Lemon Blueberry Cake Roll: Easy & Delicious Recipe
DescriptionDive into the delightful fusion of tangy lemon and sweet blueberries wrapped in a soft, airy sponge. This Lemon Blueberry Sponge Cake Roll is not just a dessert; it’s a celebration of flavors that dance on your palate. Perfect for any occasion, this recipe promises a refreshing twist to your dessert repertoire. Let’s embark on this culinary journey, where every slice is a piece of heaven.
Ingredients
Scale
- 4large eggs
- 3/4 cupgranulated sugar
- 3/4 cupall-purpose flour
- 1 tspbaking powder
- 1/4 tspsalt
- Zest of1lemon
- 1 cupfresh blueberries
- 1/4 cuplemon juice
- 1 cupheavy cream
- 1/2 cupconfectioners’ sugar, plus more for dusting
- 1 tspvanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Batter Making: In a large bowl, beat eggs and granulated sugar until thick and pale. Sift together flour, baking powder, and salt. Gently fold into the egg mixture along with lemon zest.
- Baking: Spread the batter evenly in the prepared pan. Sprinkle blueberries on top. Bake for 12-15 minutes or until the cake springs back when touched.
- Rolling: Immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up the cake and towel together; cool on a wire rack.
- Filling: Unroll the cake, remove the towel, and sprinkle lemon juice over the cake. Whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Spread over the cake.
- Final Touch: Re-roll the cake without the towel. Chill before serving. Dust with confectioners’ sugar and garnish with more blueberries and lemon zest.
Notes
Serving Suggestions: Serve chilled for the best texture and flavor. Pair with a cup of tea or a glass of sparkling wine for an elevated dessert experience.
Storage: Keep refrigerated in an airtight container for up to 3 days.
Variations: Substitute raspberries or strawberries for blueberries for a different twist.