How to make Blueberry Roll Cake (AKA Swiss Roll)

If you’re a fan of light, fluffy cakes with a beautiful swirl of color, this Blueberry & Butterfly Pea Flower Roll Cake is a must-try! It has the soft, airy texture of a chiffon cake, infused with the delicate floral notes of butterfly pea flowers and the natural sweetness of blueberries. The contrast of the deep blue hue against the creamy whipped filling makes it as stunning as it is delicious.

Whether you’re making this for a special occasion or just treating yourself, this roll cake is surprisingly easy to make once you get the technique down. I’ll walk you through each step, plus some troubleshooting tips to make sure your cake rolls up beautifully without cracks!

Servings, Prep & Cook Time

• Servings: 8-10 slices
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour
• Total Time: ~1 hour 40 minutes

Ingredients

For the Cake:

• 1 cup all-purpose flour (sifted)
• 5 large eggs (separated)
• 1/2 cup granulated sugar (divided)
• 1/4 cup vegetable oil
• ¼ cup milk
• 1 tbsp/2 bags butterfly pea flower tea (steeped in hot milk)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp lemon juice
• 2 tbsp blueberry puree (blended fresh blueberries)
• Optional: blue food color

For the Whipped Cream Filling:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ½ tsp vanilla extract

Instructions

Step 1: Prepare the Butterfly Pea Flower Milk

1. Heat ¼ cup of milk until warm (not boiling).
2. Add 1 tbsp/2 bags of dried butterfly pea flowers and let it steep for 5-10 minutes.
3. Strain out the flowers, then let the milk cool to room temperature.

Step 2: Make the Cake Batter

1. Separate the eggs into two bowls—yolks in one, whites in another.
2. In the yolk bowl, whisk together egg yolks, ¼ cup sugar, vegetable oil, butterfly pea flower milk, and blueberry puree until smooth. Optional: add blue food color.
3. Sift in all-purpose flour, baking powder, and salt, then gently mix until combined.

Step 3: Whip the Egg Whites

1. Using a mixer, beat the egg whites until foamy. Add lemon juice to stabilize.
2. Gradually add the remaining ¼ cup sugar while whipping until stiff peaks form. The mixture should be glossy and hold its shape.

Step 4: Fold & Bake

1. Gently fold the whipped egg whites into the yolk mixture in three additions, using a spatula to avoid deflating the batter.
2. Line a 10×15-inch baking pan with parchment paper. Pour in the batter and spread evenly.
3. Tap the pan lightly on the counter to remove air bubbles.
4. Bake at 350°F (175°C) for 12-15 minutes, until the top is set and lightly golden.

Step 5: Roll the Cake While Warm

1. Once baked, immediately transfer the cake (with parchment paper) onto a clean towel.
2. While warm, carefully roll the cake from the short end into a log with the parchment paper still attached.
3. Let it cool in this rolled shape to prevent cracks later.

Step 6: Make the Whipped Cream

1. Using a hand mixer, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 7: Assemble the Roll Cake

1. Once the cake is completely cool, gently unroll it and peel off the parchment paper.
2. Spread an even layer of whipped cream over the cake. Optional: add fresh blueberries.
3. Carefully roll the cake back up without applying too much pressure.
4. Wrap in plastic wrap and refrigerate for 1 hour to help it hold its shape.

Step 8: Slice & Serve

1. Dust with powdered sugar, pipe whipped cream or top with fresh blueberries before serving.
2. Slice with a sharp knife and enjoy your beautiful, blue swirled roll cake!

Troubleshooting & Tips

✅ Why did my cake crack when rolling?

• Always roll the cake while it’s warm to prevent cracks.
• Be gentle when unrolling after cooling. If minor cracks appear, the whipped cream will help hide them.

✅ Why did my cake turn out dense?

• Overmixing the batter can deflate the egg whites, resulting in a dense cake.
• Make sure to fold the egg whites gently to keep the batter airy.

✅ How do I prevent the cake from sticking to the towel?

• Dust the towel with a light layer of powdered sugar before rolling.
• You can also use a clean sheet of parchment paper instead of a towel.

✅ Can I use frozen blueberries?

• Yes! Just thaw and drain them before blending into a puree.

✅ How do I store leftovers?

• Keep the cake wrapped in plastic wrap and store in the fridge for up to 3 days.

Final Thoughts

This Blueberry & Butterfly Pea Flower Roll Cake is a unique twist on the classic roll cake. The floral and fruity flavors pair perfectly, and the dreamy blue-purple color makes it a showstopper for any gathering. If you love light, fluffy cakes with a fun, natural pop of color, you’ll love this one!

Let me know if you try this recipe—I’d love to hear how it turned out for you! 💙

How to make Blueberry Roll Cake (AKA Swiss Roll)

Recipe by Jen H. DaoCourse: DessertCuisine: American, asianDifficulty: Medium

Servings

8-10

servings

Prep time

25

minutes

Cooking time

15

minutes

Ingredients

• For the Cake:

• 1 cup all-purpose flour (sifted)

• 5 large eggs (separated)

• 1/2 cup granulated sugar (divided)

• 1/4 cup vegetable oil

• ¼ cup milk

• 1 tbsp/2 bags butterfly pea flower tea (steeped in hot milk)

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp lemon juice

• 2 tbsp blueberry puree (blended fresh blueberries)

• Optional: blue food color

• For the Whipped Cream Filling:

• 1 cup heavy whipping cream

• ¼ cup powdered sugar

• ½ tsp vanilla extract

Directions

• Prepare the Butterfly Pea Flower Milk
  Heat ¼ cup of milk until warm (not boiling).
  
  Add 1 tbsp/2 bags of dried butterfly pea flowers and let it steep for 5-10 minutes.
  Strain out the flowers, then let the milk cool to room temperature.
• Make the Cake Batter
  Separate the eggs into two bowls—yolks in one, whites in another.
  
  In the yolk bowl, whisk together egg yolks, ¼ cup sugar, vegetable oil, butterfly pea flower milk, and blueberry puree until smooth. Optional: blue food color.
  
  Sift in all-purpose flour, baking powder, and salt, then gently mix until combined.
• Whip the Egg Whites
  Using a hand mixer, beat the egg whites until foamy. Add lemon juice to stabilize.
  
  Gradually add the remaining ¼ cup sugar while whipping until stiff peaks form. The mixture should be glossy and hold its shape.
• Fold & Bake
  Gently fold the whipped egg whites into the yolk mixture in three additions, using a spatula to avoid deflating the batter.
  
  Line a 10×15-inch baking pan with parchment paper. Pour in the batter and spread evenly.
  
  Tap the pan lightly on the counter to remove air bubbles. Bake at 350°F (175°C) for 12-15 minutes, until the top is set and lightly golden.
• Roll the Cake While Warm
  Once baked, immediately transfer the cake (with parchment paper) onto a clean towel.
  
  While warm, carefully roll the cake from the short end into a log with the parchment paper still attached.
  
  Let it cool in this rolled shape to prevent cracks later.
• Make the Whipped Cream
  Using a hand mixer, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Assemble the Roll Cake
  Once the cake is completely cool, gently unroll it and peel off the parchment paper.
  
  Spread an even layer of whipped cream over the cake.
  
  Carefully roll the cake back up without applying too much pressure. Wrap in plastic wrap and refrigerate for 1 hour to help it hold its shape.
• Slice & Serve
  Dust with powdered sugar, pipe whipped cream or top with fresh blueberries before serving.
  
  Slice with a sharp knife and enjoy your beautiful, blue swirled roll cake!

Recipe Video