There’s something undeniably refreshing about the combination of lemon and blueberries that brings a burst of joy to any dessert table. When I first wiggled my fingers through a pile of plump blueberries at the market, I knew a sweet creation was on the horizon. Inspired by the bright colors and vivid flavors of the season, I crafted this Lemon Blueberry Sponge Cake Roll—and oh, what a delightful journey it has been!
This cake roll is a showstopper that’s surprisingly easy to make, perfect for bakers of all skill levels looking to elevate their dessert game. Picture a tender, airy sponge swirled with tart lemon and juicy blueberries, all wrapped around a luscious whipped cream filling. It’s a dessert that not only dazzles the eye but delights the taste buds with every bite. Whether it’s a sunny picnic or a cozy family gathering, this Lemon Blueberry Sponge Cake Roll will surely become your favorite go-to treat! So, roll up your sleeves and let’s dive into this delicious recipe that highlights the simple pleasures of homemade goodness.
Why is this Lemon Blueberry Sponge Cake Roll special?
Deliciously Fruity: The combination of zesty lemon and sweet blueberries creates a refreshing flavor explosion.
Effortless Elegance: This cake roll is a stunning centerpiece that looks as impressive as it tastes!
Easy to Make: Perfect for any skill level, even beginner bakers will shine with this straightforward recipe.
Healthier Indulgence: With low calories and fresh ingredients, this dessert is a guilt-free treat you can enjoy.
Versatile Delight: It’s ideal for any occasion—be it family gatherings or spring celebrations, it never disappoints. Discover even more seasonal desserts with our easy cake recipes!
Lemon Blueberry Sponge Cake Roll Ingredients
For the Sponge Cake
• 4 large eggs – Ensure they’re at room temperature for better aeration during whisking.
• 3/4 cup granulated sugar – Sweetens and assists in achieving a fluffy texture when beaten with eggs.
• 3/4 cup all-purpose flour – Provides structure; can substitute with gluten-free flour for a gluten-free option.
• 1 tsp baking powder – Ensures the cake rises nicely; check for freshness to guarantee effectiveness.
• 1/4 tsp salt – Balances sweetness and enhances overall flavor.
• Zest of 1 lemon – Infuses the sponge with a vibrant citrusy note.
• 1 cup fresh blueberries – Adds natural sweetness and a burst of juiciness; frozen blueberries work but may change the texture.
• 1/4 cup lemon juice – Enhances flavor and adds a zesty kick to the cake.
For the Whipped Cream Filling
• 1 cup heavy cream – Creates a luscious filling; substitute with coconut cream for a dairy-free option.
• 1/2 cup confectioners’ sugar – Sweetens and stabilizes the whipped cream.
• 1 tsp vanilla extract – Adds a depth of flavor to the cream; optional if you’d like a subtle variation.
Create your own masterpiece with this Lemon Blueberry Sponge Cake Roll recipe that tastes as delightful as it looks!
How to Make Lemon Blueberry Sponge Cake Roll
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Preheat oven: Start by preheating your oven to 350°F (175°C) and line a jelly roll pan with parchment paper. This ensures your cake cooks evenly and doesn’t stick.
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Beat eggs and sugar: In a large mixing bowl, beat the 4 large eggs and 3/4 cup granulated sugar together until the mixture is thick and pale, about 5-7 minutes. This aeration is key for a light sponge.
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Combine dry ingredients: Sift and gently fold together 3/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and the zest of 1 lemon into the egg mixture. Be careful not to deflate the batter!
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Spread batter: Evenly spread the batter in the prepared jelly roll pan and scatter 1 cup of fresh blueberries on top, pressing them gently into the surface.
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Bake cake: Bake for 12-15 minutes or until the cake springs back when touched lightly. It should be golden brown and fragrant.
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Roll the cake: Once baked, immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up the cake and towel together and let it cool completely on a wire rack.
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Add lemon juice: Once cool, unroll the cake, remove the towel, and sprinkle 1/4 cup lemon juice over the surface to infuse extra flavor.
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Whip cream: In another bowl, whip 1 cup of heavy cream with 1/2 cup confectioners’ sugar and 1 tsp vanilla extract until stiff peaks form. This gives you a decadent filling!
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Fill and re-roll: Spread the whipped cream over the unrolled cake. Gently re-roll the cake without the towel. Chill it for at least 30 minutes before serving.
Optional: Dust with additional confectioners’ sugar and garnish with fresh blueberries and lemon zest before slicing.
Exact quantities are listed in the recipe card below.
Lemon Blueberry Sponge Cake Roll Variations
Feel free to get creative and make this Lemon Blueberry Sponge Cake Roll truly your own with these delightful twists!
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Almond Flavor: Swap vanilla extract with almond extract for a nutty, warm flavor that complements the fruity notes beautifully.
For a more aromatic essence, consider adding almond extract to the whipped cream filling as well! -
Mixed Berries: Substitute blueberries with an assortment of berries like raspberries or strawberries for a vibrant, mixed berry cake roll.
This twist not only adds a color pop but creates a delightful medley of flavors too! -
Lemon Curd Filling: Spread a thin layer of lemon curd inside the roll before adding the whipped cream for an extra zesty kick.
The tangy addition of lemon curd elevates the flavor profile, making it even more refreshing! -
Coconut Cream: For a dairy-free option, replace heavy cream with coconut cream, imparting a tropical twist to the filling.
Not only does it provide a rich texture, but it also adds a hint of coconut flavor that pairs well with lemon! -
Zesty Lemon Frosting: Instead of whipped cream, frost the cake roll with a zesty lemon buttercream for a sweeter finish.
This adds richness and creates a beautiful contrast with the tartness of the lemon and blueberries! -
Spiced Addition: Add a pinch of cinnamon or nutmeg to the flour mixture for warm, cozy spices in your sponge cake.
This unexpected twist gives the cake an inviting warmth perfect for chilly evenings! -
Chia Seed Boost: Incorporate a tablespoon of chia seeds into the cream filling for an added nutritional punch and interesting texture.
These tiny seeds absorb moisture and expand, contributing a delightful crunch amidst the creamy filling! -
Lemon-Infused Sugar: Use lemon-infused sugar in the batter for an intensified citrus flavor that permeates through the sponge.
Just blend sugar with lemon zest in a food processor to create your own fragrant sugar blend!
What to Serve with Lemon Blueberry Sponge Cake Roll?
Elevate your dessert experience by pairing this delightful cake roll with complementary flavors and textures that celebrate its fruity essence.
- Fresh Mint Leaves: A sprig of mint adds a refreshing touch, brightening every bite with its aromatic flavor.
- Citrus Sorbet: Light and vibrant, sorbet echoes the zesty lemon in the cake, providing a cool contrast.
- Lemon Zest Whipped Cream: Serve extra whipped cream with a hint of lemon zest for added flavor and richness.
- Mixed Berries Salad: A colorful mix of strawberries, raspberries, and blueberries offers a fresh, juicy balance to the sweetness.
- Vanilla Ice Cream: Creamy vanilla ice cream creates a delightful blend of flavors, especially as it slowly melts over the cake roll.
- Elderflower Fizz: A light, sparkling elderflower drink complements the fruity notes while ensuring a refreshing sip.
- Shortbread Cookies: The buttery crunch of shortbread pairs well, providing a satisfying texture contrast with the soft cake.
- Chocolate-Dipped Strawberries: For a touch of indulgence, these sweet treats can round off your dessert experience beautifully.
- Green Tea: The lightness of green tea helps cleanse the palate after indulging in the cake’s sweetness, creating a balanced meal.
Expert Tips for Lemon Blueberry Sponge Cake Roll
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Room Temperature Eggs: Ensure your eggs are at room temperature. They whisk more easily and help create a lighter sponge in your Lemon Blueberry Sponge Cake Roll.
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Gentle Folding: When combining the dry ingredients with the egg mixture, fold gently to maintain the airiness of the batter. This helps achieve that light, fluffy texture.
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Tight Rolling: Roll the cake tightly while it’s still warm and immediately after baking. This prevents any cracks and keeps its shape for a perfect presentation.
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Chill Before Serving: Allow your cake roll to chill in the refrigerator after rolling it up. This makes slicing easier and enhances the flavors as they meld together.
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Avoid Overwhipping: When whipping cream, be cautious not to overwhip. Stop when you reach stiff peaks to ensure it holds form in the filling without becoming grainy.
How to Store and Freeze Lemon Blueberry Sponge Cake Roll
Fridge: Keep the Lemon Blueberry Sponge Cake Roll covered in the refrigerator for up to 3 days to maintain freshness and prevent drying out.
Freezer: For longer storage, wrap the cake roll tightly in plastic wrap and aluminum foil, placing it in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: If serving cold, simply slice and enjoy! For a warm indulgence, place slices in a microwave for 10-15 seconds to gently warm them up without losing the cake’s moist texture.
Airtight Storage: Always use airtight containers or wrap the cake well to avoid freezer burn and preserve the delightful flavors of lemon and blueberries.
Make Ahead Options
These Lemon Blueberry Sponge Cake Rolls are perfect for meal prep enthusiasts! You can bake the sponge cake and fill it ahead of time, refrigerating it tightly wrapped for up to 3 days. To prep, simply follow the steps for baking and cooling, then spread the whipped cream filling and re-roll the cake without the towel. Before serving, allow it to chill in the fridge for at least 30 minutes to firm up. This way, you’ll not only save time on busy weeknights, but the cake will still remain just as delicious and fresh. Remember to dust with confectioners’ sugar and garnish with extra blueberries and lemon zest just before serving for that extra touch of elegance!
Lemon Blueberry Sponge Cake Roll Recipe FAQs
What should I look for when selecting blueberries?
Absolutely! Choose blueberries that are plump and firm with a deep blue color. Avoid any with soft spots or dark blemishes, as these indicate overripeness. If you’re looking for a more intense flavor, fresh organic blueberries are often the best choice.
How long can I store the Lemon Blueberry Sponge Cake Roll?
You can keep the cake roll covered in the refrigerator for up to 3 days. Make sure to wrap it securely to prevent it from drying out. To enhance flavor and texture, I recommend enjoying it within the first couple of days for the best experience!
Can I freeze the Lemon Blueberry Sponge Cake Roll?
Yes, you can freeze the cake roll! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to serve, thaw the roll in the refrigerator overnight for the best results.
What if my cake cracks while rolling?
No worries! If cracks occur, it often means the cake was not rolled tightly enough or may have been too cool. When rolling, try to do it while it’s still warm, as this helps it maintain shape. If it cracks, gently press the edges together or frost over it for a beautiful presentation—the decadent filling can cover a multitude of cake sins!
Is this recipe suitable for people with gluten allergies?
Very! You can easily make a gluten-free version of this Lemon Blueberry Sponge Cake Roll by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check for certified gluten-free ingredients in your baking powder and any additional components.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but they may alter the texture slightly. I recommend thawing them beforehand and patting them dry to remove excess moisture. This prevents the cake from becoming too soggy during baking, and allows for a burst of flavor without compromising your light sponge.
Lemon Blueberry Sponge Cake Roll Recipe for a Spring Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large mixing bowl, beat the 4 large eggs and 3/4 cup granulated sugar together until thick and pale, about 5-7 minutes.
- Sift and gently fold together 3/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and the zest of 1 lemon into the egg mixture.
- Evenly spread the batter in the prepared pan and scatter 1 cup of fresh blueberries on top, pressing them gently.
- Bake for 12-15 minutes or until the cake springs back when touched.
- Immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up the cake and towel together and let cool completely.
- Once cool, unroll the cake, remove the towel, and sprinkle 1/4 cup lemon juice over the surface.
- In another bowl, whip 1 cup of heavy cream with 1/2 cup confectioners’ sugar and 1 tsp vanilla extract until stiff peaks form.
- Spread whipped cream over the unrolled cake, then gently re-roll the cake without the towel and chill for at least 30 minutes.