Description
A light and fluffy sponge cake filled with fresh blueberries and zesty lemon for a refreshing dessert.
Ingredients
Scale
For the Crust:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until light and fluffy. Add vanilla, lemon zest, and lemon juice, mixing well.
- Sift flour, baking powder, and salt into the egg mixture. Gently fold until just combined.
- Pour batter into the prepared pan, spreading evenly. Sprinkle blueberries on top.
- Bake for 12-15 minutes or until the cake springs back when touched. Let cool for 5 minutes, then roll the cake (with parchment) into a log and let cool completely.
- Whip heavy cream and powdered sugar until stiff peaks form. Unroll the cake, spread the whipped cream, then re-roll. Chill before serving.
Notes
You can customize the seasonings to taste.