Lemon and Blueberry Roulade

by Erin

Enjoy summer blueberries and citrus lemon in this beautiful lemon and blueberry roulade made with a lovely sponge cake.

Lemon and Blueberry Roulade 2

Welcome to August’s Secret Recipe Club! This month I was assigned to Susan’s blog food. baby. life. She lives in Australia which means most of her measurements are metric but that shouldn’t stop you from taking the extra minute of two to convert them (yay Google). Especially with recipes such as No-Bake Chocolate Chip Cheesecake, Bacon and Egg Pie, and a Baked Yogurt Tart with Cherries and an Oatmeal Crust.

As usual I was torn by the expansive list of delicious recipes. After narrowing it down to 3, I handed them over to Bob for his input and he picked this lemon and blueberry roulade. It had been a very long time since I have made a roulade so I think he chose well. Even better when I realized I did not have to go to the store for ingredients because I had everything already! I might be a food hoarder.

But I digress. This roulade is lighter in taste than most roulades I have had in the past owing to the spongy cake, citrus lemon, and sweet blueberries. Lemon or lime with blueberries is yet another combo like peanut butter and chocolate that never fails. As such, I did kind of wish there had been more filling and I may double it next time because I can never have enough cream cheese frosting/filling.

Lemon and Blueberry Roulade 1

Four years ago: Baked Mini Bowties


Serves 8



3/4 cup all-purpose flour, sifted

1 tsp baking powder

1/4 tsp salt

3 large eggs, separated

3/4 cup powdered sugar, divided

2 Tbsp hot milk


4.5 oz. cream cheese, at room temperature

1 Tbsp sugar

Zest of 1 lemon

1/4 cup heavy cream

1/2 cup frozen blueberries, thawed


  1. Preheat oven to 390 degrees F (200 C). Grease and line the base and 2 sides of a 9×12.5-inch swiss roll pan, allowing the paper to extend about 2 inches over the sides.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Place the egg whites in a large bowl and beat with an electric beater until soft peaks form. Gradually add in 1/2 cup of the sugar, continuing to beat just until the sugar has dissolved.
  4. With the beaters running add the egg yolks one at a time, and beat until the mixture is thick and pale, about 5 minutes.
  5. Working quickly, pour the hot milk down the side of bowl, add the flour mixture, and gently fold them through the egg mixture just until there are no pockets of flour left, do not overmix.
  6. Spread evenly in the prepared pan and bake for 8 or until slightly golden and set.
  7. While the cake cooks, place a clean tea towel on the counter and sprinkle with extra sugar roughly the same size as the cake. Once the cake is done, flip on the the sugared towel and gently peel off the baking paper. Starting on a short edge, turn the tea towel up over the cake and roll up together. Leave the cake to cool 15 minutes or until ready to fill.
  8. To make the filling, in a medium bowl beat the cream cheese, sugar and lemon zest until smooth. Add the cream a little at a time, continuing to beat until it is all incorporated and the mixture is smooth.
  9. To assemble, carefully unroll the sponge and spread with the cream cheese mixture, leaving a 1/2-inch border around the edges. Sprinkle with the blueberries. Carefully re-roll the sponge and place seam side down on a serving plate. Chill before serving, sprinkled with extra powdered sugar for garnish if desired.

Source: Converted from food. baby. life.


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Susan August 26, 2015 - 4:36 pm

Yay I’m glad you enjoyed it!! My kids still request this one even after all this time. Thanks Erin!

Amber | Caleigh's Kitchen August 26, 2015 - 11:16 am

This looks beautiful! Love the flavors!!!! Thanks for the warm welcome to the club!

Emily @ Life on Food August 26, 2015 - 9:00 am

This is a perfect summer cake. I love cake rolls although I don’t make them too often. They are so pretty.

Karen August 26, 2015 - 4:24 am

What a FAB dessert Erin, a real show stopper kinda dessert and with such wonderful ingredients too! Karen

Lauren @ Sew You Think You Can Cook August 25, 2015 - 10:29 pm

ABSOLUTELY BEAUTIFUL! I don’t think I’d be able to successfully make a cake roulade.

Nicole @ Young, Broke and Hungry August 25, 2015 - 12:00 pm

I’m impressed with your skills. Whenever I make a roulade, mine tears but I would be willing to give it another go for this recipe. Cream frosting gives me life.

spiffycookie August 25, 2015 - 1:23 pm

I found that you cannot roll it up too tightly because it will crack when you unroll it to fill it up. And you have to roll it up immediately out of the oven. That being said, mine definitely cracked a little, but I cover the imperfections with powdered sugar or frosting haha.

Chelsea @chelseasmessyapron August 25, 2015 - 9:24 am

I love blueberry and lemon together!! This roulade is SO pretty!!

spiffycookie August 25, 2015 - 9:35 am

Thanks Chelsea! Awhile back I got a request to post some blueberry-lemon recipes and until then hadn’t realized how few I had!

Jess @ Flying on Jess Fuel August 24, 2015 - 10:53 pm

This looks so perfect!! I’m always scared to try making roulades because they seem like they take a lot of finesse. Yours looks amazing! You make it look easy. :) And I love the blueberry & lemon combo!

Julie @ Julie's Eats & Treats August 24, 2015 - 10:03 pm

If she makes treats like this it’s totally worth converting measurements! Delicious!

spiffycookie August 25, 2015 - 8:17 am

Agreed! Thanks Julie.

Sarah E August 24, 2015 - 5:56 pm

I wasn’t sure what a roulade was and then I saw your picture and if lemon & blueberry wasn’t enough to convince me that I wanted it…the picture definitely was! Then I saw that you described it as light and spongey. YES! I picture it tasting like a gourmet Twinkie and that makes my heart happy :) Great pick for today! Happy Reveal Day.

spiffycookie August 25, 2015 - 8:18 am

Roulade is just a fancy term for a cake roll – I think. I evidently have been pronouncing it wrong too. Apparently it is roo-lahd not roo-laid. Oh well it still tastes good!

Sue Lau August 24, 2015 - 4:47 pm

I would love a slice of this with hot coffee for breakfast please! And breakfast all day long! :)

Tara August 24, 2015 - 4:30 pm

Such a beautiful cake! Love the colors! I have never made a roulade. May have to start with this.

Karen @ Karen's Kitchen Stories August 24, 2015 - 3:19 pm

A roulade is something that has always intimidated me! I’m sure I’d have to patch it all over the place! Yours is so elegant and beautiful!!

spiffycookie August 24, 2015 - 3:42 pm

Thanks Karen! It’s actually pretty easy so long as you roll is up (not too tightly) right after it comes out of the oven.

Stephanie August 24, 2015 - 11:52 am

This looks absolutely fantastic. Just stopping in from Group C to say how wonderful this cake looks and how much I want to munch on it right now.

Wendy, A Day in the Life on the Farm August 24, 2015 - 10:38 am

A perfectly beautiful cake!!!

Bean August 24, 2015 - 9:54 am

Yum! I agree, it’s hard to go wrong with the blueberry/lemon combo! This cake looks amazing!

Rebekah @ Making Miracles August 24, 2015 - 9:23 am

That looks absolutely LOVELY!!

Traci August 24, 2015 - 8:43 am

What a great recipe! I love how elegant it looks but the flavor combination is what caught me. I love lemon and blueberry. Great SRC pick!

SallyBR August 24, 2015 - 8:10 am

Absolutely beautiful! I’ve never attempted to make a roulade, knowing my baking limitations, but…. yours turned out perfect!

great flavors too….

wonderful choice for your assignment this month!

Katrina @ Warm Vanilla Sugar August 24, 2015 - 7:36 am

This is such a cool cake. Love the filling and love the flavour!

spiffycookie August 24, 2015 - 8:09 am

Thanks Katrina!


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