Can I make the swirl roll ahead of time?

Yes, you can prepare the Lemon Blueberry Cheesecake Swirl Roll a day ahead. Wrap it tightly and refrigerate. The flavors deepen overnight.

Can I use frozen blueberries for the compote?

Absolutely. Frozen blueberries work great in this Lemon Blueberry Cheesecake Swirl Roll . Just simmer them long enough to reduce the liquid and create a thick swirl.

How do I keep the sponge from cracking?

Roll the sponge in a towel while it’s warm and pliable. This helps shape your Lemon Blueberry Cheesecake Swirl Roll smoothly without cracks.

What type of cream cheese should I use?

Use full-fat block-style cream cheese for the best texture and stability in the Lemon Blueberry Cheesecake Swirl Roll filling.

Lemon Blueberry Cheesecake Swirl Roll Creamyrecipeslolyta

Name: Irresistible Lemon Blueberry Cheesecake Swirl Roll Recipe for Any Occasion
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 3/4 cup granulated sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; ; 6 oz cream cheese, softened; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 3/4 cup heavy cream, whipped; ; 1 1/2 cups blueberries (fresh or frozen); 1/4 cup sugar; 1 teaspoon lemon juice

Description

Lemon Blueberry Cheesecake Swirl Roll is a vibrant dessert made with fluffy lemon sponge, creamy cheesecake filling, and ribbons of blueberry compote. It’s a stunning treat for summer gatherings.

Ingredients

Scale

FOR THE LEMON SPONGE:

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

FOR THE CHEESECAKE FILLING:

6 oz cream cheese, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

3/4 cup heavy cream, whipped

FOR THE BLUEBERRY SWIRL:

1 1/2 cups blueberries (fresh or frozen)

1/4 cup sugar

1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. Whisk flour, baking powder, and salt in a small bowl. Set aside.

3. Beat eggs and sugar until thick and pale. Add lemon juice, zest, and vanilla.

4. Gently fold in dry ingredients. Pour into the prepared pan and spread evenly.

5. Bake for 10–12 minutes until springy. Invert onto a clean towel dusted with powdered sugar. Roll gently with towel and cool.

6. Simmer blueberries, sugar, and lemon juice for 5–7 minutes until thick. Let cool.

7. Whip cream cheese, powdered sugar, and vanilla. Fold in whipped cream.

8. Unroll cooled cake, spread cheesecake filling, and swirl blueberry compote over it.

9. Roll up tightly, seam-side down. Chill at least 1 hour before serving.

Notes

Use fresh lemon zest for brighter citrus flavor.

Cool the blueberry swirl completely before adding to prevent sogginess.

This Lemon Blueberry Cheesecake Swirl Roll keeps well for 2–3 days in the refrigerator.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 24g
Sodium: 85mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg

Keywords: lemon blueberry cheesecake swirl roll, lemon cake roll, blueberry cream roll, cheesecake dessert, lemon blueberry roll cake