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The roll cake, a dessert that has charmed many across the globe, is a delightful combination of sponge cake and a creamy filling, expertly rolled into a log shape. This dessert is loved for its versatility, allowing for a plethora of flavor combinations and fillings, making it a staple in various cultures. From the delicate Swiss roll to the rich Japanese cake roll, the concept resonates with bakers and dessert enthusiasts alike.

Delicious Blueberry Roll Cake

Indulge your sweet tooth with this delicious blueberry roll cake recipe! This delightful dessert features a light and fluffy sponge cake, filled with rich cream and bursting with fresh blueberries. Perfect for gatherings or an afternoon treat, this cake is not only a feast for the eyes but also a guilt-free pleasure loaded with healthy antioxidants. Click through to discover the step-by-step guide and impress your family and friends with your baking skills!
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Ingredients
  

For the Cake:

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ cup milk

1 cup fresh blueberries (plus extra for garnish)

For the Cream Filling:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the Blueberry Sauce:

1 cup fresh blueberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

1 tablespoon water

Instructions
 

Prepare the Cake Batter:

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

      - In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Stir in the vanilla extract.

        - In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the egg mixture, alternating with the milk. Mix until just combined.

          Bake the Cake:

            - Gently fold in the fresh blueberries into the batter. Pour the batter evenly into the prepared jelly roll pan.

              - Bake in the preheated oven for 12-15 minutes or until the cake is golden brown and springs back when touched.

                Roll the Cake:

                  - Once baked, remove the cake from the oven and let it cool for about 5 minutes. Place a clean kitchen towel on your counter and dust it with powdered sugar.

                    - Carefully invert the warm cake onto the towel. Peel off the parchment paper and roll the cake tightly, starting from one short side, while still warm. Let it cool completely while wrapped in the towel.

                      Prepare the Cream Filling:

                        - In a clean mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form.

                          Assemble the Roll Cake:

                            - Once the cake has cooled completely, unroll it gently. Spread the whipped cream evenly over the surface.

                              - Roll the cake back up (without the towel this time) and place seam-side down on a serving platter.

                                Make the Blueberry Sauce:

                                  - In a small saucepan, combine the fresh blueberries, sugar, lemon juice, and water. Bring to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the blueberries have burst and the sauce has thickened slightly. Remove from heat and let cool.

                                    Serve:

                                      - Slice the roll cake into generous portions and drizzle with the blueberry sauce. Garnish with additional fresh blueberries if desired, and serve immediately.

                                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices