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blueberry and lemon roulade

Blueberry and Lemon Roulade

Karon Grieve
Super easy but seriously impressive roulade that makes the perfect spring/summer dessert or tea time treat
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course baking
Cuisine British
Servings 10 slices
Calories 258 kcal


  • 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



Use cream cheese instead of mascarpone if you don't have any.
Just use lemon juice instead of limoncello to make the syrup.


Calories: 258kcalCarbohydrates: 46gProtein: 4gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 72mgSodium: 45mgPotassium: 63mgFiber: 1gSugar: 35gVitamin A: 185IUVitamin C: 2mgCalcium: 29mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword blueberries, lemon, roulade
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