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Day 66: Bluberry Lemon Swiss Roll

I really like this swiss roll recipe because the cake's super light and fluffy, and the blueberry adds some nice texture. All in all, it's a AMAZING! I made my swiss roll super small so I'm going to give you all the double of what I did.

I love this recipe because sponge cake is super simple. Even though I made a small batch of this sponge cake (which was a terrible decision) it was still super easy to make.

Because my sponge cake was tiny, it needed a smaller baking sheet. So, I made this little aluminum foil baking sheet and it worked amazing! Make sure to butter yours though, otherwise it will stick.

Layer your cake with the blueberry filling, on a dish towel.

And there you have it! Super yummy and delicious!


Level: 👩🏽‍🍳

Serves: 2

Time: 45 minutes


Sponge Cake:

2 eggs

1/4 cup granulated sugar

1/4 teaspoon baking soda

1/2 cup self-rising flour

Blueberry Frosting:

1/2 cup blueberries

4 oz cream cheese

2 tablespoons butter

1/4 cup powdered sugar

Lemon Syrup:

4 tablespoons warm water

4 teaspoons lemon juice

4 teaspoons granulated sugar


Preheat oven to 350 degrees.

In a hand held mixer, combine sugar and eggs and beat on high for 5 minutes. Add flour and baking soda in 2 batches and fold. Pour onto baking sheet (or aluminum foil, see recipe note below). Bake for 10 minutes.

For the lemon glaze stir everything together, set aside.

Blueberry Frosting: cream cheese, powdered sugar, and lastly blueberries.

Once baked, set the cake on a dish towel and roll up. Leave alone until room temperature. Then add the lemon syrup and blueberry frosting, and roll again.


- The Bored Baker 👩🏽‍🍳


I made a small aluminum baking sheet for my cake!!!


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