Light and Fluffy Blueberry Lemon Cake Roll

Ingredients

Cake:

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup powdered sugar (for dusting)

Zest of 1 lemon

Filling:

1 cup heavy cream

1/4 cup powdered sugar

1/2 cup lemon curd

1 cup fresh blueberries

Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Beat in the vanilla extract and lemon zest.

Gently fold the dry ingredients into the egg mixture until just combined.

Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and peel off the parchment paper. Starting at a short end, roll the cake and towel together. Let cool completely on a wire rack.

In a medium bowl, beat the heavy cream and powdered sugar until stiff peaks form.

Unroll the cooled cake and spread an even layer of lemon curd over the cake, leaving a small border. Spread the whipped cream over the lemon curd and sprinkle with fresh blueberries.

Carefully roll the cake back up without the towel. Transfer to a serving platter.

Dust the top with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 1 hour (including cooling time)

Kcal: 250 kcal | Servings: 10 servings