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Lemon Blueberry Sponge Cake Roll

A light and fluffy 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
  • 1/4 cup fresh lemon juice
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh blueberries
  • 1 cup whipped cream
  • Powdered sugar for dusting

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, lemon zest, and lemon juice.
  3. Sift together flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
  4. Pour batter into prepared pan and spread evenly. Sprinkle blueberries over the top.
  5. Bake for 12-15 minutes until cake springs back when touched. Immediately turn onto a clean kitchen towel dusted with powdered sugar.
  6. Carefully peel off parchment paper. Roll cake up in the towel from the short end and let cool completely.
  7. Unroll cake, spread whipped cream evenly, then reroll without the towel. Dust with powdered sugar before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog