Name: Blackberry Lemon Cake Roll (VIDEO)
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: ¾ cup heavy whipping cream, chilled; 2 lemon slices, cut into triangles; 5 large eggs, room temp; 6 oz blackberries, chopped (reserving 6 whole berries to garnish); 8 oz cream cheese, softened; ¾ cup all-purpose flour; 8 Tbsp (113 grams) unsalted butter, softened; 1 Tbsp powdered sugar; 1 cup powdered sugar; 1 Tbsp granulated sugar; 3-4 Tbsp fresh lemon juice (from 1 med lemon); ¼ cup warm water; ½ tsp baking powder; ¾ cup granulated sugar

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

Fluffy and moist Blackberry Lemon Cake Roll  that's easier than you think! Impress everyone with this show-stopping Blackberry Lemon Cake Roll.

Milk

Eggs

Wheat

Vegetarian

Gluten Free

Lactose Free

Creams & Creamers

milliliter

heavy cream

Fresh Fruit

gram

lemon

eggs

blackberry

Cheese

cream cheese

Flour & Meal

all purpose flour

Butter & Margarine

unsalted butter

Sugars & Sweeteners

powdered sugar

sugar

Juice

lemon juice

Water

water

Rising Agents

baking powder

Folic Acid (B9)

Vitamins

Vitamin A

Potassium

Minerals

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Niacin (B3)

Choline

Beta-carotene

Beta-cryptoxanthin

Vitamin K

Lactose

Carbohydrates

Vitamin D

Saturated Fat

Iron

Sugar

Dietary Fiber

Protein

Cholesterol

Calcium

Calories

Vitamin C

Sodium

Trans fatty acids

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Lutein+zeaxanthin

Dietary Folate Equivalents

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Lemon Sour Cream Cake

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The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

Blackberry Lemon Cake Roll (VIDEO)

Dairy

Produce

Baking Goods

Beverages

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Blackberry Lemon Cake Roll (VIDEO)

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