Description
This Lemon Blueberry Angel Food Cake Roll is a light, airy dessert perfect for spring and summer gatherings. Featuring a fluffy angel food cake base rolled with zesty lemon cream cheese filling and sweet blueberry pie filling, it’s topped with whipped cream, fresh blueberries, and lemon slices for a beautiful, refreshing treat.
Ingredients
Angel Food Cake
- 1 angel food cake mix plus ingredients to prepare
Lemon Cream Cheese Filling
- 8 oz cream cheese (250 grams), room temperature
- ¾ cup powdered icing sugar
- ¾ cup heavy whipping cream (35%), cold
- ¼ cup lemon juice (from one lemon)
- 2 tablespoons lemon zest (from 1-2 lemons)
- 1 teaspoon vanilla extract
- yellow food coloring, optional
Additional Toppings and Filling
- ¼ cup powdered icing sugar (for dusting towel)
- 1 can blueberry pie filling
- 1 cup heavy whipping cream (35%)
- 1-2 tablespoons powdered sugar (for whipping cream)
- Fresh blueberries (for garnish)
- Lemon slices (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10x15x1 inch rimmed baking sheet with parchment paper and lightly grease it with non-stick spray, pressing the parchment paper firmly to the pan for even coverage.
- Prepare and Bake Cake: Prepare the angel food cake mix according to the package directions. Spread the batter evenly into the prepared pan. Bake for 20 minutes or until the cake is lightly golden brown on top. The cake will rise above the edge of the pan but should not overflow.
- Roll Cake with Towel: Immediately after baking, lay a clean lint-free kitchen towel on your counter and dust it with ¼ cup powdered sugar. Flip the hot cake out onto the sugared towel. Starting at the short end, immediately roll the cake up with the towel inside, shaping it gently to prevent cracks.
- Cool the Cake Roll: Set the rolled cake aside to cool completely to room temperature. To speed up cooling, you can place it in the refrigerator while still rolled.
- Make Lemon Cream Cheese Filling: In a large bowl, beat the room temperature cream cheese until smooth. Add ¾ cup powdered sugar, ¾ cup cold heavy whipping cream, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is thick and well combined. Add yellow food coloring if desired to give the filling a sunny hue.
- Unroll and Fill Cake: Once the cake is completely cooled, unroll it gently. Spread half of the lemon cream cheese filling evenly over the surface of the cake. Then spread the blueberry pie filling on top, distributing it evenly without overfilling to avoid squishing when rolled.
- Re-roll Cake: Carefully roll the cake back up starting at the short end, this time without the towel. Secure the roll and smooth the outside.
- Decorate with Remaining Filling and Whipped Cream: Spread the remaining cream cheese filling over the outside of the rolled cake. In a separate bowl, whip 1 cup heavy cream with 1-2 tablespoons powdered sugar until stiff peaks form. Pipe or dollop the whipped cream over the top of the cake roll. Garnish with fresh blueberries and lemon slices as desired for a fresh, decorative finish.
Notes
- Ensure the cake is cooled completely before adding filling, to prevent melting or sogginess.
- Rolling the hot cake with the towel helps form the roll shape and prevents cracks.
- Use cold heavy cream for best whipping results in the filling and topping.
- Yellow food coloring is optional and only for aesthetic purposes.
- Adjust the amount of blueberry pie filling to prevent overfilling and spilling out when rolled.
- This cake roll is best served chilled but can be brought to room temperature before serving for better flavor release.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American