheese filling evenly on top.
- Roll the cake back up without the towel and place it seam-side down on a platter. Dust with powdered sugar before serving.
Notes
Store leftovers in the refrigerator for up to three days or freeze for longer storage. Use fresh blackberries for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake roll, blackberry, lemon dessert, birthday cake, fruit dessert