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Blueberry Lemon Roll Cake

A light and airy sponge cake rolled with whipped cream and lemon curd loaded with fresh blueberries, garnished with lemon zest and mint. This dessert highlights the fresh flavor of berries with a delicate lemon touch.

  • Total Time: 45 minutes
  • Yield: 8 slices 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven and prepare a jelly roll pan by lining it with parchment paper.
  2. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add half the sugar and beat until stiff peaks form.
  3. In another bowl, beat egg yolks with remaining sugar and vanilla extract until thick and pale.
  4. Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture.
  5. Carefully fold the beaten egg whites into the batter in three additions, maintaining as much air as possible.
  6. Spread batter evenly in the prepared pan and bake until the cake springs back when touched, about 15 minutes.
  7. Immediately invert the cake onto a clean kitchen towel dusted with icing sugar. Peel off parchment paper and roll the cake with the towel from the short end. Let cool completely.
  8. For the filling, whip the cream with sugar until soft peaks form. Gently fold in lemon curd, lemon zest, and half of the blueberries.
  9. Unroll the cooled cake and spread the filling evenly over the surface. Sprinkle remaining blueberries on top.
  10. Roll the cake back up without the towel, seal the edges, and refrigerate until set.
  11. Before serving, dust with remaining icing sugar and garnish with lemon zest and fresh blueberries.

Notes

Use fresh blueberries for the best flavor and texture. Rolling the cake while warm prevents cracking. Lemon curd adds a bright, tangy contrast to the sweet cream and berries.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 140mg