• Blackberry Filling:
• 1 pint blackberries
• 1/2 C. granulated sugar
• 1 tsp. grated lemon rind
• 2 tsp. fresh lemon juice
• Jelly Roll:
• 1/4 C. confectioners sugar
• 1 C. all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 eggs
• 3/4 C. granulated sugar
• 2 tsp. grated lemon rind
• 1/4 C. fresh lemon juice
• 1 tsp. vanilla

Prepare filling: Combine blackberries, sugar and lemon rind and juice in a saucepan. Heat over medium heat 5 to 7 minutes until berries have released their liquid and can easily be broken apart with a spoon. Set aside to cool. Prepare Jelly Roll: Heat oven to 375 degrees. Coat a 15 x 10x 11/2 inch jell roll pan with butter. Line with waxed paper; coat the paper with butter or non stick spray. Dust kitchen towel with 2 Tbs. of confectioners sugar. Whisk flour, baking powder, and salt in a small bowl. In a medium sized bowl beat eggs for about 5 minutes until thick and lemon colored. Gradually add granulated sugar until well blended. Beat in lemon rind and juice and vanilla. Gently fold in flour mixture until well combined. Scrape batter onto prepared pan, spreading evenly. Bake 375 degree oven for 12-15 minutes until top springs back when lightly touched. Immediately invert cake onto cloth dusted with confectioners sugar. Remove paper; roll up cloth and cake together from a long side. Cool completely on a rack. Unroll and spread blackberry filling evenly. Re-roll from long side. Dust with confectioners sugar lightly.