Lemon Blueberry Cake Roll is bursting with delicious summer flavors. Citrus, blueberries, and a creamy ribbon of sweet cream cheese? Yes!
Using a non-stick cooking spray, coat the bottom of a 15x10x1-inch baking pan. Place parchment paper, cut to fit, in the bottom of the pan and lightly spray and flour.
Preheat oven to 350°
In a large bowl, using a mixer, beat egg whites, while gradually adding in one cup of the granulated sugar until peaks form. Set aside.
In a separate bowl, beat egg yolks until foamy. Slowly add in ½ cup of granulated sugar while continuing to beat until combined.
Whisk in lemon extract and oil until combined.
Fold the egg whites into the egg yolks.
In another bowl, stir together the salt, flour and baking powder.
Gently fold the dry mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full. If filled too full, the cake will tend to crack when rolled. If there is some batter leftover, you can make another smaller version of the cake.
Place on the center rack of the preheated oven and bake for approx. 10 minutes or until a toothpick inserted into the center comes out clean. Be cautious to not overbake.
When done, immediately turn out onto a clean dish towel that you have sprinkled with the powdered sugar. Leave the parchment paper attached and roll up with the towel. Place on a cooling rack and allow to cool, seam side down while you make the filling.
Mix cream cheese and granulated sugar until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with the lemon zest and top with the blueberries. Roll the cake back up, having the seam on the bottom. Chill for at least an hour before slicing.
Instead of blueberries use mixed berries, strawberries, raspberries. Also a mix of raspberries and white chocolate shavings is very tasty.
Serve with some extra whipped cream and blueberries