Description
A vibrant and refreshing Lemon Blueberry Sponge Cake Roll, perfect for any occasion with its delightful blend of flavors.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup whipped cream or lemon frosting (for filling)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan by greasing it and lining it with parchment paper.
- Beat the eggs and granulated sugar until they are thick and pale. Stir in the vanilla extract.
- Whisk together the flour, cornstarch, baking powder, and salt. Gradually fold this dry mixture into the egg-sugar mixture until combined.
- Fold in the fresh blueberries and lemon zest. Pour the batter into the prepared pan, spreading it evenly.
- Bake for 12-15 minutes or until the cake is lightly golden.
- Invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently.
- Roll it up tightly using the towel, starting from the short end. Let it cool completely.
- Unroll the cake, spreading the whipped cream or lemon frosting evenly before re-rolling it without the towel.
- Dust the outside with powdered sugar, slice, and serve!
Notes
For a variation, try swapping blueberries for raspberries or strawberries. Store leftovers tightly wrapped in plastic wrap for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg