Blueberry Bliss Roll Cake

Blueberry Bliss Roll Cake

With its soft sponge cake, creamy mascarpone filling, and tangy blueberry sauce, it’s a perfect balance of flavors. Plus, it’s easy to make, so you can enjoy the satisfaction of creating something delicious from scratch.


Blueberry Bliss Roll Cake

Blueberry Bliss Roll Cake


  • For the sponge:
  • 3 eggs
  • 1/2 cup sugar
  • 1 packet vanilla sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • For the cream:
  • 500g mascarpone cheese
  • A bit of lemon zest
  • 200ml heavy cream
  • 3 tablespoons sugar
  • 1 packet cream stabilizer
  • For the blueberry sauce:
  • 200g frozen blueberries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water


For the blueberry sauce:
We cook all the ingredients in a pot until it thickens to a jam-like consistency, then let it cool.

For the sponge:
We beat the eggs, sugar, and vanilla sugar until fluffy, then sift in the flour and baking powder. Pour the batter onto a baking sheet lined with parchment paper and spread evenly. Bake at 200°C for 10 minutes, then let it cool.

For the cream:
We mix mascarpone, sugar, lemon zest, heavy cream, and cream stabilizer until smooth, then chill for 15 minutes.

Flip the sponge, remove the parchment paper, and spread the blueberry sauce on top. Reserve 3 tablespoons of cream for decoration and spread the rest over the sauce. Cut the sponge into 5cm-wide strips and roll the first strip into a cylinder, placing it in the center of a cake mold. Wrap the remaining strips around it.

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