This Lemon Blueberry Swiss Roll Cake is a perfect dessert for warmer weather. A light and fluffy vanilla cake filled with fresh whipped cream, Lemon Curd and fresh blueberries. A perfect dessert for spring and summer!

Who’s ready for a great summer cake? Well, keep on reading because you’re going to want to make this Lemon Blueberry Swill Roll Cake. I can’t stress enough how much I love Swiss Roll Cakes and if you follow along you would have probably seen my Chocolate Raspberry Roulade Cake or my Strawberry & Cream Swill Roll Cake. They are all amazing variations of this cake I have here for you today.

This cake came about recently because I got my hands on a whole tub of blueberries for such great value. I made my Blueberry Cream Cheese Cake Squares as well as my Fig and Blueberry Crostini (have you see that recipe?) But I still have blueberries left over, so I thought a Swiss Roll Cake would be great!

Here’s What We Need To Make the Lemon Blueberry Swiss Roll Cake

For the Sponge Cake

• 4 Large eggs
• 1/4 Cup plain flour
• 4 Tablespoons cornstarch
• 1/2 Cup white sugar plus 1 tablespoon
• 1 Teaspoon vanilla extract
• 1/4 teaspoon white vinegar

For the filling:

• Whipping cream double cream (not low fat)
• Sugar
• Lemon Curd

For garnish:

• Powdered sugar
• Extra blueberries

Remember, the full recipe with instructions can be found at the end of the post in the recipe card.

Whisking the Eggs for volume

• We’re using four eggs for this recipe. Add two of the eggs to your large mixing bowl. And to that add the yolks of the other two eggs. Place the egg whites in a separate mixing bowl. We’ll get to those after.
• Beat the eggs on high speed with the sugar. Do this until it has basically tripled in volume and you have a smooth and thick batter., this will take 3 – 5 minutes. Like you will see below. Then whisk in the vanilla.

Important.  Make sure the eggs are at room temperature.  Cold eggs will not reach full volume when beaten.  So, make sure they are out of the fridge for a good 30 minutes.

Mixing the Cake Batter for The Swiss Roll Cake

• In a small bowl combine the flour and the corn flour.  Next, sift it into the batter.  This is super important.  If you just pour it in quickly without sifting, you will deflate the batter. 
• This Swiss Roll Cake requires a light and airy batter to get a light sponge cake. So, sift in and gently stir until just combined, about a minute.
• In a separate bowl whisk the egg whites. Whisk on high speed until foamy, about 30 seconds. Add a drop of white vinegar and whisk for a further minute until soft peaks form. Next, add the sugar and continue to whisk until stiff peaks form.

Importance of folding in egg whites

• Add the beaten egg whites to the batter and GENTLY fold it in until it’s just combined.  And yes, gentle is the way forward otherwise you will deflate the batter.
• Evenly pour and spread the batter out in the pan.
• Bake for about 5 – 7 minutes. The cake will be slightly puffed up and will spring back a little when touched.

• Have ready a cooling rack with a damp tea towel placed on top. Immediately invert the cake on top and take away the pan. Then gently start peeling back the paper. Yes, it will most likely look like this. You might get a clean pull but probably not. Don’t worry, this is normal and it’s going to be the inside of the cake that you won’t see.
• Gently roll up the cake and leave it on the cooking rack. I like to leave it for a good two hours to make sure it’s cooled completely.

• Unroll and fill the cake, gently unroll the cake and evenly spread over the whipped cream, the lemon curd and blueberries.
• Roll the cake back up, gently roll the cake back up. At this stage I loosely wrap the cake and store it in the refrigerator for about two hours before serving.

Lemon Curd, I used already prepared Lemon Curd for this recipe. If you are making it from scratch for the cake, you have to allow more time for the recipe. Lemon Curd can be made up to four weeks before using and stored in the fridge. You can also choose to buy lemon curd for this recipe.

One Delicious Swiss Roll Cake Ready To Enjoy

And just like that friends, you have the Swiss Roll Cake Ready to devour! And you will want to devour it, I promise. Yes, this cake is work and does require you to read carefully and pay attention along the way. I’ve been successfully making Swiss Roll Cakes for more than 15 years and there have been a few failures along the way for sure. But patience and practice makes perfect, right?

How To Serve This Lemon Blueberry Swiss Roll Cake

Serve it exactly as it is, no adjustments needed. This is a great after dinner dessert or even a cake to serve at a Brunch or afternoon tea this summer. One of the really great things about roll cakes is that they aren’t a heavy dessert and you can easily devour a piece or two!

Tips for Storing this Cake and How Long it will stay Fresh

• Store in the fridge – this cake will keep up to two days in the fridge in an airtight container.
• Best the day it’s baked – yes, it is definitely best the day it’s baked. However, like previously stated the cake will stay moist and still good up to two days.
• Don’t freeze this cake– you cannot freeze this cake after it’s filled. Upon defrosting the cream will curdle and and the cake will have a strange consistency.

Well friends that just about sums up the Lemon Blueberry Swiss Roll Cake. Don’t be afraid to make it, just give it a try. One thing my many years of baking has taught me, just try it out and see how it goes. Just follow all the steps and you should have a successful cake on the first try. If you have questions, just leave me a comment below.

Have a great Monday and I’ll see you in a few days with more delicious kitchen inspiration!

Here’s Some More Swiss Roll Recipes To Try

• Chocolate Raspberry Roulade Cake
• Strawberry & Cream Swiss Roll Cake
• Mango & Lime Roulade Cake

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US CustomaryMetric

Lemon Blueberry Swiss Roll Cake

This Lemon Blueberry Swiss Roll Cake is a perfect dessert for warmer weather. A light and fluffy vanilla cake filled with fresh whipped cream, Lemon Curd and fresh blueberries. A perfect dessert or spring and summer!

Prep Time30 minutes mins

Cook Time8 minutes mins

cool time2 hours hrs

Total Time2 hours hrs 38 minutes mins

Course: french

Cuisine: dessert

Keyword: blueberries, lemon curd, swiss roll cake

Servings: 8 servings

Calories: 305kcal

Author: Julia Pinney

Ingredients

For The Sponge Cake

• 4 large eggs
• 1/4 Cup plain flour
• 4 Tablespoons cornstarch
• 1/2 Cup granulated white sugar
• 1 tbsp granulated white sugar yes, it's meant to be here twice*
• 1 Teaspoon vanilla extract
• 1/4 teaspoon white vinegar

For the Filling

• 1 cup lemon curd
• 1 cup whipping cream
• 1 cup blueberries fresh

For the Garnish

• Powdered sugar
• Blueberries

US Customary – Metric

Instructions

• Preheat oven to 450 degrees F and have the rack at the middle setting in the oven. Grease and line with parchment paper a 12 x 8 baking tray. Grease the parchment paper as well.
• Have ready a cooling rack with a damp tea towel spread on top. (This is for rolling the cake up when it comes out of the oven)
• In a medium bowl, sift together the flour and the cornstarch. Set aside
• Separate two of the eggs. Placing the whites in a medium bowl and the yolks in a large bowl. Add the two additional eggs to the egg yolks. Add 1/2 cup of the sugar and mix on high speed until pale and fluffy and has just about tripled in size. Mix in the vanilla extract for just a few seconds and sift in flour and stir until just combined.
• With a clean whisk attachment, beat the egg whites until foamy, about 30 seconds. Add the vinegar and beat until soft peaks form, about another minutes. Next add the sugar and beat on high speed until stiff peaks form.
• Fold a small amount of the egg whites into the batter until combined. Add the remaining egg whites and mix until just combined.
• Pour into the prepared pan and evenly spread out the batter. Bake for 7-10 minutes or until golden and springs back when touched.
• Remove cake from oven and invert on the damp tea towel set over a cooling rack. Remove the tray. Gently remove the parchment paper. Roll the cake up with the tea towel. Leave it to cool completely for a few hours.
• In a medium sized bowl, add the cream and the sugar. Beat on high speed until thick and fluffy.
• When the cake has cooled, unroll and evenly spread over the cream and top with lemon curd and blueberries. Roll the cake back up and refrigerate for at least an hour before cutting.
• Garnish cake with powdered sugar and a few blueberries.
• Cake will keep covered in the refrigerator up to two days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

IMPORTANT, If you’ve never made a Swiss Roll cake before, I strongly recommend you look at the entire post before the recipe card to see all the step-by-step photos, instructions and useful tips.

Nutrition Facts

Lemon Blueberry Swiss Roll Cake

Amount Per Serving (1 slice)

Calories 305 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 134mg45%

Sodium 111mg5%

Potassium 76mg2%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 29g32%

Protein 5g10%

Vitamin A 582IU12%

Vitamin C 2mg2%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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