Blueberry Cream Cheese Roll

READY IN: 47mins
SERVES: 8-10




  • Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
  • gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
  • Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
  • add the hot water all at once and beat to a smooth batter.
  • Line a 15x10" jelly roll pan with wax paper and grease.
  • Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
  • Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
  • Beginning at short end, roll the cake and towel together into a firm roll.
  • cool on a rack while you prepare the filling.
  • in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
  • in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
  • place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
  • cook over medium heat until thick, stirring constantly.
  • Remove from the heat and stir in the butter, lemon juice and mace.
  • Carefully fold in the blueberries.chill.
  • carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
  • Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
  • place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
  • cut into 1" slices and serve.