Description
Lemon blueberry angel food cake roll brings zesty citrus charm to classic dessert lovers. Delicate layers of fluffy cake merge with tangy lemon cream and sweet blueberry swirls, creating a refreshing treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 angel food cake mix
- 250 grams (8 ounces) cream cheese, room temperature
- 1 can blueberry pie filling
Cake Filling and Flavor Ingredients:
- ¼ cup + ¾ cup powdered icing sugar
- ¾ cup heavy whipping cream (35%), cold
- ¼ cup lemon juice (from 1 lemon)
- 2 tablespoons lemon zest (from 1–2 lemons)
- 1 teaspoon vanilla extract
- Yellow food coloring (optional)
Whipped Cream and Garnish:
- 1 cup heavy whipping cream (35%)
- 1–2 tablespoons powdered sugar
- Fresh blueberries
- Lemon slices
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 10x15x1 inch (25x38x2.5 centimeters) rimmed baking sheet by lining it with parchment paper and lightly coating with non-stick spray.
- Prepare the angel food cake mix according to the package instructions, ensuring a smooth, even spread across the prepared baking sheet.
- Bake the cake for approximately 20 minutes, watching for a light golden brown color. The cake may rise above the pan’s edges but will not overflow.
- While the cake is baking, dust a clean lint-free kitchen towel with of powdered sugar.
- Immediately after removing the cake from the oven, invert it onto the prepared sugared towel and carefully roll the cake from the short end, encasing the towel within the roll.
- Allow the rolled cake to cool completely to room temperature, optionally expediting the process by placing it in the refrigerator.
- For the cream cheese filling, beat the cream cheese in a large mixing bowl until smooth and creamy.
- Incorporate of powdered sugar, heavy cream, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is thick and well combined.
- Add yellow food coloring if desired for a more vibrant appearance.
- Once the cake has cooled completely, gently unroll it from the towel.
- Spread half of the cream cheese filling evenly across the cake’s surface.
- Carefully distribute the blueberry pie filling over the cream cheese layer, ensuring an even coverage without overfilling.
- Starting from the short end, carefully roll the cake back up without the towel, maintaining a gentle but firm pressure.
- Cover the exterior of the rolled cake with the remaining cream cheese filling.
- Whip the additional heavy cream with powdered sugar until stiff peaks form.
- Decorate the cake roll by piping or dolloping the whipped cream on top.
- Garnish with fresh lemon slices and blueberries for a visually appealing and flavorful finish.
Notes
- Achieve the perfect cake roll texture by carefully rolling the hot cake in a sugar-dusted towel, which prevents cracking and ensures a smooth, flexible surface.
- Create a tangy, creamy filling by balancing cream cheese with lemon zest and juice, providing a bright, refreshing flavor that complements the light angel food cake.
- Control filling amounts strategically to prevent overflow, ensuring each slice has a perfect ratio of cake, cream cheese, and blueberry pie filling.
- Use room temperature ingredients for smoother mixing and better incorporation of cream cheese filling, resulting in a more consistent and luxurious texture.
- Chill the cake roll before serving to help it set and make slicing cleaner, allowing the flavors to meld and the filling to firm up slightly.
- Decorate with fresh blueberries and lemon slices for a beautiful presentation that hints at the delightful flavors inside the cake roll.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 325 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg