Description
A light and fluffy cake roll filled with fresh lemon curd and blueberries, perfect for a refreshing dessert.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 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, beat eggs and sugar until thick and pale. Add vanilla extract.
- Sift together flour, baking powder, and salt; gently fold into the egg mixture.
- Spread batter evenly in the prepared pan and bake for 10-12 minutes.
- While warm, dust with powdered sugar and roll up in the parchment paper to cool.
- Unroll the cake, spread with lemon curd and blueberries, then reroll.
- Chill for at least 1 hour before serving.
Notes
For best results, use fresh blueberries and serve chilled. Can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 30g
- Fat: 6g
- Carbohydrates: 45g
- Protein: 4g