Why Make This Recipe
Lemon Blueberry Sponge Cake Roll is a delightful treat that combines the freshness of lemon with the sweetness of blueberries. It’s perfect for any occasion, whether it’s a family gathering, a picnic, or just to satisfy your sweet tooth. This cake roll is light and airy, making it a refreshing dessert that everyone will love. Plus, it’s not too complicated to make, which makes it a fun project for bakers of all levels.
How to Make Lemon Blueberry Sponge Cake Roll
Ingredients
- 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 2 tbsp milk
- 1 cup cream
- 1/4 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup blueberries
Directions
- Preheat your oven to 350°F. Prepare a jelly roll pan by lining it with parchment paper and greasing it.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar together for about 5 minutes until the mixture is pale and thick.
- Mix in the vanilla and milk to the egg mixture.
- Gently fold in the dry mixture until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 10 to 12 minutes or until the cake springs back when touched.
- Once baked, invert the cake onto a sugared towel. Peel off the parchment paper and roll the cake while it’s still warm. Allow it to cool.
- To make the filling, whip the cream with the powdered sugar, lemon zest, and lemon juice until you get medium peaks.
- Unroll the cooled cake and spread the whipped cream over the top. Add the blueberries on top of the cream.
- Carefully reroll the cake.
- Dust with powdered sugar. Slice and serve, or refrigerate until ready to enjoy.
How to Serve Lemon Blueberry Sponge Cake Roll
Slice the Lemon Blueberry Sponge Cake Roll into generous portions and serve on dessert plates. It’s delightful on its own but can be accompanied by additional fresh blueberries or a dollop of whipped cream for extra flair. This cake is great for parties and gatherings, adding a bright touch to any dessert table.
How to Store Lemon Blueberry Sponge Cake Roll
You can store the cake roll in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to maintain its freshness. For longer storage, you can freeze the rolled cake without the filling. Just wrap it well in plastic wrap and aluminum foil, and it can be kept in the freezer for up to 2 months. Thaw in the refrigerator before spreading with cream and filling.
Tips to Make Lemon Blueberry Sponge Cake Roll
- Ensure that your eggs are at room temperature for better volume when beaten.
- Be gentle when folding in the flour mixture, as you want to keep the batter light and airy.
- Use fresh blueberries for the best flavor, but you can substitute with frozen if needed. If using frozen, do not thaw them beforehand to prevent the cake from becoming soggy.
Variation
For a different flavor, you can substitute the blueberries with strawberries or raspberries. You can also try adding a bit of lemon curd to the filling for an extra tangy taste.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture might be slightly denser than with cake flour.
2. Can I make this cake ahead of time?
Definitely! You can make the cake roll a day in advance and store it in the refrigerator. Just fill and serve it the next day.
3. What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a baking sheet with raised edges. Just keep an eye on the baking time, as the cake may bake faster or slower depending on the pan used.
Lemon Blueberry Sponge Cake Roll
- Total Time: 27 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful and refreshing cake roll combining the freshness of lemon and the sweetness of blueberries, perfect for any occasion.
Ingredients
- 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 2 tbsp milk
- 1 cup cream
- 1/4 cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F. Prepare a jelly roll pan by lining it with parchment paper and greasing it.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs and sugar together for about 5 minutes until the mixture is pale and thick.
- Mix in the vanilla and milk to the egg mixture.
- Gently fold in the dry mixture until combined.
- Spread the batter evenly in the prepared pan.
- Bake for 10 to 12 minutes or until the cake springs back when touched.
- Once baked, invert the cake onto a sugared towel. Peel off the parchment paper and roll the cake while it’s still warm. Allow it to cool.
- To make the filling, whip the cream with the powdered sugar, lemon zest, and lemon juice until you get medium peaks.
- Unroll the cooled cake and spread the whipped cream over the top. Add the blueberries on top of the cream.
- Carefully reroll the cake.
- Dust with powdered sugar. Slice and serve, or refrigerate until ready to enjoy.
Notes
Ensure eggs are at room temperature for better volume. Use fresh blueberries for best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American