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Lemon Blueberry Roll Cake

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A delightful lemon blueberry roll cake combining light, airy sponge with a refreshing lemon cream and sweet blueberry compote.

Ingredients

Scale
  • 4 large eggs
  • 100g (1/2 cup) granulated sugar
  • 1 tbsp lemon zest (from 1 lemon)
  • 1 tsp vanilla extract
  • 100g (3/4 cup) all-purpose flour
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • 1 cup fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 200ml (3/4 cup + 1 tbsp) whipping cream
  • 100g (1/2 cup) mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice

Instructions

  1. Preheat your oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat the eggs and sugar together until pale and fluffy, about 5–6 minutes. Add lemon zest and vanilla extract.
  3. Sift in the flour and salt, and fold gently until combined. Stir in the lemon juice.
  4. Pour the batter into the lined pan, spreading it evenly. Bake for 10–12 minutes or until lightly golden and springy.
  5. While the cake is warm, invert it onto a towel dusted with sugar. Peel off parchment and roll the cake with the towel. Let it cool completely.
  6. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until juices release. Add cornstarch slurry and cook until thickened. Let cool.
  7. Whip cream until soft peaks form, then beat in mascarpone, powdered sugar, lemon zest, and lemon juice until smooth and fluffy.
  8. Unroll the cooled cake and spread lemon cream evenly. Spoon over cooled blueberry compote and re-roll gently.
  9. Wrap the cake in plastic wrap and chill for at least 1 hour. Before serving, dust with powdered sugar or garnish with fresh berries.

Notes

To prevent the cake from sticking to the towel when rolling, sprinkle some sugar on the towel. Use fresh ingredients for best results.

Nutrition

Find it online: https://recipesunfolded.com/lemon-blueberry-roll-cake/

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