Why You’ll Love This Recipe

This Lemon Blueberry Sponge Cake Roll is as much a treat for the eyes as it is for the palate. The sponge cake is light and airy, while the lemon adds a refreshing zesty kick that’s perfectly complemented by juicy blueberries. With whipped cream inside, the cake roll has a smooth, creamy texture that pairs beautifully with the fruit. It’s an elegant dessert that’s easy to make and ideal for spring and summer gatherings, but can be enjoyed year-round.

Ingredients

4 large eggs
3/4 cup granulated sugar
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
1 cup fresh blueberries
1/4 cup lemon juice
1 cup heavy cream
1/2 cup confectioners’ sugar
1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale.
Sift Dry Ingredients: Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, followed by the lemon zest.
Spread the Batter: Pour the batter into the prepared jelly roll pan and spread it evenly. Sprinkle fresh blueberries on top.
Bake the Cake: Bake for 12-15 minutes, or until the cake springs back when touched.
Roll the Cake: As soon as the cake is done, turn it out onto a clean kitchen towel dusted with confectioners’ sugar. Roll up the cake and towel together to prevent cracking, and allow it to cool on a wire rack.

Prepare the Filling:

Unroll and Add Lemon Juice: Once the cake has cooled, unroll it, remove the towel, and drizzle lemon juice evenly over the cake.
Whip the Cream: In a separate bowl, whip the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form.
Spread the Whipped Cream: Spread the whipped cream evenly over the unrolled cake.
Re-roll the Cake: Gently re-roll the cake, this time without the towel, to form the roll.

Chill and Serve:

Chill: Place the rolled cake in the refrigerator for at least an hour before serving to allow the flavors to meld and the texture to set.
Garnish: Before serving, dust the top with powdered sugar and garnish with additional blueberries and lemon zest.

Servings and Timing

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes (plus chilling time)

Variations

Berry Blend: If you want to switch up the flavors, try using a mix of fresh berries (such as strawberries or raspberries) instead of just blueberries.
Lemon Curd: For an extra burst of lemon flavor, add a thin layer of lemon curd along with the whipped cream inside the roll.
Gluten-Free Version: To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store the cake roll in the refrigerator, covered, for up to 3 days. The cake will stay fresh and maintain its creamy texture when properly stored.

Serving Tip

For the best texture and flavor, serve this cake chilled. The combination of the soft cake, creamy filling, and fresh fruit is refreshing and perfect for a light dessert.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time and chilled overnight. It’s even better the next day once the flavors have had time to develop.

Can I use frozen blueberries instead of fresh?

You can use frozen blueberries, but make sure to thaw and drain them well to avoid excess moisture in the cake.

How can I prevent the cake from cracking when I roll it?

To prevent cracking, make sure to roll the cake while it’s still warm and use a clean kitchen towel. Be gentle when rolling and unrolling the cake, and avoid overbaking it.

How can I adjust the sweetness?

If you prefer a sweeter filling, you can add more powdered sugar to the whipped cream or increase the amount of sugar in the cake batter.

Conclusion

This Lemon Blueberry Sponge Cake Roll is a showstopper dessert that is as delicious as it is beautiful. The perfect combination of light sponge cake, tangy lemon, and fresh blueberries creates a refreshing treat that’s ideal for any occasion. Whether you’re serving it at a dinner party, holiday gathering, or simply enjoying a slice with your afternoon tea, this dessert is sure to impress. Enjoy the zesty, fruity flavors and the smooth, creamy filling in every bite!

Lemon Blueberry Sponge Cake Roll: A Zesty, Fruity Delight

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This Lemon Blueberry Sponge Cake Roll is the perfect balance of fresh, vibrant flavors wrapped in a light, fluffy sponge cake. The tangy lemon and sweet blueberries create a refreshing combination that will delight your taste buds.

Author: Amy
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes (plus chilling time)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cake:
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar together until thick and pale.
- Sift together the flour, baking powder, and salt, and gently fold them into the egg mixture, followed by the lemon zest.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle fresh blueberries on top.
- Bake for 12-15 minutes, or until the cake springs back when touched. Turn out onto a towel dusted with powdered sugar, then roll it up with the towel and let it cool.
Prepare the Filling:
- Unroll the cooled cake and drizzle with lemon juice.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the cake.
- Gently re-roll the cake without the towel to form the roll.
Chill and Serve:
- Refrigerate the cake roll for at least an hour to set.
- Before serving, dust with powdered sugar and garnish with fresh blueberries and lemon zest.