If you’re ready to wow with something that looks as spectacular as it tastes, this Lemon Cake Roll with Blueberry Cream Cheese Frosting delivers every time. It’s a soft, lemony sponge cake wrapped around a vibrant blueberry cream cheese filling – equal parts fresh, fruity, aand downright stunning!

There’s something about a cake roll (also called a Swiss roll) that always feels a little bit magical, right? That tight swirl of cake and filling, the way each slice reveals a perfect spiral – cake rolls always look like they came from a fancy bakery, but you can absolutely pull it off at home. I have all the tips and tricks you need to make a perfect cake roll – and this one features my favorite spring and summer flavors!

The cake itself is light and airy, packed with fresh lemon zest and juice. Rather than dense and heavy, it’s a soft, pilable layer that rolls up beautifully while still holding its shape. And let’s talk about that filling! It’s a cream cheese frosting mixed with homemade blueberry puree, adding a delicious flavor and also turning the filling into gorgeous purple color.

So whether you’re baking for a spring brunch, summer picnic, or just want a dessert that screams sunshine, this lemon swiss roll is a go-to recipe that looks impressive but is easier than you think.

Ingredients and Substitutions

• Flour: Use all-purpose flour, or for a gluten-free version, you can use a 1:1 gluten-free all-purpose baking mix that contains xanthan gum.
• Baking Powder
• Salt
• Eggs: Make sure the eggs are at room temperature before using.
• Lemons: We’ll use both the lemon juice and the lemon zest, so start with fresh lemons.
• Sugar
• Vegetable Oil
• Confectioners’ Sugar
• Blueberries: Either fresh or frozen work; if using frozen blueberries, thaw and drain before cooking and skip the added water.
• Butter: Unsalted butter at cool room temperature (~65°F).
• Cream Cheese: Use full-fat brick-style cream cheese at cool room tmeperature (~65°F).

How to Make a Lemon Cake Roll

1. Make the Cake: Beat the eggs, lemon juice, and lemon zest using an electric mixer until pale in color and frothy. Add the oil and slowly pour in the sugar. Fold in the rest of the dry ingredients.

2. Bake the Cake: Spread evenly in a jelly roll pan and bake until springy to the touch.

3. Roll While Hot: Immediately invert the cake onto a towel dusted with powdered sugar and roll the cake up in the towel as tight as you can. Allow the cake to cool completely in the towel wrap.

4. Cook the Blueberries: In a saucepan, cook the blueberries, lemon juice, and water until the blueberries start to burst. Strain through a mesh sieve, pushing through all the juices, and cool to room temperature.

5. Make the Filling: Beat the butter and cream cheese until smooth. Slowly add in the confectioners’ sugar and blueberry puree, continuing to beat until the final frosting is smooth and thick.

6. Assemble: Gently unroll the cake and remove the towel. Spread the filling evenly over the cake, then re-roll carefully.

7. Chill and Serve: Refrigerate before slicing to set the filling and make clean slices.

Why Cake Rolls Crack – And How To Prevent It

Cake rolls can be a little intimidating, especially if you’ve ever had one crack right down the middle when rolling. But once you understand the science behind what causes those cracks—and how to prevent them, it becomes a lot easier to bake with confidence.

One of the most important factors in a successful roll is timing. The sponge cake used in a jelly roll is thin and delicate by design. That structure gives it the flexibility to roll up tightly, but it’s also quick to dry out. As the cake cools, moisture starts to evaporate, and the cake becomes less flexible. If you wait too long to roll it, the outer edges begin to set, which increases the chances of a crack. This is why most recipes, mine included, call for rolling the cake while it’s still hot. The residual steam keeps the sponge soft and bendable, locking in that flexibility as it cools into shape.

You may also notice that the cake recipe looks a little different than most: there’s only 1 tablespoon of oil! This minimal fat batter is the secret to a successful cake roll. Why? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

The cake used to make a cake roll is made with minimal fat because fat softens the structure of a cake, making it more likely to crack. The elasticity of the cake comes from the whipped eggs, which create a light and flexible structure, springy enough to roll without tearing apart.

In fact, those whipped eggs do the heavy lifting here. When beaten properly, they form a stable foam that gives the cake its volume and bounce. Add too much fat, and that foam loses strength, resulting in a denser crumb that’s prone to breaking. So while it might seem strange to bake a cake with so little fat, in this case, it’s exactly what makes the cake roll work.

Tips and Tricks for the Best Lemon Cake Roll

1. Use the Right Pan: Use a 12×17-inch jelly roll pan to bake the cake. Using a larger or smaller pan will make the cake too thick or thin to roll properly.
2. Line with Parchment: Don’t skip this step – it’s essential for easy release and rolling! Just peel the parchment paper off the baked cake before rolling it up.
3. Don’t Overbake!: A dry cake is much more likely to crack.
4. Roll Quickly: As soon as the cake comes out of the oven, flip it onto the kitchen towel and immediately roll it up while still hot.
5. Frosting Ideas: While I love this cake with the blueberry cream cheese filling, other frosting ideas that work well include coconut cream cheese frosting, lemon buttercream, orange cream cheese frosting, cherry buttercream, blackberry buttercream, or whipped cream frosting.
6. Storage: Because of the cream cheese filling, the cake should be stored in the refrigerator for up to 5 days or can be frozen for up to 3 months.
7. Recommended Tools: 12×17 Jelly Roll Pan | Stand Mixer | Microplane Zester | Citrus Juicer | Offset Spatula | Mesh Sieve | Serrated Knife

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