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Lemon Blueberry Sponge Cake Roll

A light and airy sponge cake roll filled with fresh blueberries and zesty lemon flavor in every slice.

Ingredients

Scale

For the Crust:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh blueberries
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tbsp lemon juice

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs and sugar until light and fluffy. Add vanilla and lemon zest.
  3. Sift together flour, baking powder, and salt. Gently fold into egg mixture.
  4. Spread batter evenly in prepared pan. Sprinkle blueberries evenly over the top.
  5. Bake for 12-15 minutes until cake springs back when touched.
  6. While warm, roll cake up in a clean kitchen towel dusted with powdered sugar. Cool completely.
  7. Whip cream with powdered sugar and lemon juice until stiff peaks form.
  8. Unroll cake, spread with whipped cream filling, then reroll without the towel.
  9. Chill for at least 1 hour before slicing.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog