Dreamy Lemon Blueberry Sponge Cake Roll Recipe For Summer

Whipping up a delightful lemon blueberry sponge cake roll sparks pure culinary magic in my kitchen.

Soft, pillowy layers dance with bright citrus notes and bursts of sweet berries.

Delicate textures meld into a stunning dessert that feels both elegant and comforting.

Summer memories flood back with each tender slice of this impressive treat.

Baking becomes an adventure when you craft something so visually stunning and deliciously unexpected.

Seasonal ingredients transform an ordinary afternoon into a celebration of flavor and creativity.

Let’s create a dessert that will make everyone at the table smile with pure delight.

Why Lemon Blueberry Sponge Cake Roll Tastes Like Summer

• Create Bakery-Style Dessert at Home: Transform your kitchen into a professional pastry shop with this stunning sponge cake roll that looks like it came straight from a gourmet bakery display.
• Master Impressive Baking Technique: Learn the art of rolling a delicate sponge cake without cracking, gaining a valuable skill that will impress family and friends at gatherings.
• Burst with Fresh Seasonal Flavors: Combine bright lemon zest and juicy blueberries for a refreshing dessert that captures the essence of summer in every delightful slice.
• Quick Crowd-Pleasing Showstopper: Prepare an elegant dessert that requires minimal ingredients but delivers maximum visual and taste appeal, perfect for spontaneous entertaining or special occasions.

Ingredients That Make Lemon Blueberry Sponge Cake Roll Shine

• Eggs: The primary structure and leavening agent that provides lightness and volume to the sponge cake.
• Granulated Sugar: Sweetens the cake and helps create a smooth, fluffy texture.
• All-Purpose Flour: The foundational dry ingredient that gives structure to the sponge cake.
• Lemon Zest: Adds bright, citrusy flavor and aromatic notes to the cake.
• Fresh Blueberries: Provides bursts of sweet-tart flavor and beautiful color throughout the cake.

• Cream Cheese, Whipping Cream: Creates a rich, smooth, and creamy filling for the cake roll.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet undertones.

• Powdered Sugar, Lemon Juice: Helps balance the sweetness and adds tangy brightness to the filling.
• Parchment Paper, Kitchen Towel: Essential for preparing and rolling the cake without sticking.

How to Bake Lemon Blueberry Sponge Cake Roll Simply

Step 1: Prepare the Oven and Pan

Get your oven warmed up to 375°F. Line a jelly roll pan with parchment paper, making sure it covers every inch. Give the paper a light greasing to prevent any sticking.

Step 2: Whip Up the Egg Base

Using a stand mixer, beat eggs and sugar at high speed for 5-6 minutes. Watch the magic happen as the mixture transforms into a pale, fluffy cloud that grows dramatically in volume.

Step 3: Fold in Delicate Ingredients

Gently sift flour and sprinkle lemon zest into the egg mixture. Use a spatula to fold carefully, keeping all that wonderful air and lightness intact.

Step 4: Spread the Batter

Pour the batter into the prepared pan, spreading it evenly to create a smooth, consistent layer that will become your cake roll.

Step 5: Bake to Golden Perfection

Slide the pan into the oven and bake for 12-14 minutes. The cake is ready when it springs back at a light touch and shows a beautiful golden edge.

Step 6: Create the Rolling Setup

Immediately after baking, flip the cake onto a clean kitchen towel generously dusted with powdered sugar. This is your rolling foundation.

Step 7: Initial Roll

Carefully peel away the parchment paper. Starting from the short end, roll the cake together with the towel. Let it cool completely, creating the perfect shape for your roll.

Step 8: Prepare the Creamy Filling

• Cream cheese
• Powdered sugar
• Lemon juice
• Vanilla extract

Mix until smooth and creamy, creating a dreamy spread.

Step 9: Fill and Decorate

Unroll the cooled cake and spread the cream cheese mixture evenly. Scatter fresh blueberries across the surface for bursts of fruity flavor.

Step 10: Final Roll

Carefully roll the cake again, this time without the towel. Keep the roll tight but gentle, placing it seam-side down for a perfect finish.

Step 11: Chill and Set

Refrigerate the cake roll for 1 hour. This helps the filling set and gives the cake its ideal shape and consistency.

Step 12: Serve in Style

Before serving, dust with a light snow of powdered sugar. Garnish with extra lemon zest and a sprinkle of fresh blueberries for a show-stopping dessert.

Helpful Tips for Sponge Cake Roll Success

• Preserve Cake's Airiness: Fold flour gently and avoid stirring aggressively to maintain the delicate, voluminous texture of the sponge cake.
• Prevent Cracking: Roll the warm cake immediately with a sugared towel to create flexibility and prevent unwanted cracks or breaks.
• Master Even Spreading: Use an offset spatula or the back of a spoon to distribute batter uniformly across the pan for consistent baking.
• Boost Flavor Intensity: Enhance the lemon profile by adding an extra pinch of lemon zest to both the cake batter and cream cheese filling.
• Chill for Perfect Presentation: Refrigerate the rolled cake for at least an hour to help the filling set and create clean, beautiful slices when serving.

Tasty Twists for Lemon Blueberry Sponge Cake Roll

• Tropical Paradise Roll: Replace blueberries with diced mango and add a hint of coconut extract to the cream cheese filling for a vibrant, island-inspired dessert.
• Berry Bonanza Variation: Mix raspberries and blackberries into the filling, creating a multicolored and more complex berry profile with enhanced fruity notes.
• Chocolate Berry Dream: Incorporate cocoa powder into the cake batter and add dark chocolate chips alongside the blueberries for a rich, decadent version of the original recipe.
• Lavender Citrus Sensation: Infuse the cake batter with dried lavender and swap lemon zest for orange zest, creating a fragrant and sophisticated flavor combination.

What Goes Well With This Cake Roll

• Pair Zesty Citrus Cocktail: Craft a refreshing lemon vodka martini with muddled blueberries, matching the cake's bright and tangy profile while complementing its delicate texture.
• Create Lavender Earl Grey Tea: Brew a sophisticated hot tea with subtle floral notes that enhance the cake's lemon and blueberry essence, providing a gentle and elegant drinking companion.
• Select Honey Mascarpone Cream: Serve a small dollop of light honey-infused mascarpone cream alongside the cake slice, offering a smooth, creamy counterpoint that amplifies the dessert's rich and fruity characteristics.
• Recommend White Wine Pairing: Choose a crisp Riesling or Pinot Grigio with slight sweetness and high acidity, which harmonizes beautifully with the cake's delicate sponge and bright fruit flavors.

Storage Tips for Lemon Blueberry Sponge Cake Roll

• Store the lemon blueberry sponge cake roll in an airtight container in the refrigerator for up to 3-4 days. Wrap it loosely with plastic wrap to prevent drying out and maintain its soft texture.
• Wrap the cake tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve its delicate structure.
• Keep the cake at room temperature for no more than 2 hours, especially when served at gatherings or parties. Avoid leaving it in direct sunlight or warm areas to prevent filling from becoming runny.
• Prepare the cake roll a day in advance and store in the refrigerator.

FAQs for Lemon Blueberry Sponge Cake Roll

• Why is whipping the eggs important in this recipe?

Whipping eggs with sugar incorporates air, creating a light, fluffy texture that helps the sponge cake rise and become soft and delicate.

• How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm using a powdered sugar-dusted towel, which helps prevent cracking and allows the cake to set in a rolled shape without breaking.

• Can I substitute the blueberries with another fruit?

Yes, you can use raspberries, strawberries, or mixed berries as alternative options that complement the lemon cream cheese filling.

• What if my cake doesn't roll smoothly?

Ensure the cake is rolled immediately after baking while still warm, and use a gentle but firm technique to create a smooth, even roll without tearing the delicate sponge.

Lemon Blueberry Sponge Cake Roll Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

• Total Time: 1 hour 44-46 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Silky lemon blueberry sponge cake roll dances with zesty citrus and sweet berries, creating a delightful dessert experience. Fresh summer flavors blend seamlessly, inviting you to savor each light and elegant slice.

---

Ingredients

Scale 1x2x3x

Cake Batter:

• 4 large eggs
• 120 ml (1/2 cup) granulated sugar
• 120 ml (1/2 cup) all-purpose flour
• 15 ml (1 tbsp) lemon zest
• 30 ml (2 tbsp) lemon juice

Filling and Topping:

• 240 ml (1 cup) fresh blueberries
• 240 ml (1 cup) cream cheese
• 120 ml (1/2 cup) powdered sugar
• 30 ml (2 tbsp) lemon juice
• 15 ml (1 tbsp) vanilla extract

Garnish:

• 30 ml (2 tbsp) powdered sugar
• 15 ml (1 tbsp) fresh lemon zest
• 60 ml (1/4 cup) fresh blueberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F and line a jelly roll pan with parchment paper, ensuring complete coverage and light greasing.
2. Whisk eggs and granulated sugar in a stand mixer at high speed for 5-6 minutes until the mixture becomes pale, fluffy, and significantly increases in volume.
3. Gently fold sifted flour and lemon zest into the egg mixture using a spatula, maintaining the airy texture and avoiding deflation.
4. Pour the batter evenly into the prepared pan, spreading carefully to create a uniform thickness.
5. Bake for 12-14 minutes until the cake springs back when lightly touched and develops a golden edge.
6. Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar.
7. Carefully peel off the parchment paper and roll the cake with the towel, starting from the short end, and allow to cool completely.
8. Prepare the filling by whipping cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
9. Unroll the cooled cake, spread the cream cheese mixture evenly, and sprinkle fresh blueberries across the surface.
10. Carefully re-roll the cake without the towel, seam-side down, ensuring a tight but gentle roll.
11. Refrigerate for 1 hour to set the filling and stabilize the cake’s shape.
12. Before serving, dust with powdered sugar, garnish with additional lemon zest and fresh blueberries.

Notes

• Whip eggs thoroughly to create maximum volume, which ensures a light and airy sponge cake texture that practically melts in your mouth.
• Use room temperature eggs for faster and more consistent volume when beating, helping achieve that signature fluffy cake roll consistency.
• Dust the kitchen towel generously with powdered sugar to prevent sticking and make rolling the delicate cake easier without tearing.
• Consider using gluten-free flour for a celiac-friendly version, maintaining the same soft, delicate texture by carefully folding and avoiding overmixing.

• Prep Time: 30 minutes
• Cook Time: 12-14 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 210
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg