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Blueberry and lemon swiss roll

A soft sponge cake roll baked with juicy blueberries, filled with lemon crud and whipped cream.
Prep Time25 mins
Cook Time12 mins
Assembling time15 mins
Total Time52 mins
Course: Dessert
Keyword: Blueberry lemon cake, Blueberry swiss roller, Cake rolls, Lemon curd, Sponge roll, swiss roll, whipped cream


  • 3 Eggs room temperature
  • ½ cup Sugar white granulated
  • 1/3 cup Flour all-purpose
  • ¼ cup Corn flour/Cornstarch
  • ½ teaspoon Baking powder
  • Pinch Salt
  • 1 teaspoon Vanilla
  • 2 Tablespoon Milk
  • ½ cup Blueberries fresh or frozen
  • 3-4 tablespoons Lemon curd
  • 1 cup Whipped cream


  • Preheat oven to 180°C / 350°F.
  • Butter and line a baking tray with baking paper. I used a 25cm by 35cm tray.
  • Sperate 3 eggs.
  • In a bowl or stand mixer combine eggs yokes, granulated sugar, and vanilla.
  • Beat on medium-high speed for 3-5 minutes until pale and thick.
  • Next sift in the flour, corn flour, baking powder and salt. Fold until just combined them stir in milk.
  • In a separate bowl beat egg whites until stiff.
  • Take ⅓ of the stiff egg whites and fold into the sponge batter.
  • Now take the sponge batter and pour it into the other ⅔ of the egg whites and gently fold together.
  • Pour the batter evenly into prepared pan.
  • Sprinkle over blueberries. (if you are using frozen blueberries make sure to defrost them first.
  • Bake 10-12 minutes.
  • Dust a piece of baking paper or a clean kitchen towel generously with icing sugar. (powdered sugar)
  • Carefully flip the cake over onto the sugar-coated towel or paper.
  • Carefully, pull the baked parchment paper off the cake.
  • Roll up cake in the towel or paper, starting with a long side.
  • Cool completely.
  • When the cake has cooled unroll the cake and spread with lemon curd and then whipped cream.
  • Roll up again.
  • Place seam side down on a platter.
  • Sprinkle with powdered sugar.