LEMON-BLUEBERRY CREAM CHEESE CAKE ROLL 23 AUGUST 2022
While watching another Preppy Kitchen episode, my attention was caught by a LEMON CAKE. Of course, I would have to buy two new tools for this . . .
Cake pan strips . . .	. . . and a zester . . .
Then I started thinking . . . lemon & blueberries, which are still on BOGO at Publix. and do I REALLY feel like making a two-layer cake again? The answer? Make the cake & filling from the STRAWBERRY CREAM CHEESE CAKE ROLL, but use blueberries instead. So . . . once we finish the 3-INGREDIENT KEY LIME PIE I made on Sunday, I plan to make this . . . . . . and I do believe it will be easier to roll up blueberries than all those strawberry slices were. My mixing station, with new grater and the glove . . . . . . that is supposed to keep me from grating bits of myself into the mix. Good thing, too, as the first thing I did was grate the glove. Yes, at 73 years of age, I've never grated anything, but you can still teach an oldish dog newish tricks! Everything looked pretty much the same as when I made the Strawberry Cream Cheese Cake Roll, so I didn't take pics. I did, however, add one teaspoon of lemon zest to the cake recipe. Mixing for the filling/frosting (the granulated sugar was already in the bowl; why I thought I'd need the powdered sugar is anyone's guess, but I did end up using some anyway). In place of two tablespoons of vanilla extract, I added two tablespoons of lemon juice and one teaspoon of zest, as well as a few drops of yellow food coloring. There must be a secret to unrolling a roll cake that no one's shared, as this one cracked just as the two Strawberry Roll Cakes did. And it didn't want to come off the parchment paper, either. Even after 30 minutes in the fridge, it was still warm. Should I leave it in the fridge to cool off even more? Did I bake it too long and it was too dry to roll? If anyone has suggestions, please let me know. Anyway, I was able to cover it all up with filling (that I think I made a leetle too yellow) . . . . . . I tossed on the blueberries, and I rolled 'er up . . . Looks kinda like a submarine sandwich, doesn't it. Allrightythen, slather on the rest of the frosting and add blueberries on top . . . . . . in case the blueberries oozing out the sides don't give a hint what's inside. I refrigerated the cake, covered with plastic wrap, for several hours . . . . . . because Neal reminded me how much easier the Strawberry Roll Cake had been to cut AND how much better the frosting tasted. It is, despite appearances, delicious!
RECIPE AS I REVISED IT . . . REMEMBER TO . . . * Double the amount of filling to use half as frosting * Keep back some blueberries for decorating the top
PAT CRANMER: Perfect combo - blueberries & lemon! Who cares what it looks like - as long as it's yummy! Great job. AD: I'm a bit OCD about the looks of what I make; it's a real challenge, and a learning experience. Good thing my FAILURES at least taste good, tho. BOB ANDERSON: It DOES look delicious! JACKIE McGUINNESS in England: It looks very tasty, I have never made a roll cake so have no suggestions. My mum would have said, "Close your eyes and savour the taste." AD: Your Mum was a wise woman.

TRY THE LEMON ICE CREAM PIE HERE