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Dive into the delightful fusion of tangy lemon and sweet blueberries wrapped in a soft, airy sponge. This Lemon Blueberry Sponge Cake Roll is not just a dessert; it’s a celebration of flavors that dance on your palate. Perfect for any occasion, this recipe promises a refreshing twist to your dessert repertoire. Let’s embark on this culinary journey, where every slice is a piece of heaven.

Ingredients

• 4 large eggs
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 1 cup fresh blueberries
• 1/4 cup lemon juice
• 1 cup heavy cream
• 1/2 cup confectioners’ sugar, plus more for dusting
• 1 tsp vanilla extract

Directions

1. Preparation: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Batter Making: In a large bowl, beat eggs and granulated sugar until thick and pale. Sift together flour, baking powder, and salt. Gently fold into the egg mixture along with lemon zest.
3. Baking: Spread the batter evenly in the prepared pan. Sprinkle blueberries on top. Bake for 12-15 minutes or until the cake springs back when touched.
4. Rolling: Immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up the cake and towel together; cool on a wire rack.
5. Filling: Unroll the cake, remove the towel, and sprinkle lemon juice over the cake. Whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Spread over the cake.
6. Final Touch: Re-roll the cake without the towel. Chill before serving. Dust with confectioners’ sugar and garnish with more blueberries and lemon zest.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes plus chilling | Kcal: 320 per serving | Servings: 10

Nutritional Breakdown (per serving)

• Calories: 320
• Carbohydrates: 34g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 145mg
• Sodium: 125mg
• Potassium: 98mg
• Fiber: 1g
• Sugar: 22g
• Vitamin A: 700IU
• Vitamin C: 4mg
• Calcium: 56mg
• Iron: 1mg

This dessert is rich in Vitamin A and C, providing antioxidants that support eye health and immune function. The balance of fats ensures a moist, tender texture while contributing to satiety.

Notes

• Serving Suggestions: Serve chilled for the best texture and flavor. Pair with a cup of tea or a glass of sparkling wine for an elevated dessert experience.
• Storage: Keep refrigerated in an airtight container for up to 3 days.
• Variations: Substitute raspberries or strawberries for blueberries for a different twist.

FAQs

1. Can I use frozen blueberries? Yes, but thaw and drain them well to avoid excess moisture in the cake.

2. How can I prevent the cake from cracking when rolling? Ensure to roll the cake while it’s still warm and do it gently to minimize cracking.

3. Can this recipe be made gluten-free? Yes, substitute the all-purpose flour with your preferred gluten-free blend.

4. How long should I chill the cake before serving? Chill for at least an hour, but for the best results, chill for 2-3 hours to allow the flavors to meld together.

This Lemon Blueberry Sponge Cake Roll is a testament to the beauty of combining simple ingredients to create something truly magical. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to impress.

Lemon Blueberry Cake Roll: Easy & Delicious Recipe

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• Author: Maria

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Description

Dive into the delightful fusion of tangy lemon and sweet blueberries wrapped in a soft, airy sponge. This Lemon Blueberry Sponge Cake Roll is not just a dessert; it’s a celebration of flavors that dance on your palate. Perfect for any occasion, this recipe promises a refreshing twist to your dessert repertoire. Let’s embark on this culinary journey, where every slice is a piece of heaven.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 1 cup fresh blueberries
• 1/4 cup lemon juice
• 1 cup heavy cream
• 1/2 cup confectioners’ sugar, plus more for dusting
• 1 tsp vanilla extract

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Batter Making: In a large bowl, beat eggs and granulated sugar until thick and pale. Sift together flour, baking powder, and salt. Gently fold into the egg mixture along with lemon zest.
3. Baking: Spread the batter evenly in the prepared pan. Sprinkle blueberries on top. Bake for 12-15 minutes or until the cake springs back when touched.
4. Rolling: Immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up the cake and towel together; cool on a wire rack.
5. Filling: Unroll the cake, remove the towel, and sprinkle lemon juice over the cake. Whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Spread over the cake.
6. Final Touch: Re-roll the cake without the towel. Chill before serving. Dust with confectioners’ sugar and garnish with more blueberries and lemon zest.

Notes

• Serving Suggestions: Serve chilled for the best texture and flavor. Pair with a cup of tea or a glass of sparkling wine for an elevated dessert experience.
• Storage: Keep refrigerated in an airtight container for up to 3 days.
• Variations: Substitute raspberries or strawberries for blueberries for a different twist.