Delicious Blackberry Lemon Cake Roll Recipe


Indulge in the refreshing flavors of a Blackberry Lemon Cake Roll, a delightful dessert that perfectly balances tart lemon and sweet blackberry. This light, airy sponge cake rolled with a luscious blackberry jam filling is an ideal treat for any occasion, from casual family gatherings to elegant dinner parties.

Overview of the Recipe

The Blackberry Lemon Cake Roll combines a fluffy sponge cake infused with zesty lemon and filled with rich blackberry jam. It’s a simple yet elegant dessert that captures the essence of summer fruits in every bite. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding to make.

History and Origin

The cake roll, also known as a Swiss roll or jelly roll, has a long history dating back to 19th century Europe. Its origins are somewhat unclear, with various countries claiming to have invented it. The concept of a rolled sponge cake filled with jam or cream quickly gained popularity across Europe and eventually made its way to America. This version, featuring blackberry and lemon, brings a fresh twist to the classic dessert, reflecting modern tastes and the abundance of summer berries.



  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk, room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract


  • 1/2 cup blackberry jam


  • Powdered sugar for dusting


  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  2. Beat the Eggs: In a large bowl, beat the eggs on high speed for about 5 minutes, or until thick and pale yellow. Gradually add the sugar, beating until well combined.
  3. Prepare Dry Ingredients: Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  4. Add Wet Ingredients: Add the buttermilk, lemon zest, and vanilla extract, gently folding until the batter is smooth.
  5. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  6. Prepare Rolling Surface: While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
  7. Roll the Cake: Once the cake is done, immediately turn it out onto the towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Cool completely on a wire rack.
  8. Fill the Cake: Unroll the cooled cake and spread evenly with blackberry jam. Re-roll the cake (without the towel) and place seam-side down on a serving platter.
  9. Serve: Dust with powdered sugar before serving.

Prep Time:

20 minutes

Cooking Time:

12 minutes

Total Time:

32 minutes


10 servings


220 kcal per serving

Pairing and Serving Suggestions

This Blackberry Lemon Cake Roll pairs beautifully with a variety of beverages. For a refreshing option, serve it with iced tea or lemonade. For a more indulgent pairing, consider a cup of coffee or a herbal tea with floral notes. Garnish the serving platter with fresh blackberries and lemon slices to enhance the presentation.

Variations of the Recipe

  • Mixed Berry Roll: Use a combination of blackberry, raspberry, and blueberry jams for a mixed berry version.
  • Citrus Twist: Add a layer of lemon curd alongside the blackberry jam for an extra citrusy punch.
  • Cream Cheese Filling: Mix blackberry jam with softened cream cheese for a richer filling.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Health Benefits

  • Blackberries: Rich in antioxidants, vitamins C and K, and dietary fiber, blackberries offer numerous health benefits including improved immune function and digestion.
  • Lemon: High in vitamin C, lemon supports immune health and aids in digestion.
  • Eggs: Provide high-quality protein and essential nutrients like vitamin D and choline.
  • Buttermilk: Low in fat and a good source of calcium and probiotics, beneficial for bone health and digestion.


  • Ensure the eggs and buttermilk are at room temperature to achieve the best volume and texture in the cake.
  • Roll the cake while it’s still warm to prevent cracking.
  • Cool the cake completely before unrolling and spreading the jam to avoid melting the filling.


Can I use fresh blackberries instead of jam?

Yes, you can use fresh blackberries. Simply mash them with a bit of sugar to create a spreadable consistency.

How do I store the cake roll?

Wrap the cake roll in plastic wrap and store it in the refrigerator for up to 3 days.

Can I freeze the cake roll?

Yes, you can freeze the cake roll. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.

What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet of similar dimensions. Adjust the baking time if necessary.


The Blackberry Lemon Cake Roll is a delightful and visually appealing dessert that combines the tartness of lemon with the sweetness of blackberry. Its light and airy texture, paired with a rich filling, makes it a perfect treat for any occasion. With straightforward instructions and the flexibility to adapt the recipe to your taste, this cake roll is sure to become a favorite in your dessert repertoire. Enjoy the burst of summer flavors in every bite!

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