Light and fluffy, bursting with juicy blueberries and rich creamy lemon curd this blueberry and lemon roulade is the perfect spring into summer type cake. Pretty as a picture and oh so delicious too.
Why you’ll love this delicious cake recipe
- This blueberry roulade recipe is basically a swiss roll cake so is super easy to make
- It’s a fat-free recipe so no butter involved in the mix. One less ingredient to worry about
- Lemon and blueberry are a marriage made in heaven, tart, sweet and oh so juicy!
- This is quick easy baking, the roulade itself is baked in just 10 minutes
I’ve got a batch of homemade goodies that need using up and this blueberry and lemon roulade uses all of them rather licely.
That lemon curd lurking in the fridge and my homemade mascarpone cheese too. Both come together beautifully in this simple bake.
Add to that I had a jar of my raspberry and blueberry jam in the larder and some of my homemade limoncello liqueur the whole blueberry and lemon roulade cake just had to be done!
Blueberries. I always seem to buy blueberries on my weeklly venture to the great outdoors (supermarket) and don’t finish them all. I freeze lots of them and this blueberry cake is just another tasty way of using up these fabulous berries.
Lastly, I just fancied baking a cake that was light and summery and sort of says ‘hello there summer is surely coming!’
Ingredients for blueberry and lemon roulade
- eggs – free range of course. Mine courtesy of my girls in the garden
- caster sugar
- self-raising flour
- vanilla extract
How to make the roulade
This really is the easiest and quickest cake to bake ever!
Simply whisk together the eggs and caster sugar for about 5 minutes til they have trippled in size and are fiull of air and lightness. That’s the key to this whole roulade business, you want air in there!
Now stir in the flour and the vanilla extract and pour your cake batter into a swiss roll tin. My baking tin measures 33 x 23cm (13 x 9″).
Bake for a mere 10 minutes till just golden and springy.
How to roll a roulade/swiss roll
Don’t get worried about how to make that neatly rolled up cake. Honestly it’s easy.
Just peel off the original baking paper from your baked roulade and lay a new sheet of baking parchment on your work surface.
Now flip over the baking tray so that your roulade is now sitting on the new sheet of baking parchment.
Using a sharp knife carefully cut a slit into the cake base about 1cm in from the short edge. Don’t cut all the way through the cake, just about half way. This is to help it fold for the roll.
Using the baking parchment underneith the roulade start to roll it up at the end you’ve just cut. Roll the paper and cake together and make sure it is sitting with the end on the base on a cooling rack. Leave it to cool completely then carefully unroll and remove the baking parchment.
You will find that the cake will now roll perfectly without breaking.
For the filling
That all important zingy lemon curd and blueberry jam. And of course the mascarpone cheese too for it’s rich creaminess.
Spread the base of the roulade with your blueberry jam.
Mix your lemon curd with the mascarpone cheese to create a really creamy and lemony spread and layer this on top of the jam.
Now simply roll up that roulade and place it with the end on the underside on the serving plate.
If you don’t have any mascarpone cheese then you can use plain old fashioned cream cheese instead.
That fabulous frosting
You’ll need icing sugar, some unsalted butter, more mascarpone and lemon zest to make the frosting for this blueberry and lemon roulade.
Just beat all those ingredients together and spread all over the roulade leaving the ends uncovered. If your roulade cracked as you rolled it then this fabby frosting will cover up any faults and nobody will be any the wiser!
Now you could simply scatter a few blueberries on top of your roulade and leave it at that. But no, we are going for a really luxurious blueberry and lemon roulade so let’s get a wee bit more creative in the decorating department.
I have toasted some almonds and scattered these on top of the frosted roulade and there are of course those blueberries there too. Plus some grated lemon zest.
Now for that really luxurious finishing touch.
I mixed some of my homemade limoncello liqueur with water and heated it till the sugar dissolved then cooled this to make a delicious limoncello syrup to drizzle over my cake.
If you don’t happen to have any limoncello to hand then just use the juice of a lemon with the sugar instead to make a syrup.
Now drizzle the cooled syrup all over the top of your blueberry and lemon roulade.
How many does this serve?
Your lemon and blueberry rouolade should serve 8-10 people. It depends how wide you cut those slices of course!
This cake will keep for up to 3 days in a covered cake tin/cake dome. You can freeze the roulade cake base before frosting by rolling and wrapping in lots of cling film and freezing for up to 3 months.
Looking for more delightfully summery cakes to try? Then check these recipes out before you go;
Raspberry and white chocolate roulade
Gin and tonic lemon drizzle cake
Eton Mess strawberry sponge cake
Easy coconut lemon and ginger cake
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Blueberry and Lemon Roulade
- 33 x 23cm (13 x 9") swiss roll baking tin
- 4 eggs large
- 100 g caster sugar
- 100 g flour self-raising flour
- 1 tsp vanilla extract
- 4 tbsp blueberry jam
- 2 tbsp lemon curd
- 2 tbsp mascarpone
- 150 g icing sugar
- 2 tbsp mascarpone
- 1 tbsp butter unsalted
- 1 tsp lemon zest grated
lemon drizzle and topping
- 4 tbsp blueberries
- 2 tbsp almonds flaked
- 2 tbsp limoncello
- 2 tbsp sugar
- preheat oven to 180C and line the baking tin with baking parchment
- Whisk the eggs and sugar for 5 minutes till tripled in volume then stir in the flour and vanilla extract and pour cake batter into prepared swiss roll tin and bake for 10 minutes till golden
- Peel off baking paper and flip the sponge on to another sheet of baking paper, score short edge and roll up in the paper till the roulade cools completely
- unroll the roulade and remove baking paper. Spread with the blueberry jam.
- mix mascarpone with lemon curd and spread carefully on top of the blueberry jam and roll the cake and place on serving platter
- Beat together all ingredients and spread this over the entire roulade leaving the ends uncovered
- Toast the flaked almonds in a dry pan for about 1 minute till golden and scatter on top of the roulade along with blueberries and lemon zest
- make the limoncello syrup by mixing the limoncello with sugar and heating till sugar dissolves and forms a syrup. Cool and drizzle over the entire cake
Karon Grieve says
glad you like it