Oh, let me tell you about the joy of baking a lemon blueberry sponge cake roll! It’s like sunshine on a plate, bursting with bright flavors that just make your heart sing. This recipe is my go-to when I want to impress friends or brighten up a dull day. The light, fluffy sponge combined with sweet, juicy blueberries creates a delightful contrast that’s simply irresistible. Whether it’s for a birthday, a picnic, or just because, this cake roll adds a touch of elegance to any occasion. Trust me, once you’ve made this, it’ll become a cherished favorite in your dessert repertoire!
Ingredients List
- 4 large eggs – make sure they’re at room temperature for the best volume when beaten
- 1 cup granulated sugar – this sweetens the sponge and helps create that lovely texture
- 1 teaspoon vanilla extract – a splash of warmth that complements the lemon and blueberries
- 1 cup all-purpose flour – the foundation of your sponge cake; sifted for lightness
- 1 teaspoon baking powder – this little helper gives your cake that perfect lift
- 1/4 teaspoon salt – enhances all the flavors, don’t skip it!
- 1/4 cup lemon juice – fresh-squeezed is best for a bright, zesty kick
- 1 cup fresh blueberries – plump and juicy, they add bursts of flavor throughout
- 1 cup heavy cream – for a rich, creamy filling that balances the sponge
- 2 tablespoons powdered sugar – to sweeten the whipped cream just a touch
How to Prepare a Lemon Blueberry Sponge Cake Roll
Prepping the Oven and Pan
First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures that your cake bakes evenly and rises beautifully. While that’s heating up, grease and line a 15×10 inch baking pan with parchment paper. This will make it super easy to release the cake later. Trust me, you don’t want to skip this part!
Mixing the Batter
Now, let’s get mixing! In a large bowl, beat the 4 large eggs and 1 cup of granulated sugar together until the mixture becomes thick and pale—this should take about 5 minutes. It’s all about incorporating air for that lovely fluffiness! Next, add in 1 teaspoon of vanilla extract, 1 cup of sifted all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gently mix until just combined. The fun part? Fold in the 1/4 cup of fresh lemon juice and 1 cup of fresh blueberries. Be gentle here; we want to keep all those juicy blueberries intact!
Baking the Cake
Spread your batter evenly into the prepared pan and pop it in the oven for about 12-15 minutes. Keep an eye on it! You’ll know it’s done when it’s golden and springs back when lightly touched. This is such a satisfying moment! Letting it bake just right will give you that perfect sponge texture that rolls beautifully.
Rolling the Cake
Once your cake is out of the oven, immediately turn it onto a clean kitchen towel that’s dusted with powdered sugar. This helps prevent sticking. Now, here’s the trick: roll the cake up with the towel while it’s still warm. It might feel a bit tricky, but this is key to getting that lovely roll shape. Let it cool completely like this—trust me, it really helps maintain the shape!
Preparing the Filling
While the cake cools, let’s whip up the filling! In a mixing bowl, add 1 cup of heavy cream and 2 tablespoons of powdered sugar. Beat it until soft peaks form. You want it creamy and fluffy but not over-whipped, or you’ll end up with butter—oops! This filling is going to be the perfect complement to your sponge.
Assembling the Cake Roll
Now for the fun part—assembly! Unroll your cooled cake carefully, and spread the whipped cream filling all over the surface. You can be generous here! Then, roll it back up without the towel this time. Don’t worry if it looks a bit messy; it’ll taste divine! Once rolled, chill it in the fridge for a bit before serving. This helps set everything nicely and makes slicing a breeze!
Why You’ll Love This Recipe
- Light and fluffy sponge that melts in your mouth
- Fresh blueberries add a burst of flavor and color
- Simple preparation makes it a breeze to whip up
- Perfect for any occasion, from casual get-togethers to special celebrations
- Impressive presentation that will wow your guests
Tips for Success
To ensure your lemon blueberry sponge cake roll turns out perfectly, here are some of my top tips! First, make sure your eggs are at room temperature; this helps with volume when whisking. Don’t overmix the batter after adding the flour; you want to keep that light texture. Also, let the cake cool completely before filling it—this prevents the cream from melting. Lastly, if you’re unsure about rolling, practice a few times with a damp towel to get the hang of it!
Nutritional Information
Each slice of this delightful lemon blueberry sponge cake roll is approximately 200 calories, making it a sweet treat that won’t break the calorie bank! You’ll also find about 10g of fat, 3g of protein, and 26g of carbohydrates per slice. Keep in mind, these values are estimates and can vary based on ingredients used.
FAQ Section
Can I use frozen blueberries instead of fresh? Absolutely! Just make sure to thaw and drain them before adding to the batter to avoid excess moisture. How do I store leftovers? Keep any leftover lemon blueberry sponge cake roll in an airtight container in the refrigerator for up to 3 days. Can I make this ahead of time? Yes! You can prepare and roll the cake a day in advance; just add the filling right before serving. What should I do if my cake cracks while rolling? Don’t worry! Just patch it up with the filling—it’ll be delicious regardless!
For more delicious recipes, check out our all recipes page!
For tips on baking with blueberries, visit Healthline.
And if you’re interested in more lemon desserts, don’t miss our lemon blueberry dump cake recipe.
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Lemon Blueberry Sponge Cake Roll: 7 Reasons to Love It
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and fluffy lemon blueberry sponge cake roll filled with creamy filling.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a 15×10 inch baking pan with parchment paper.
- In a bowl, beat eggs and sugar until thick and pale.
- Add vanilla, flour, baking powder, and salt; mix well.
- Fold in lemon juice and blueberries gently.
- Spread batter evenly in the prepared pan.
- Bake for 12-15 minutes until golden.
- Turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel and let it cool completely.
- Whip cream and powdered sugar until soft peaks form.
- Unroll the cake, spread the cream, and roll it back up.
- Chill before serving.
Notes
- Ensure the cake is fully cooled before filling.
- Use fresh blueberries for the best flavor.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: lemon blueberry sponge cake roll