Go Back

Lemon Blueberry Sponge Cake Roll

This delightful Lemon Blueberry Sponge Cake Roll is a light and fluffy dessert that combines the zesty flavor of lemons with the sweetness of blueberries. Perfect for special occasions or simply to satisfy your sweet tooth, this roll is sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 15x10-inch jelly roll pan
  • 1 parchment paper
  • 2 mixing bowls
  • 1 electric mixer
  • 1 spatula
  • 1 cooling rack
  • 1 clean kitchen towel
  • 1 whisk
  • 1 sifter

Ingredients
  

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon juice for whipping cream
  • Extra for decoration blueberries and lemon zest optional

Instructions
 

  • Preheat your oven to 375°F (190°C). Line the jelly roll pan with parchment paper, allowing some overhang on the sides for easy removal later.
  • In a large mixing bowl, using an electric mixer, beat the eggs and granulated sugar together on high speed for about 5 minutes until thick and pale in color. Add in the vanilla extract, lemon zest, and lemon juice, mixing until combined.
  • In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture using a spatula until just combined.
  • Gently fold in the fresh blueberries, being careful not to crush them.
  • Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  • Remove the cake from the oven and immediately flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
  • Roll the cake up gently with the towel, starting from one of the short ends. Let it cool completely in this shape, about 30 minutes.
  • While the cake cools, whip the heavy cream with the powdered sugar and teaspoon of lemon juice until soft peaks form.
  • Once the cake has cooled, carefully unroll it. Spread the whipped cream over the surface, then re-roll the cake without the towel, placing seam side down on a serving platter.
  • Decorate the top with additional blueberries and lemon zest if desired. Slice and serve chilled.

Notes

Make sure to whisk the egg and sugar mixture thoroughly to achieve a light and airy cake.
If you cannot find fresh blueberries, frozen blueberries can be used, but ensure to thaw and drain them beforehand.
The jelly roll cake should be stored in the refrigerator if not consumed immediately, and it's best enjoyed within 2 days.