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5 from 2 votes

Blueberry Elderberry Cake Roll - It's Luscious!

Blueberry Elderberry Cake Roll - It's Luscious! Perfect for summer guest entertaining and let's indulge in a lovely slice or two!
Author: Kim Lange


Cake Layer

  • 5 large eggs room temp
  • ¾ cup granulated sugar
  • ¾ cup all-purpose flour
  • ½ tsp baking powder

Blueberry Elderberry Preserve Layer

  • 1/2 jar or 4.5 oz of Blueberry Elderberry Preserves

Blueberry Elderberry Cheesecake Filling Layer

  • 8 ounces cream cheese softened
  • 1 1/4 cup whipped cream or Cool Whip thawed
  • 1/2 cup powdered sugar
  • ½ teaspoon vanilla
  • 1/2 jar or 4.5 oz of Blueberry Elderberry Preserves
  • Blueberries can be added in if you want

Whipped Cream & Blueberry Layer

  • 2 cups whipped cream or Cool Whip
  • Blueberries for garnish
  • Powdered sugar for garnish



  • Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Prepare a jelly roll pan (15x10x1 inch) and cover with parchment paper and set aside. Do not use grease, it will make the cake stick to the pan.
  • Lay a tea towel on a flat work surface and sprinkle well with powdered sugar and set aside.
  • In a bowl, whisk together the flour and baking powder, set aside.

Cake Layer

  • In mixing bowl, add 5 eggs to the bowl and using mixer, beat on high speed 1 min, or until foamy. Gradually add sugar and beat on high 7 min. It will become thick, fluffy and be tripled in volume.
  • Sift whisked flour and baking powder into wet batter one third at a time, folding to incorporate between each addition and scraping from the bottom to make sure you get the flour pockets. Stop mixing when you no longer see streaks of flour. Make sure you are folding and not beating.
  • Transfer to lined baking sheet and bake immediately at 350˚F for 13-15 min or until top is golden. As soon as the cake is removed from the oven, loosen the edges of the cake from the pan with a knife. Carefully and quickly invert the sheet pan (long edge of the pan facing you) and cake onto the linen. Carefully peel off the parchment paper. While the cake is still warm, roll the cake and linen, narrow end to narrow end, into a tight spiral. Cool on a rack, in the linen, until the cake is room temperature.

Blueberry Elderberry Cheesecake Filling Layer

  • Beat cream cheese with preserves, powdered sugar and vanilla until smooth. Mix in whipped cream until creamy.
  • Refrigerate until cake has cooled completely and ready to fill.


  • Unroll the cake and spread the preserves all over the cake ½-inch from the edges. (Microwave preserves 20 - 40 seconds to make spreadable if needed, otherwise you might tear the cake. Apply the filling evenly over the preserves.
  • Roll the cake back up and place seam side down on a platter. (Some of the filling will come out of the sides while rolling. Just discard whatever comes out.)
  • Spread the whipped cream over the cake loaf and add blueberries to the top either before you serve it or let it sit in the fridge at least one hour before serving. Sprinkle with powdered sugar and slice away!
  • Cover loosely with plastic wrap for leftovers.


Can also dust with powdered sugar, garnish with blueberries and serve. Cover with plastic wrap and place in the fridge for at least an hour before serving.