Oh my goodness, do I have a treat for you today! I want to share my absolute favorite dessert: Lemon Blueberry Sponge Cake Roll. This cake roll is like sunshine on a plate! I’ve always adored the combination of tangy lemons with sweet, juicy blueberries. There’s just something so vibrant and cheerful about this pairing, isn’t there? I remember the first time I made this cake roll for a summer picnic; it was devoured in record time and everyone was begging for the recipe. It definitely left a lasting impression around the dessert table!
What I love most about this Lemon Blueberry Sponge Cake Roll is its wonderful texture. It’s fluffy, light, and perfectly sweet without being overwhelming. The tartness of the lemon balances beautifully with the sweetness of the blueberries, making it a delight for all the senses. Plus, it’s a showstopper! Your friends and family will think you spent hours crafting this beauty when, in reality, it’s simpler than it looks. So, let’s get rolling!
What’s in Lemon Blueberry Sponge Cake Roll?
Sponge Cake: The base of this roll, the sponge cake is light and airy. It’s made with eggs, sugar, and flour, and it’s the secret to the lovely texture that makes this cake roll so delightful!
Lemons: Freshly squeezed lemon juice and lemon zest give this cake its enchanting citrus flavor. Fresh lemons are always the best option, as they bring out the bright notes you want in a cake.
Blueberries: You can use fresh or frozen blueberries for this recipe; both add that sweet burst of flavor that pairs so perfectly with the lemon. I always find myself sneaking a few blueberries while I’m baking!
Powdered Sugar: This sweetener is used both in the cake and for dusting the finished roll. It gives that lovely sweetness without the grainy texture of granulated sugar.
Whipped Cream: For the filling, I prefer a light whipped cream. It adds a luscious layer that complements all the fruity flavors.
Is Lemon Blueberry Sponge Cake Roll Good for You?
Now, let’s talk about the health aspects of this delightful dessert. While it’s certainly a sweet treat, there are a few things to consider.
Lemons: They are rich in Vitamin C and have great antioxidant properties, which can boost your immune system. Plus, they add a refreshing tartness to balance the flavors.
Blueberries: These little gems are packed with antioxidants and vitamins. They’re known for their health benefits—supporting heart health and brain function.
Of course, with the sugar and whipped cream, this dessert is best enjoyed in moderation. But, hey, it’s all about balance, right? Sometimes, treating yourself to a slice of lemon blueberry sponge cake roll is good for the soul!
Ingredients List
– 4 large eggs
– 1 cup granulated sugar
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon baking powder
– Zest of 1 lemon
– 1/4 cup freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 1 cup heavy cream
– 1/4 cup powdered sugar (for the filling)
– Additional powdered sugar for dusting
Serves: 8
How to Make Lemon Blueberry Sponge Cake Roll?
1. Preheat your oven to 350°F (175°C), and line a 15×10 inch jelly roll pan with parchment paper, making sure it hangs over the edges for easy removal later.
2. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until it’s light and creamy (about 5-7 minutes).
3. Gently fold in the flour, salt, baking powder, lemon zest, and lemon juice. Try not to deflate the mixture!
4. Spread the batter evenly into the prepared pan, and sprinkle the blueberries on top. After spreading the batter, bake for about 12-15 minutes or until it’s golden brown.
5. While the cake is baking, prepare a clean kitchen towel sprinkled with powdered sugar (to prevent sticking!) and set it aside.
6. Once the cake is done, remove it from the oven. Flip it over onto the powdered sugar-dusted towel and carefully peel off the parchment paper from the back.
7. Roll the cake up (using the towel) from the short end into a tight log. Let it cool completely on a wire rack.
8. Meanwhile, in a mixing bowl, whip the heavy cream and powdered sugar until it forms stiff peaks.
9. Once the cake has cooled, gently unroll it and spread the whipped cream evenly over the top.
10. Roll it back up without the towel this time, and place it seam-side down on a serving platter. Dust with powdered sugar and slice it up!
Sharing the Love: Tips and Variations
As you enjoy your Lemon Blueberry Sponge Cake Roll, here are a few fun ideas you might like:
– **Flavor Variations:** Try adding other fruits like strawberries or raspberries for a fruity twist. You could even add a splash of vanilla extract to the whipped cream for extra flavor.
– **Make It Ahead:** This cake roll can be made a day in advance and stored in the fridge, which makes it great for parties or gatherings!
– **Serving Suggestion:** Serve it with a side of fresh berries or a scoop of ice cream for a truly indulgent dessert.
I hope this delightful Lemon Blueberry Sponge Cake Roll finds its way into your kitchen soon! I can’t wait for you to give it a try. Every slice will brighten your day, just like it has for me. If you do make this, please let me know how it goes—it warms my heart to hear about your baking adventures! Happy baking!
