How to Make Lemon Blueberry Sponge Cake Rolls
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A light, zesty dessert bursting with fresh blueberry flavor and perfect for spring or summer celebrations!
If you're searching for a show-stopping dessert that's both beautiful and bursting with flavor, look no further than this Lemon Blueberry Sponge Cake Roll. With a soft, fluffy sponge cake, swirled with lemon zest and juicy blueberries, then filled with sweet lemon cream cheese frosting—this is the kind of treat that impresses guests and satisfies sweet cravings all at once.
Whether you're hosting a brunch, attending a baby shower, or just craving something special for the weekend, this recipe is perfect. And the best part? It’s much easier to make than it looks!
Why You’ll Love This Lemon Blueberry Sponge Cake Roll
✅ Vibrant & fresh flavor
✅ Perfectly fluffy sponge
✅ Ideal for spring and summer events
✅ Easy to make ahead of time
✅ Eye-catching and totally Pinterest-worthy!
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Ingredients You’ll Need
For the sponge cake:
• 4 large eggs (room temperature)
• 3/4 cup granulated sugar
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk (warm)
• Powdered sugar (for rolling)
For the filling:
• 8 oz cream cheese (softened)
• 1/2 cup powdered sugar
• 1/4 cup lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1/2 cup heavy cream (cold, whipped)
• 1 cup fresh blueberries (rinsed and dried)
Step-by-Step Instructions
1. Preheat and Prep the Pan
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, allowing some overhang for easy lifting. Lightly grease it or spray with non-stick baking spray.
2. Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar using a hand or stand mixer for 6–8 minutes, or until the mixture is pale, thick, and tripled in volume. This is crucial for a light sponge texture.
3. Add Lemon and Vanilla
Fold in the lemon zest and vanilla extract gently. Be careful not to deflate the mixture.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Sift the dry ingredients into the egg mixture gradually, folding gently until just incorporated.
5. Add Warm Milk
Pour the warm milk along the side of the bowl and fold in gently. This keeps the batter soft and flexible.
6. Bake the Sponge
Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter to remove air bubbles. Bake for 12–14 minutes, or until the cake springs back when touched.
7. Roll the Cake
While the cake is still hot, dust the top with powdered sugar. Place a clean kitchen towel over it, then invert it onto a flat surface. Gently peel off the parchment paper, then roll the cake up in the towel starting from the short end. Let it cool completely rolled up.
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How to Make the Lemon Cream Cheese Filling
In a medium bowl, beat together the cream cheese, powdered sugar, lemon juice, and lemon zest until smooth. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the lemon mixture. Add the blueberries last, folding them in gently to avoid bursting.
Assemble the Cake Roll
Once the cake is cool, carefully unroll it. Spread the lemon cream cheese filling evenly over the sponge, leaving about 1/2 inch around the edges. Gently re-roll the cake (without the towel this time) and place seam-side down on a serving platter. Chill in the refrigerator for at least 1 hour before slicing.
Optional Garnishes
• Dust with powdered sugar
• Top with extra blueberries and lemon slices
• Drizzle with lemon glaze for extra flair
Pro Tips for Success
• Room-temperature eggs whip better—don’t skip this step.
• Use fresh lemons for zest and juice. The flavor is unbeatable!
• If you want a brighter color, a touch of natural yellow food coloring in the batter works beautifully.
• You can freeze the sponge cake (before filling) for up to a month.
Variations to Try
• Replace blueberries with raspberries or strawberries
• Add a lavender twist by infusing the whipped cream
• Make it more indulgent with a white chocolate drizzle
Perfect Occasions for This Dessert
🌸 Mother’s Day Brunch
🎂 Birthday Parties
🌞 Summer Potlucks
👶 Baby Showers
💐 Springtime Picnics
Final Thoughts
This Lemon Blueberry Sponge Cake Roll is the kind of dessert that feels like sunshine on a plate. It’s light, creamy, and just the right balance of tart and sweet. While it looks fancy, even beginner bakers can master this recipe with a bit of patience and love.
You’ll be proud to show it off—and even prouder to eat it!
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