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Lemon Blueberry Sponge Cake Roll

A light and fluffy sponge cake filled with fresh blueberries and zesty lemon flavor, rolled into a delightful dessert.

Ingredients

Scale

For the Crust:

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon 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 10×15-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, mixing well.
  3. Sift flour, baking powder, and salt together, then gently fold into the egg mixture until just combined.
  4. Pour batter into the prepared pan, spreading evenly. Sprinkle blueberries on top.
  5. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  6. Remove from oven and let cool for 5 minutes. Dust a clean kitchen towel with powdered sugar, then invert the cake onto it.
  7. Carefully peel off the parchment paper. Roll the cake up in the towel, starting from the short end. Let cool completely.
  8. Unroll the cake, spread whipped cream evenly over the surface, then re-roll without the towel.
  9. Chill for at least 1 hour before slicing. Dust with powdered sugar before serving.

Notes

You can customize the seasonings to taste.

  • Author: Trusted Blog