Blueberry Cake Roll

Cake:
3/4 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
3/4 cup sugar
1 teaspoon vanilla
Confectioners Sugar

Sift together flour, baking powder and salt, set aside. Beat eggs on highest speed of mixer until thick and lemon colored. Add sugar a little at a time, beating well after each addition. Beat until thick and fluffy. Add vanilla. Gradually fold in flour mixture until smooth.

Grease the bottom on 15 x 10-inch jellyroll pan lined with wax paper. Butter paper and sides; dust with additional flour. Spread batter evenly in prepared pan.

Bake in a preheated 400F oven for 8-10 minutes. Sprinkle kitchen towel with confectioner's sugar. Remove cake from oven, immediately loosen the edges and turn out on prepared towel. Peel off wax paper. Roll up cake in towel, starting with the narrow end. Let stand 20 minutes.

Filling:
3 ounces cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla
2 cups fresh NC blueberries

With electric mixer mix the cream cheese, powdered sugar and vanilla to make the filling. Unroll cake and spread the filling mixture on the cake. Sprinkle with blueberries. Roll cake again without the towel. Cover and refrigerate. Garnish with additional blueberries.

Source: North Carolina Blueberry Council