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If you're looking for a dessert that beautifully combines elegance with a burst of flavor, look no further than the Heavenly Blueberry Roll Cake. This delightful treat is not only visually appealing but also offers a perfect harmony of sweetness and fruitiness, making it a favorite for gatherings, celebrations, or simply a cozy afternoon indulgence. The roll cake, with its delicate sponge and luscious blueberry filling, is a standout dessert that can impress family and friends alike.

Delicious Blueberry Roll Cake

Indulge in the deliciousness of a Heavenly Blueberry Roll Cake, a show-stopping dessert that perfectly blends sweetness and fruitiness. This delightful recipe features a light, fluffy sponge filled with fresh blueberries and whipped cream, ideal for any occasion. Discover tips for selecting fresh ingredients, crafting the perfect filling, and presenting your cake beautifully. Click through to get the full recipe and impress your family and friends with this delightful treat!
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Ingredients
  

For the Cake:

3 large eggs

¾ cup granulated sugar

1 tsp vanilla extract

½ cup all-purpose flour

½ tsp baking powder

¼ tsp salt

2 tbsp unsalted butter, melted

½ cup fresh blueberries (plus more for garnish)

For the Filling:

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

½ cup fresh blueberries

For the Topping:

Powdered sugar for dusting

Fresh mint leaves (optional, for garnish)

Instructions
 

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

    Make the Cake Batter: In a mixing bowl, beat the eggs with granulated sugar using an electric mixer on high speed for about 5 minutes, or until it’s thick and pale. Mix in the vanilla extract.

      Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

        Add Butter and Berries: Gently fold in the melted butter and then the fresh blueberries until evenly distributed.

          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 is golden brown and springs back when touched.

            Cool and Roll: Once baked, remove the cake from the oven and cool it in the pan for 5 minutes. Then, carefully invert onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up with the towel, starting from one short end. Let it cool completely in the towel.

              Prepare the Filling: While the cake cools, whip the heavy cream in a mixing bowl until soft peaks form. Add powdered sugar and vanilla extract, continuing to whip until the cream holds stiff peaks. Gently fold in the fresh blueberries.

                Unroll and Fill: Once the cake is fully cooled, carefully unroll it. Spread the blueberry filling evenly over the surface, leaving a small border around the edges.

                  Re-roll the Cake: Starting from one end, tightly roll the cake back up without the towel. Place the seam side down on a serving platter.

                    Finish and Serve: Dust the top of the roll cake with powdered sugar and decorate with extra blueberries and mint leaves if desired. Slice into pieces and enjoy!

                      Prep Time: 20 mins | Total Time: 50 mins | Servings: 8