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Blueberry Roulade


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Rate this recipe 4.2/5 (24 Votes)


  • For the sheet cake:
  • 3/4 cup (3 ounces) unbleached all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, at room temperature
  • 3/4 cup (5 1/4 ounces) sugar
  • 1 tsp vanilla extract
  • For the filling:
  • 1/2 cup (about 6 ounces) blueberry preserves
  • 1 cup (8 ounces) heavy cream
  • 1 tbs confectioners' sugar
  • 1 cup fresh blueberries



Step 1

Preheat oven to 400°. Line the bottom of a 10-by-15-inch jelly roll pan with parchment paper. [I used an 11-by-17-inch pan because it's what I already have, but you must reduce the baking time by 2 to 3 minutes.]

In a small bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the eggs using the wire whisk attachment until foamy. Sprinkle in the sugar gradually, beating all the while, and continue beating until the batter is very thick and light lemon in color, 3 to 8 minutes. The batter will have doubled in volume. When the batter is sufficiently aerated it should fall from the beaters in a thick ribbon and mound on top of the remaining batter in the bowl temporarily, before being reabsorbed. Just before you stop beating the batter, add the vanilla.

Gently fold in the flour mixture, using a rubber spatula or whisk. Spread the batter evenly into the prepared pan.

Bake the cake for 12 to 14 minutes, until it's golden brown and springy to the touch. Remove the cake from the oven and invert it onto a (non-terry) dish towel that's been lightly sprinkled with confectioners' sugar. Peel off the paper, and using a knife or pizza wheel, trim the crust edges of the cake, if necessary. Starting with a short end, roll the cake and towel together into a log, and cool completely on a wire rack. Yes, it will cool while wrapped inside a towel, and fairly quickly too.

Just before serving, unroll the cake. Using the wire whisk attachment, beat the cream with the confectioners' sugar until it holds stiff peaks.

Spread the jam on top of the cake, going all the way to the edges. Repeat with the whipped cream. Sprinkle the blueberries on top of the whipped cream. Re-roll the cake, without the towel this time, finishing with the seam side down. Slice the ends off for a better look. Sprinkle with confectioners' sugar or pipe more whipped cream on top

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