Best 4 Blackberry Roll Recipes

BLACKBERRY LEMON CAKE ROLL (VIDEO)

Steps:

• Preheat oven to 350˚F. Line the bottom of an 18x13 baking sheet with parchment paper (do not grease).
• Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy. Gradually add sugar and beat on high 7 min. It will be thick, fluffy and tripled in volume**
• Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour.
• Transfer to lined baking sheet and bake right away at 350˚F for 13-15 min (mine took 15 min) or until top is golden. Remove from oven and right away run a thin edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot***, invert cake face down onto a clean, dry linen towel, remove parchment paper then roll cake into the towel. Let cool to room temp (30 min - 1hr) in a draft free room.
• Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice), stir to dissolve sugar and set aside.
• In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 min or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into cream with mixer on low, just until incorporated.
• Carefully Unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup. Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it the first time. Slice off the edges if desired and dust generously with powdered sugar.
• For the topping, beat together 3/4 cup heavy cream with 1 Tbsp powdered sugar for 2 min on high speed until fluffy and spreadable. Transfer to a large piping bag with a large open star tip and pipe 6 flowers over the top, placing a fresh blackberry and lemon triangle into the center of each one.

BLACKBERRY ROLL

Steps:

• Preheat oven to 350F and grease a baking pan.
• Sift flour, baking powder and salt together into a large bowl; cut in butter and add enough ice water to make a stiff dough.
• Let stand for a few minutes to rest.
• Clean berries and cover with sugar.
• Roll dough thinly on a floured board into an oblong sheet.
• Spread berries over dough and roll as a jelly.
• Place in prepared pan and bake for 30 minutes.
• Mix the butter and sugar together; baste the roll and replace roll in oven.
• Continue basting every five minutes while the roll continues to bake an additional 30 minutes.
• Serve from the dish in which it was baked, sprinkled lightly with confectioners' sugar.

BLACKBERRY ROLL

Steps:

• Combine flour, 1 teaspoons salt, baking powder and 1 tsp.sugar.
• Cut in shortening.
• Add milk and mix well.
• Turn dough on a lightly floured board and knead.
• Roll to a thickness of 1/3 inch.
• Brush with melted butter.
• Sprinkle with 3 cups of berries, 1/2 cup sugar and the cinnamon.
• Roll the dough like a jelly roll.
• Place in a large, well oiled 13x9 inch baking pan.
• Surround with remainder of berries and sugar.
• Bake at 425 degrees for about 30 minutes.
• Slice and serve with sauce from the pan and topped with whipped cream.

BIG BLACKBERRY JELLY ROLL

Steps:

• Heat the oven to 400°F. Grease a 15 x 10 x 1-inch jelly-roll pan with nonstick spray and line it with parchment paper. Grease again and flour the paper.
• In a large bowl, beat the eggs, baking powder, and salt with an electric mixer on high speed until foamy. Gradually add the granulated sugar, beating until the mixture is thick and lemon colored. Fold in the flour with a rubber spatula and spread the batter into the prepared pan using an offset spatula. Bake for 10 to 12 minutes or until golden.
• Sift confectioners' sugar into a 15 x 10-inch rectangle on a clean dish towel. When the cake is done, immediately loosen the sides of the cake and turn it out onto the sugar. Peel off the paper. Starting at the narrow end, roll up the cake and towel together. Transfer to a wire rack, seam side down, and let cool for about 10 minutes.
• Very carefully unroll the cake and remove the towel. Spread the cake with the jam and re-roll. Transfer to a serving plate, seam side down, slice, and serve.