Delight your senses with this Lemon Blueberry Sponge Cake Roll, a perfect blend of zesty lemon and fresh blueberries wrapped in a light, fluffy sponge. Ideal for any occasion, this dessert not only promises a burst of fresh flavors but also serves as a visually stunning centerpiece. Follow this straightforward recipe to create a dessert that is as delightful to look at as it is to eat. With detailed steps and comprehensive nutritional insights, prepare to impress both yourself and your guests with this exquisite treat.
Benefits of Lemon and Blueberry in Baking
Lemon and blueberries aren’t just flavorful—they’re also packed with benefits. Lemons, rich in Vitamin C, add a burst of flavor and a touch of acidity that enhances the sweetness of the blueberries. The berries themselves are superfoods, loaded with antioxidants, Vitamin C, and fiber, promoting overall health and well-being. Together, they create not only a delicious combination but also a healthful one, making this cake a guilt-free indulgence that’s hard to resist.
Ingredients and Instructions
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
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale.
- Sift together flour, baking powder, and salt. Fold into the egg mixture along with lemon zest.
- 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.
- Immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up cake and towel together, cool on a wire rack.
- 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.
- 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: 4g
- Fat: 18g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 125mg
- Potassium: 65mg
- Fiber: 1g
- Sugar: 23g
- Vitamin A: 12% DV
- Vitamin C: 15% DV
- Calcium: 5% DV
- Iron: 7% DV
Notes and Serving Suggestions
- Storage: Store the cake roll in the refrigerator, covered, for up to 3 days.
- Serving Tip: Serve chilled for the best texture and flavor, garnished with additional blueberries and a light dusting of powdered sugar.
- Variation: Try using a mixture of berries or add a thin layer of lemon curd inside the roll for an extra lemony zing.
Conclusion
This Lemon Blueberry Sponge Cake Roll not only offers a delightful taste and aesthetic appeal but also incorporates healthy ingredients that provide nutritional benefits. It’s a versatile recipe that can be adapted for various occasions and tastes. Whether you’re a seasoned baker or a novice, this cake roll promises success and satisfaction, making it a must-try for everyone who loves a balance of sweet and tart flavors.
FAQs
- Can I use frozen blueberries instead of fresh? Yes, frozen blueberries can be used. Ensure they are thawed and well-drained to avoid excess moisture in the cake.
- How can I ensure my sponge cake is fluffy? Be sure to beat the eggs and sugar until thick and pale, which incorporates air and aids in achieving a fluffy texture.
- What can I do if my cake cracks during rolling? Cracks can occur but don’t affect the taste. A dusting of confectioners’ sugar or a decorative topping can easily hide any imperfections.
- Can this cake be made ahead of time? Yes, the cake can be prepared a day in advance and kept refrigerated, which may even enhance the flavors as they meld together.
Lemon Blueberry Sponge Cake Roll Recipe
Description
Delight your senses with this Lemon Blueberry Sponge Cake Roll, a perfect blend of zesty lemon and fresh blueberries wrapped in a light, fluffy sponge. Ideal for any occasion, this dessert not only promises a burst of fresh flavors but also serves as a visually stunning centerpiece. Follow this straightforward recipe to create a dessert that is as delightful to look at as it is to eat. With detailed steps and comprehensive nutritional insights, prepare to impress both yourself and your guests with this exquisite treat.
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
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a large bowl, beat eggs and granulated sugar until thick and pale.
- Sift together flour, baking powder, and salt. Fold into the egg mixture along with lemon zest.
- 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.
- Immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up cake and towel together, cool on a wire rack.
- 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.
- Re-roll the cake without the towel. Chill before serving, dust with confectioners’ sugar, and garnish with more blueberries and lemon zest.
Notes
- Storage: Store the cake roll in the refrigerator, covered, for up to 3 days.
- Serving Tip: Serve chilled for the best texture and flavor, garnished with additional blueberries and a light dusting of powdered sugar.
- Variation: Try using a mixture of berries or add a thin layer of lemon curd inside the roll for an extra lemony zing.
