Fresh blueberry and lemon curd filling in a vanilla sponge cake topped with powdered sugar and whipped cream. Vanilla Blueberry Cake Roll is a simple dessert that can be served for breakfast or afternoon tea.
Spring is a time for berries. When I was a kid, we had strawberries growing under the water tap in the back yard. Every time someone turned on the tap, a little water would leak from the hose and water the berries. It was the perfect spot for strawberries so we always had lots of large, sweet strawberries. Our neighbors had raspberry bushes and we used to sneak raspberries from those too.
Texas is too hot and alkaline for raspberries and strawberries don’t do well here either. I did have a blackberry bush in my yard but it died while I was away in Cambodia. I’ll replace it when I get back next time. Joan was lucky to have a neighbor with HUGE blueberry bushes so she always had a nice supply in the spring.
In the meantime, I buy my berries at Costco. They’re so cheap and plentiful there. They had fresh blueberries last week so I couldn’t resist. It took me a few days to decide what to do with my precious blueberries but I thought a simple cake roll would be fun.
Vanilla Blueberry Cake Roll starts with a simple sponge cake. The great thing about this recipe is the sponge cake is very flexible and doesn’t need to be rolled up while it cools. Because the sponge cake is thin, it cooks and cools quickly so you can make this cake in about 1 hour. I made the filling while the cake was baking and refrigerated the filling while the cake cooled.
Rolling the cake is easy. Just start one end and then pull the parchment paper upwards to roll it the rest of the way. The sponge cake is very flexible so you don’t have to worry about cracks while you roll.
If you want a gluten-free version, substitute almond flour for the all purpose flour in the recipe. You can also substitute lemon extract for vanilla and add a tablespoon of lemon zest to the cake if you want a lemon blueberry cake roll.
Served plain, vanilla blueberry cake roll makes a lovely breakfast. Dress it up with a little whipped cream for dessert or afternoon coffee.
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