Description
A delightful lemon blueberry cake roll that’s easy to make and bursting with fresh flavors.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale. Add lemon zest and juice.
- Fold in the dry ingredients gently, then spread batter into the prepared pan.
- Sprinkle blueberries over the batter and bake for 12-15 minutes.
- While warm, roll the cake in a towel dusted with powdered sugar and let cool.
- Unroll, spread with filling if desired, and roll back up. Chill before serving.
Notes
Store in the refrigerator for up to 3 days. For a twist, add cream cheese frosting inside.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g