There’s something undeniably comforting about a rolled sponge cake—its soft, pillowy texture filled with a creamy surprise, often reminding us of tea-time traditions, family gatherings, or the sweet simplicity of seasonal baking. This Lemon Blueberry Sponge Cake Roll is exactly that kind of dessert: light, vibrant, and bursting with fresh flavor.
I first fell in love with rolled cakes as a kid during summer visits to my grandmother’s house. She’d always have something fruity and sweet waiting on the kitchen table, usually made with berries she’d picked from the backyard. This recipe brings back that same nostalgic warmth, but with a little extra sunshine thanks to the lemony zing paired with juicy blueberries. It’s the perfect dessert for spring or summer, when berries are ripe and everyone’s craving something a little lighter but still indulgent.
Whether you’re planning a brunch, a picnic, or just want a slice of something bright to go with your coffee, this lemon blueberry roll is a showstopper that’s easier to make than it looks. Trust me—once you try it, you’ll be finding every excuse to bake it again.
Why You’ll Love This Recipe:
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Light and airy texture: The sponge cake is soft, delicate, and not too sweet—perfect for pairing with creamy fillings.
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Bright, citrusy flavor: Lemon zest and juice bring a fresh, sunny flavor that pairs beautifully with blueberries.
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Visually stunning: That swirl of purple and white inside the golden sponge makes for a lovely presentation.
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Make-ahead friendly: You can prep it a day in advance and keep it chilled until ready to serve.
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Versatile for occasions: From spring gatherings to baby showers or Easter brunch, it fits in anywhere.
INGREDIENTS YOU’LL NEED:
For the Sponge Cake:
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4 large eggs
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¾ cup granulated sugar
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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¾ cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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Powdered sugar (for dusting towel and rolling)
For the Filling:
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 teaspoon lemon juice
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½ cup heavy whipping cream
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1 cup fresh blueberries
HOW TO MAKE LEMON BLUEBERRY SPONGE CAKE ROLL:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease it. This makes it easy to release the cake after baking—no sticking drama!
Step 2: Make the Sponge Batter
In a large bowl, beat the eggs and sugar together until pale and thick—it should look almost creamy and ribbon-like. This step is key for that fluffy texture. Then stir in the lemon zest and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Be careful not to overmix; we want to keep that airy structure!
Step 3: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake for about 10–12 minutes, or until the cake springs back lightly when touched in the center. Watch it closely—sponge cakes bake fast!
Step 4: Roll It While Warm
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake is out of the oven, turn it out onto the towel, peel off the parchment paper, and gently roll it up in the towel (starting from a short side). This helps it hold the rolled shape later without cracking. Let it cool completely.
Step 5: Make the Filling
In a mixing bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Then fold in the fresh blueberries.
Step 6: Fill and Re-Roll
Once the cake is cool, carefully unroll it. Spread the filling evenly over the surface, then gently roll it back up—this time without the towel. Use a serrated knife to trim the ends for a clean look.
Step 7: Chill and Serve
Wrap the cake roll in plastic wrap and chill for at least an hour to let it set. When ready to serve, dust the top with a little more powdered sugar or garnish with a few extra blueberries and lemon zest for a pretty finish.
HELPFUL TIPS:
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Don’t skip the towel trick! Rolling the cake while warm is the key to getting that perfect spiral without cracking.
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Room temperature eggs whip better—take them out of the fridge a bit before starting.
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Fresh blueberries work best for this recipe, but if you’re using frozen, make sure to thaw and pat them dry to avoid extra moisture in the filling.
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Use a light hand when folding ingredients—gentleness preserves the sponge’s airy texture.
DETAILS:
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Prep Time: 25 minutes
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Cook Time: 12 minutes
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Total Time: 1 hour 45 minutes (includes chilling)
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Yield: 8–10 servings
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
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You can swap the blueberries for raspberries or blackberries if you’d like a different fruity twist.
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For a stronger lemon flavor, add a teaspoon of lemon zest into the filling as well.
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Be sure to let the cake cool completely before adding the filling, or the cream mixture will melt.
NUTRITIONAL INFORMATION:
(Per serving, approx.)
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Calories: 290
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Protein: 4g
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Carbohydrates: 30g
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Fat: 18g
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Fiber: 1g
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Sugar: 20g
FREQUENTLY ASKED QUESTIONS:
Can I freeze this cake roll?
Yes! Wrap it tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the fridge overnight before serving.
Can I make this gluten-free?
Absolutely—just use a 1:1 gluten-free flour blend. It should work just fine with this kind of sponge cake.
What if I don’t have a jelly roll pan?
You can use a rimmed baking sheet, but make sure it’s not too large. A 10×15-inch pan gives the right thickness for rolling.
STORAGE INSTRUCTIONS:
Keep your cake roll stored in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. It stays fresh for up to 3 days. For best texture, serve it chilled.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity delights:
CONCLUSION
There’s something so joyful about slicing into a rolled sponge cake and revealing that swirl of cream and berries. This Lemon Blueberry Sponge Cake Roll isn’t just a dessert—it’s a little celebration in every bite. It’s light yet indulgent, sweet with just the right tang, and surprisingly simple to pull off. Whether you’re making it for a gathering or just to treat yourself, this recipe is sure to brighten your day.
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Lemon Blueberry Sponge Cake Roll
Description
There’s something undeniably comforting about a rolled sponge cake—its soft, pillowy texture filled with a creamy surprise, often reminding us of tea-time traditions, family gatherings, or the sweet simplicity of seasonal baking. This Lemon Blueberry Sponge Cake Roll is exactly that kind of dessert: light, vibrant, and bursting with fresh flavor.
I first fell in love with rolled cakes as a kid during summer visits to my grandmother’s house. She’d always have something fruity and sweet waiting on the kitchen table, usually made with berries she’d picked from the backyard. This recipe brings back that same nostalgic warmth, but with a little extra sunshine thanks to the lemony zing paired with juicy blueberries. It’s the perfect dessert for spring or summer, when berries are ripe and everyone’s craving something a little lighter but still indulgent.
Whether you’re planning a brunch, a picnic, or just want a slice of something bright to go with your coffee, this lemon blueberry roll is a showstopper that’s easier to make than it looks. Trust me—once you try it, you’ll be finding every excuse to bake it again.
Ingredients
For the Sponge Cake:
4 large eggs
¾ cup granulated sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar (for dusting towel and rolling)
For the Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon juice
½ cup heavy whipping cream
1 cup fresh blueberries
Instructions
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease it. This makes it easy to release the cake after baking—no sticking drama!
Step 2: Make the Sponge Batter
In a large bowl, beat the eggs and sugar together until pale and thick—it should look almost creamy and ribbon-like. This step is key for that fluffy texture. Then stir in the lemon zest and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Be careful not to overmix; we want to keep that airy structure!
Step 3: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake for about 10–12 minutes, or until the cake springs back lightly when touched in the center. Watch it closely—sponge cakes bake fast!
Step 4: Roll It While Warm
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake is out of the oven, turn it out onto the towel, peel off the parchment paper, and gently roll it up in the towel (starting from a short side). This helps it hold the rolled shape later without cracking. Let it cool completely.
Step 5: Make the Filling
In a mixing bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Then fold in the fresh blueberries.
Step 6: Fill and Re-Roll
Once the cake is cool, carefully unroll it. Spread the filling evenly over the surface, then gently roll it back up—this time without the towel. Use a serrated knife to trim the ends for a clean look.
Step 7: Chill and Serve
Wrap the cake roll in plastic wrap and chill for at least an hour to let it set. When ready to serve, dust the top with a little more powdered sugar or garnish with a few extra blueberries and lemon zest for a pretty finish.
Notes
-
You can swap the blueberries for raspberries or blackberries if you’d like a different fruity twist.
-
For a stronger lemon flavor, add a teaspoon of lemon zest into the filling as well.
-
Be sure to let the cake cool completely before adding the filling, or the cream mixture will melt.