Isn’t that a gorgeous cake? I’m so happy my friend Becca brought a blueberry dish to share with you today! I’ve had a blueberry bush in my garden for a few years now and have yet to see one blueberry. Maybe next year. Before I hand you off to Becca for the Blueberries N Cream Roll Cake, I want to publicly say Happy Birthday to my daughter, Amanda, who turned 5 on Sunday! We had a cookout for her birthday party, along with swimming and a small fireworks display at the end.
Here she is with her best friend, Jordyn, getting a chalk outline from my sister:
I know she had a great day, and she was thrilled that Jordyn got to sleep over. They always have a great time together, in between the typical 5 year old fighting. They will get over it someday, I think.
Today’s guest post, like I mentioned, comes from my friend Becca. Becca has always been there for me, I’ve been following her blog for a few years now, and I’m so glad we got to know each other! She posts more healthy recipes than I do, and if you need some low-carb recipes she’s your lady. That doesn’t mean she can’t make an awesome dessert, though. I’m sure you will agree!
Hi, everyone! I’m so happy to be here with all of you today. I’m Chef Becca Heflin, from It’s Yummi. I graduated from culinary school 3 years ago, but instead of slaving over a hot commercial kitchen in a restaurant, I chose to pursue my passion for turning ordinary ingredients into extraordinary dishes on a my food blog! I love sharing my cooking knowledge and recipes with my readers. It’s a delightful job, and I feel blessed to have it! It was so nice of Bernadette to ask me to share a dessert recipe with you today, because it’s my son’s 22nd birthday. Happy 22nd birthday, TJ!
Unfortunately, he lives far away and we don’t see each other at all, so this blueberries n cream roll cake will have to suffice as his virtual celebration. Roll cakes look sort of intimidating, but truthfully, I find them to be much easier to make than traditional birthday cakes. See, I tend to drive myself a bit batty trying to slice a cake into perfect, even layers, because I have hand tremors. Now don’t get me wrong… I can bake up a cake and it’ll melt in your mouth because it’s so moist, but it’ll look like a 5 year-old made it! Want proof? Look at this delicious but disastrous chocolate layer cake (with the world’s BEST frosting) that I made last year. It’s awful looking! LOL
I think it’s much easier to make bundt cakes, like this pomegranate lime bundt cake, or rich and decadent cheesecakes like this whipped cream cheesecake, OR to put fluffy whipped cream on top of moist, tender sponge cake and roll that baby up into a beautiful, delicious dessert like this roll cake!
Roll cakes are really versatile, too. You can add flavored extracts like lemon or orange to your basic cake batter to give it a different flavor, and the filling options are endless. Roll your cake up with fresh fruits, preserves, chopped nuts, candies, chocolates, or just plain and simple whipped cream goodness. It’s completely up to your imagination and your taste buds.
No matter how you make your roll cake, I hope you enjoy it to the fullest!
How to make a blueberries n cream roll cake
Blueberries n Cream Roll Cake
Yield: 8-10 slices
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 3/4 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners’ sugar
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 cup blueberry preserves
- Fresh blueberries (optional)
- Additional whipped cream (optional)
- Heat oven to 375°.
- Grease a standard size jelly roll pan, then line with waxed paper and grease the paper. That will assure that none of your cake will stick to the waxed paper.
- In the bowl of a hand or stand mixer, beat eggs and vanilla on high speed for 5 minutes, or until lemon-colored. Turn speed to medium and gradually add sugar, beating until dissolved.
- In a medium bowl, combine flour, baking powder and salt. Fold gently into egg mixture just until combined. Pour batter into prepared jelly roll pan and use a spatula to spread it evenly across the pan.
- Bake for 10-12 minutes or until light brown and edges start to pull away from sides of pan. Turn hot cake out, waxed paper side up, onto a lint free, clean kitchen towel that has been well dusted with confectioners’ sugar. Peel waxed paper away from cake, Starting on short side of cake, roll up cake tightly into the towel and allow to cool completely.
- Place metal mixing bowl and whisk attachment (or beaters for a hand mixer) into the freezer for 10 minutes.
- Place heavy cream into chilled bowl and whip on high speed until soft peaks have been formed. With mixer still running on high speed, lightly sprinkle sugar into cream and continue mixing on high for 2 minutes, or until light and fluffy.
- Unroll cake from towel and use a spatula to spread whipped cream evenly over the cake. Use an offset spatula or knife to apply jam in an even layer on top of whipped cream. Roll up the cake again and refrigerate for 2 hours before serving. Sprinkle with confectioners’ sugar and garnish with blueberries and additional whipped cream, if desired.
Recipe adapted from Taste of Home