Lemon Blueberry Sponge Cake Roll
A delightful sponge cake roll filled with a creamy lemon cream cheese filling and fresh blueberries. This dessert is perfect for any occasion and is sure to impress!
Ingredients
Cake
- 4 large eggs
- 0.75 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Filling
- Powdered sugar (for dusting towel and rolling)
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 teaspoon lemon juice
- 0.5 cup heavy whipping cream
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Prepare a 10x15-inch jelly roll pan.
- Beat eggs and sugar until pale and thick. Stir in lemon zest and vanilla extract.
- Whisk flour, baking powder, and salt. Fold into the egg mixture.
- Pour batter into the pan and bake for 10–12 minutes.
- Dust a towel with powdered sugar, turn cake onto it, peel off parchment, and roll up while warm. Cool completely.
- Beat cream cheese, powdered sugar, and lemon juice until smooth. Fold in whipped cream and blueberries.
- Unroll cake, spread filling evenly, and roll back up. Trim the ends.
- Wrap in plastic wrap and chill for at least an hour. Dust with powdered sugar or garnish before serving.
Notes
For a more intense lemon flavor, add a teaspoon of lemon extract to the cake batter.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Sodium: 100mg