Huckleberry Cream Cheese Roll

Foraging around the woods on our friend's property, we came across some huckleberries. This cream cheese roll is what I did with the huckleberries to showcase the delicate flavor. Judging by how fast it all disappeared I'd say it's a success...

For the cake:
3 eggs;
1 C. white sugar
1/3 C. Sour Cream;
1 t. lemon juice
3/4 c. flour
1 t. baking powder
1/2 tsp. salt

1. Beat the eggs, lemon juice and sour cream together until fluffy. Sift together the dry ingredients, gradually add to the egg mixture. Beat to incorporate. This will make a thin batter. Pour the batter in a sheet pan. Bake in a preheated 425F oven for 12 minutes. Remove immediately.

2. Carefully separate cake from the pan with a thin cake decorating blade or other instrument. Place a piece of wax paper on top of the cake and flip the sheet pan to release the cake.

3. Roll up the wax paper to a loose roll. Let set until cool.

For the filling:
1 pack of cream cheese;
1 stick of butter;
Huckleberry syrup (cook 1 C. huckleberry with 1/2 C. of sugar until the berries softens and release its juice)
Beat all ingredients together until smooth.

Assemble:
Unroll the cake roll, spread the filling evenly on top. Roll the cake up carefully. Frost the extra fillings on top of the cake. Serve.
Option: You can dust some powdered sugar on top. In this case, the cake was gone before I had a chance to do that. Thus it doesn't have powdered sugar on it...