Lemon Blueberry Sponge Cake Roll Recipe
A delightful Lemon Blueberry Sponge Cake Roll, perfect for a light dessert or afternoon treat. This recipe combines the tangy zest of lemon with sweet blueberries in a fluffy sponge cake.
Ingredients
Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Zest of 1 lemon
- 1 cup fresh blueberries
Filling
- 1/4 cup lemon juice
- 1 cup heavy cream
- 1/2 cup confectioners’ sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale.
- Whisk flour, baking powder, and salt. Fold into the egg mixture along with lemon zest.
- Spread evenly in the prepared pan. Sprinkle blueberries on top.
- Bake for 12-15 minutes or until the cake springs back when touched.
- Invert onto a clean towel dusted with confectioners’ sugar. Roll up cake and towel together, cool on a wire rack.
- Unroll, remove the towel, and sprinkle lemon juice over the cake.
- Whip cream with confectioners’ sugar and vanilla until stiff peaks form. Spread over the cake.
- Reroll without the towel. Chill before serving, dust with confectioners’ sugar, and garnish with more blueberries and lemon zest.
Notes
For a more intense lemon flavor, add lemon extract to the cake batter.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Sodium: 80mg