Blueberriesremaining blueberries from 6 ounce container
Instructions
Preheat oven to 375 F. Line a jellyroll pan with buttered foil or parchment paper.
Beat the eggs, gradually adding a cup of granulated sugar. Stir in water and vanilla extract.
Sift in flour, baking powder and salt, and fold batter together. Pour the batter into the pan.
Bake for 15 minutes. Cake will be springy to the touch and start to shrink away from the sides of the pan.
Lay out a sheet of parchment paper slightly longer than the cake and sprinkle lightly with powdered sugar. Take off the foil or parchment paper and cut away the crusty edges of the cake.
Roll the cake up in the parchment paper sprinkled with powder sugar. Place in the refrigerator to cool.
Whip heavy whipping cream on high in a stand mixer until cream is thick. Fold in powdered sugar and lemon curd until well combined.
Unroll cake and spread the lemon cream filling over the cake. Add blueberries over the top of the filling.
Tightly roll the cake back up and refrigerate for an hour before serving.
Sift powdered sugar over the top of the cake to garnish. Add blueberries to the top if desired.
To slice, run hot water over a knife and wipe dry before slicing straight through. Rinse in hot water and dry knife in between cutting each slice. This allows for a cleaner slice.