Blueberry Lemon Roll Cake Recipe

Introduction

This Blueberry Lemon Roll Cake Recipe is a simple and delicious dessert that combines bright citrus flavor with sweet, juicy berries. The light sponge cake rolls perfectly around a creamy filling for an impressive yet easy treat. If you enjoy quick and tasty recipes, you might also like Masaledar Paneer Bhurji 😋🧅🌶 Quick & Tasty Recipe 💥. Perfect for any occasion, this cake roll is sure to become a favorite.

Ingredients

This Lemon Blueberry Sponge Cake Roll combines the bright, zesty flavor of fresh lemon with sweet, juicy blueberries in a light and airy sponge cake wrapped around a creamy filling.

• 4 egg whites
• 1/4 tsp cream of tartar (optional)
• 3/4 cup sugar, divided
• 4 egg yolks
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 3 tbsp icing sugar, divided
• 1 cup whipping cream
• 1 tbsp sugar
• 1 1/2 cup fresh blueberries, divided
• 1/2 cup lemon curd (optional but recommended)
• 2 tbsp lemon zest (zest of 1 lemon), divided

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This Lemon Blueberry Sponge Cake Roll recipe is approximately 20% faster than similar rolled cake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it to prevent sticking. In a medium bowl, whisk together flour, baking powder, and a pinch of salt. In a separate large bowl, beat eggs and sugar until pale and thick, then mix in lemon zest and juice.

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the sponge light and airy. For an even rise, spread the batter evenly in the prepared pan using an offset spatula.

Step 2 — Add Blueberries and Bake

Sprinkle fresh or frozen blueberries evenly over the batter. If using frozen, do not thaw to avoid excess moisture. Lightly press them in so they don’t roll off when baking.

Bake for 12–15 minutes, or until the top springs back when lightly touched and the edges pull away from the pan. The cake should be golden but not overly browned. Overbaking can make the sponge difficult to roll.

Step 3 — Roll the Cake Warm

As soon as the Lemon Blueberry Sponge Cake Roll comes out of the oven, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently.

Starting from one short end, roll the cake and towel together into a tight log. This trains the cake to hold its rolled shape and prevents cracking. Let it cool completely on a wire rack, seam side down.

Step 4 — Make the Filling

While the cake cools, prepare the lemon cream cheese filling. Beat softened cream cheese with powdered sugar, lemon juice, and zest until smooth. For a lighter texture, fold in whipped cream or whipped topping.

Chill the filling for 10–15 minutes if it seems too soft. This helps it hold its shape when you spread it onto the cake.

Step 5 — Fill and Reroll

Once the cake is completely cool, carefully unroll it. Spread the lemon cream cheese filling evenly, leaving a ½-inch border around the edges to prevent squeezing out.

Gently reroll the cake, using the towel to guide it. Don’t press too hard—steady, even pressure helps achieve a neat spiral without cracking.

Step 6 — Chill and Serve

Wrap the rolled cake in plastic wrap and refrigerate for at least 1–2 hours. Chilling helps the filling set and makes slicing cleaner.

Before serving, dust with powdered sugar and garnish with extra blueberries and lemon slices if desired. Use a sharp serrated knife to slice for clean edges.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	45g
Fat	10g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor while maintaining structure.
• Greek yogurt — Provides extra protein and a tangy note that complements lemon.
• Almond flour — A gluten-free, lower-carb option with a delicate nuttiness.
• Coconut oil — Dairy-free substitute that adds a subtle tropical aroma.
• Monk fruit sweetener — Reduces sugar content without sacrificing sweetness.
• Unsweetened applesauce — Cuts fat and adds natural moisture and mild fruitiness.
• Low-sodium baking powder — Maintains lift while reducing sodium levels.
• Chia seeds — Mixed into the batter for added fiber and omega-3s.

Serving Suggestions

• Pair with a light Earl Grey tea or lemon-infused sparkling water for a refreshing afternoon treat.
• Serve as a stunning centerpiece at spring brunches, baby showers, or Mother’s Day celebrations.
• Accompany with a scoop of vanilla bean ice cream or a dollop of lemon curd for extra indulgence.
• Garnish with fresh mint sprigs and extra blueberries for vibrant color and freshness.
• Slice and arrange on a decorative cake stand for elegant individual portions at gatherings.
• Dust with powdered sugar just before serving for a beautiful, finished look.

This Lemon Blueberry Sponge Cake Roll is versatile enough for casual family desserts yet impressive for special occasions, with its bright flavors and eye-catching swirl.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops too much gluten and makes the cake tough. Fix: Gently fold dry ingredients into wet until just combined to maintain a light, airy texture.
• Mistake: Using cold eggs straight from the fridge, preventing proper aeration and volume. Fix: Always use room temperature eggs to achieve maximum volume when whipping.
• Mistake: Rolling the cake while it’s still too hot, causing it to stick and tear. Fix: Let it cool just until warm to the touch, about 5-10 minutes, before rolling with a towel.
• Mistake: Adding fresh blueberries directly to the batter, making it soggy and causing sinking. Fix: Toss blueberries in a light coating of flour or use freeze-dried berries for even distribution.
• Mistake: Underbaking the sponge, resulting in a gummy texture that cracks when rolled. Fix: Bake until the top springs back lightly when touched and the edges pull away from the pan.
• Mistake: Spreading the filling too thick or to the edges, causing it to ooze out when rolled. Fix: Use a thin, even layer of filling and leave a 1-inch border around the edges.
• Mistake: Not properly greasing and lining the pan, leading to a cake that sticks and breaks. Fix: Use parchment paper and a light coating of baking spray for easy, clean release.
• Mistake: Rushing the cooling process, which can cause the cake to sweat and become sticky. Fix: Allow the cake to cool completely on a wire rack before unrolling and adding the filling.
• Mistake: Using a runny lemon curd or cream cheese frosting that soaks into the cake. Fix: Ensure fillings are thick and chilled; whip cream cheese well to stabilize it.
• Mistake: Rolling the cake too tightly from the start, creating internal pressure and cracks. Fix: Make a shallow score an inch from the edge and roll gently but firmly, using the towel as a guide.

Storing Tips

• Fridge: Store your Lemon Blueberry Sponge Cake Roll in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap the cake roll tightly in plastic wrap and then in foil before placing it in a freezer-safe container or bag; it will keep for up to 2 months.
• Reheat: For best results, let the frozen cake thaw overnight in the refrigerator. Individual slices can be warmed in a microwave for 10-15 seconds. Always ensure the internal temperature reaches at least 165°F for food safety if you are reheating it thoroughly.

Proper storage helps maintain the delicate texture and fresh flavor of your Lemon Blueberry Sponge Cake Roll.

Conclusion

This Lemon Blueberry Sponge Cake Roll is a delightful dessert that’s perfect for any occasion. If you love citrus treats, try our Lemon Meringue Pie Cannoli Recipe next. Give this recipe a try and let us know how it turned out in the comments!

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FAQs

Can I use frozen blueberries in this Lemon Blueberry Sponge Cake Roll?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture and color bleeding. Toss them in a little flour before folding in to help them distribute evenly in your Lemon Blueberry Sponge Cake Roll.

How do I prevent my sponge cake from cracking when rolling?

Roll the warm cake in a clean kitchen towel dusted with powdered sugar immediately after baking. This helps the cake “learn” its rolled shape as it cools, making it less likely to crack when you unroll it to add the filling for your Lemon Blueberry Sponge Cake Roll.

What is the best way to store the finished cake roll?

Store the Lemon Blueberry Sponge Cake Roll covered in the refrigerator for up to 3 days. For best results, wrap it tightly in plastic wrap to keep the sponge moist and prevent it from absorbing any other refrigerator odors.